Kirschbabka
Cherry souffé

  

Lemon crème brulée
  • 400 GRAM CHERRIES, pitted
  • 4 EGGS, split
  • 100 GRAM SUGAR
  • 1/2 CUP SOUR CREAM
  • 100 GRAM FLOUR
  • 1 TSP ANIS POWDER
  • 1/2 TSP CINNAMON POWDER
  • ICING SUGAR
    •
 

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 soufflé one hour at 150 degrees Celsius. Decorate with icing sugar.

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.


Click for Worldcook's recipe page

 

Back to recipe with picture