Directions: |
Directions:Pour brandy or rum over cherries in a small bowl; place in the freezer, turning cherries a few times, 1 hour.
Prepare an ungreased 5-6 cup souffle dish this way; Fold a piece of wax paper, 25 inches long, in half lengthwise; wrap around the dish to make a 3 inch stand up collar; hold in place with string and a paper clip.
Soften gelatin in water in a cup
Heat milk slowly in a medium-size saucepan until bubbles start to appear around the edge.
Separate eggs putting white in a large bowl and yolks in a medium-size bowl. Beat yolks slightly with ¼ cups of the sugar. Pour the hot milk into the yolks, beating constantly; return mixture to saucepan.
Cook over low heat, stirring constantly until the custard starts to thicken and coats a spoon. Remove from heat. Stir in softened gelatin until melted, add rum extract. Strain back into a medium-size bowl.
Melt chocolate squares in a small bowl over hot water.
Remove cherries from brandy; holding by the stem; dip one at a time into melted chocolate to coat completely. Place on wax paper; refrigerate.
Add remaining chocolate and brandy from cherries to yolk mixture; beat until smooth. Set aside in a larger bowl partly filled with ice and water; chill at room temperature, stirring often, just until as thick as unbeaten egg white.
While mixture chills, beat egg whites until foamy white and double in volume. Add remaining ¼ cups sugar slowly, 1 T. at a time, beating until meringue stands in firm peaks.
Beat about ¼ of the meringue into thickened chocolate mixture. Fold remaining meringue into chocolate until no streaks of white remain. Spoon into prepared souffle dish. Chill several hours.
Before serving remove paper and garnish |
This recipe for Cherry Cordial Chocolate Souffle is from