Black forest soufflé
For the base
300ml full cream milk
25g cocoa powder
3 whole eggs
85g caster sugar
55g corn starch
For the meringue
180g old eggs white room temperature
110g caster sugar
10g freeze dried sour cherries
First brush some melted butter into your small copper pots or soufflé ramekins making sure you brush in an upwards motion.
Dust the inside of the mounds with caster sugar and discard any loose sugar.
Set fan forced oven to 200◦
Whisk eggs and sugar together for base
Sieve cocoa powder & corn starch together then add to egg sugar mix
Bring milk to simmer and slowly add to egg sugar mix then pour back into pot.
Cook until thickened then press through a fine drum sieve. Chill.
Beat egg whites until soft peak and rain in sugar until incorporated.
Gently fold base into meringue then add crushed cherries.
Fill mould to the top and level off with a palate knife or similar
Bake for 12-14minutes or until cooked.