Madison
Ingredients
Cherry puree
Method
1.To make cherry puree, pit cherries and place them in a small saucepan with vanilla bean, sugar and 1 tbsp water.
2.Bring to the boil, then reduce heat and simmer for 5 minutes. Set aside to cool.
3.Remove the vanilla bean and puree cherries in a food processor or blender until smooth. Pass through a fine sieve to remove any lumps.
4.Preheat the oven to 200°C.
5.Brush six 1-cup capacity ramekins with melted butter, then coat with caster sugar.
6.Place egg yolks and 40g caster sugar in a bowl and beat until thick and pale.
7.Add the flours and mix until combined, then stir through 150ml of the cherry puree.
8.In a clean, dry bow, whisk the egg whites with a pinch of salt until soft peaks form.
9.Add 60g caster sugar to the egg whites and continue whisking until stiff.
10.Gently fold half the egg whites through the cherry mixture, then fold through the other half.
11.Spoon the mixture into the ramekins, tapping the bases gently to remove any air pockets.
12.Using a palette knife, smooth the surface of the souffle and run the tip of the knife around the rim (this will help them rise evenly).
13.Place the souffle on a tray and cook in the oven for 15 minutes or until risen and golden.
14.Dust with the icing sugar and serve with ice-cream.
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