Almond Souffle with Cherry Sauce

The souffle Butter small soufflé cups (about 200 ml each) or heatproof cups evenly and then sprinkle with sugar.

Remove excess sugar by inverting the ramekins.

Roast the almond kernels in a non-stick frying pan without fat, stirring a little (do not let them turn brown!) and let them cool down.

Beat the egg yolks (1), sugar (1) and the amaretto in a heatproof baking bowl (exceptionally suitable: a stainless steel whipping bowl with a rounded bottom). Beat the egg yolk mixture in a hot, non-boiling water bath until thick and fluffy.

Gradually add the whipped cream. Continue beating until the mixture is creamy. Remove the baking bowl from the water bath. Carefully fold in the egg yolks (2) and the almond kernels.

Whip the egg whites until stiff, adding the citric acid and sugar (2). Stir 1/3 of the egg whites into the egg-almond mixture, fold in the remaining whites.

Divide the souffle mixture evenly among the ramekins. Bake in the oven heated to 175 °C on the second rack from the bottom for 30-35 minutes.

Important: Do not open the oven door during this time, otherwise the soufflé will fall together on the spot. (In the meantime, cook the cherry sauce.) Remove the ramekins, turn each soufflé out onto a dessert plate and serve with the cherry sauce. Garnish with powdered sugar, almond and mint leaves to taste.

Mix the cherry sauce 3/4 of the cherry juice with S

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