Puree the cherries.
Whisk the egg whites until fluffy. Beat the egg yolks with the sugar
three minutes. Add the sour cream, flour, anis and cinnamon powder and
cherry puree and stir well. Carefully add the egg whites and stir. Put
this in a soufflé mold and bake the souffléone hour at 150 degrees
Celsius. Decorate with icing sugar.
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Mix the cream with the juice from 2 lemons and the
rind of one. Add the egg yolks, 6 tablespoons of sugar and the custard
powder. Bring this slowly to the boil while stirring all the time. Switch
off the heat just before it boils. Roll out the pastry and line 4 greased
small pie molds with it. Distribute the lemon custard over the pies
and bake them 15 minutes at 180 degrees
Celsius.
Sprinkle the remaining sugar over the pies and put them shortly under
a hot grill.
See also a delicious recipe for
chocolate crème brulée.
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