Amarene Souffle with Creme Anglaise -- 1.23.08

This was a real fun recipe to put together because I could really see this being served in a restaurant and being a center piece dessert. The puffiness draws the attention and the color and flavor are a bit exotic.



What went wrong: I strained the cherries after pureeing them and then I tossed the cherry pulp into the hopper. Oops. We corrected by taking some of the amarene cherry juice from the container to give the base more flavor and body. Also Chef added lemon curd to the base to give a little more thickness/body. He said he would have also used pasty creme if it was available. The base waited quite a bit before the next step and perhaps that thinned it out.