Kirsch And Tart Cherry Souffles Recipes

KIRSCHSTREUSEL (GERMAN CHERRY STREUSEL TART)

Steps:

• Preheat oven to 350 degrees F. Grease a 10" springform tart pan.
• YEAST SHELL:.
• Sift flour into a large mixing bowl, and make a well in the center. Crumble the yeast into the well, then sprinkle the sugar and salt over it.
• Put the milk in a small saucepan with the butter. Gently heat the milk and butter until the butter has melted. Pour this over the flour/yeast. Knead the mixture by hand until it forms a smooth dough.
• Cover dough and allow to rest in a warm place for about 30 minutes, or until dough has doubled in volume.
• Place risen dough onto a lightly floured surface and knead it again.
• Roll dough out and place it into the prepared tart pan, pressing the dough up the sides of the pan.
• FILLING:.
• Place the cherries in the prepared shell. In a medium bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the butter until mixture becomes crumbly. Sprinkle crumbly mixture evenly over cherries.
• Bake tart in a preheated oven for about 30 minutes. Cool on a wire rack for approximately 10 minutes.
• GLAZE:.
• In a small mixing bowl, combine the powdered sugar, vanilla extract, and 2 tbs of water or milk. Stir until smooth. If needed, add more water or milk, 1/2 tsp at a time, until desired consistency for drizzling is reached. Drizzle glaze over slightly cooled tart.

KIRSCH AND TART CHERRY SOUFFLES

Steps:

• Mix preserves and 1 tablespoon kirsch in small bowl; set mixture aside. Combine cream, sugar, vanilla and remaining 1 tablespoon kirsch in medium bowl. Beat to soft peaks. Cover and refrigerate whipped cream. (Can be prepared 6 hours ahead.)
• Preheat oven to 400°F. Butter six 1 1/4-cup soufflé dishes. Sprinkle with almonds or sugar. Place flour in heavy large saucepan. Gradually whisk in milk. Mix in 1/3 cup sugar, then cherries. Bring to boil, stirring constantly. Remove from heat. Mix in yolks 1 at a time. Add butter and stir until melted. Mix in kirsch, vanilla and cinnamon. (Soufflé base can be prepared 2 hours ahead. Press plastic onto surface and let stand at room temperature. Before continuing, reheat over low heat until barely warm, stirring constantly.)
• Beat whites and salt in large bowl until soft peaks form. Add remaining tablespoons sugar and beat until stiff but not dry. Mix 1/4 of whites into soufflé base. Gently fold in remaining whites. Divide among prepared dishes. Place in oven and reduce temperature to 375°F. Bake soufflés until firm to touch and tops are brown, about 18 minutes. Serve immediately, topping each with dollop of whipped cream and spoonful of cherry preserves mixture.