Schattenmorellen-Auflauf mit Butterkäse
Morello cherries marinated in lightly spiced wine and Kirschwasser nestled in an airy butter cheese souffle, makes for a delightful contrast in flavors and textures.
Ingredients
For the Marinated Cherries:
- 2 cups German red wine
- 2 whole cloves
- 1/4 cup sugar
- 1 cinnamon stick
- 2 cups German Kirschwasser like Schladerer Kirschwasser
- 3/4 cup German sour cherries
For the souffle:
- 3 eggs
- 1/4 cup sugar
- 1/2 cup flour
- 3 tablespoons unsalted butter melted
- 3 ounces German Butterkäse*
Instructions
For the Marinated Cherries:
- Bring wine to a boil and add cloves, sugar and cinnamon. Boil for 3 minutes. Remove mixture from heat and cool. Add Kirschwasser and cherries. Let cherries marinate in mixture for 10 to 20 minutes, then strain and set marinated cherries aside.
For the souffle:
- Preheat oven to 325 degrees F. Coat soufflé dish with baking spray and then with sugar.
- Separate eggs. Whisk egg whites until soft peaks form and set aside. Mix sugar and yolks in a double boiler. Whisk over simmering water. While whisking continuously, slowly and steadily pour melted butter into the egg and sugar mixture. Whisk until butter is fully incorporated and mixture has thickened.
- Remove from heat and stir in flour and Butterkäse. Fold egg whites into batter.
- Fill coated soufflé dish with batter. Drain cherries from marinade, drop them into batter and allow them to sink.
- Bake at 325 degrees F for 25 minutes or until the soufflé puffs and the top is golden brown.
Notes
* Butterkäse is a soft German cheese you can find in the deli section of many supermarkets and German specialty stores. As an alternative we recommend Bavarian Brie
- Schladerer Kirschwasser (cherry brandy may be available in a specialty liquor store near you or larger retailers, such as Total Wine & More)
