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Cherry Souffle Pudding
From Dorothy McNett's recipes at www.dorothymcnett.com. This is called both a souffle, and a pudding because it will puff up like a souffle but will fall a bit before serving due to the weight of the cherries. Use a little dark chocolate sauce to drizzle over at serving time, if desired.
1 pound fresh cherries, stemmed and pitted, or 12 oz. frozen cherries without sugar
3 tablespoons lemon juice
2/3 cup sugar (raw sugar)
1 pound fine curd ricotta cheese
2 tablespoons creme fraiche, Devonshire cream,, or sour cream
1/4 cup instant couscous
zest of 1 lemon
3 extra-large eggs, separated
1 1/2 teaspoons baking powder
1 tablespoon butter, diced
Preheat oven to 375 degrees. Butter a 2-1/2 to 3 quart souffle dish and set aside. Place cherries in bowl, add lemon juice and 2 tablespoons of the sugar. Toss and let stand. In food processor with steel chopping blade in place, process the ricotta, creme fraiche, couscous, remaining sugar, and lemon zest until very smooth. Add the egg yolks one at a time and process well. Add baking powder. Set aside while you beat the egg whites to stiff peaks. Gently fold into the yolk mixture and then fold in the cherries and the juice. Pour into prepared souffle dish and dot with butter. Bake 50-60 minutes, until richly browned and set like a custard. Cool 20-25 minutes before serving. The pudding may fall a bit, but this is as it should be.
Recipe created 1996-06-03.
