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Cherry Soufflé

8 servings

Ingredients

• 250 g white bread, crustless
• milk, for soaking (as needed)
• 50 g butter, egg-sized
• 8 pcs egg yolks
• almonds, crushed, including bitter ones (a little)
• lemon zest (a little)
• 2.5 tbsp sugar
• 500 g sour cherries, pitted
• sugar, for the cherries (a little)
• 8 pcs egg whites

Instructions

1. Soak the crustless white bread in milk and stir over heat.
2. Cream a piece of butter the size of an egg until frothy, then stir in 8 egg yolks, a little crushed almonds (including some bitter ones), a little lemon zest, sugar, white bread, and the egg white foam.
3. Place the pitted sour cherries, mixed with sugar, into a heatproof dish, pour the stiff mixture over them, and bake for 1 hour.

Modernized from a treasured 19th-century German cookbook.