Beat
the cream in a large bowl until stiff and
refrigerate until ready to use.
Take four 3-inch (8-cm)
soufflé dishes. Wrap a strip
of waxed paper around the outside of each one (the
strip should be twice the height of the dish and
slightly longer than the circumference).
Process the cherries in a food processor or blender
until pureed and place in a large bowl.
Stir the egg whites, cream of tartar, and sugar in a
double boiler over barely simmering water.
Cook over
low heat, beating constantly with an electric mixer
at low speed until the whites register
160°F
(80°C) on an instant-read thermometer.
Beat at high speed until stiff peaks form. Gently
fold the beaten whites into the cherry puree,
followed by 3/4 cup (180 ml) of cream.
Spoon the mixture into the
soufflé dishes, smoothing
the surface.
Freeze for 6 hours. Remove from the refrigerator at
least 30 minutes before serving.
Remove the paper. Pipe the cream around the edge of
each portion. Decorate with the cherries and serve.
Vegetarian
Recipes - Iced Cherry Soufflés Recipe
