Vanilla Soufflé Glacé with Cherry Compote

YIELD: 2 (8-INCH) ROUND DEEP RAMEKINS

Third-generation family-owned Sill Farms, in the heart of southwestern Michigan’s lush fruit belt, supplies our Montmorency cherries. Our cherries are picked at the peak of ripeness and offer the perfect sweet–tart flavor to complement the rich, creamy mascarpone cheese. This is an unbaked dessert. We recommend using a thermometer when making the sabayon to ensure that the egg yolks are heated to a safe temperature of 150°F.

Just-picked Montmorency cherries at Sill Farms.

PHOTO BY JEFF ANDERSON

Shopping List

       FOR THE VANILLA SOUFFLÉ GLACÉ:

            10 large egg yolks, room temperature

            3 large egg whites

            1 cup granulated sugar, divided

            1 (8-ounce) package mascarpone cheese

            2 cups heavy whipping cream

            2 whole vanilla beans

            1 teaspoon vanilla extract

       FOR THE CHERRY COMPOTE:

            4½ cups (20 ounces) pitted fresh or frozen thawed Bing cherries

            1 cup brandy or orange juice

            ½ cup granulated sugar

1.    Prepare the Vanilla Soufflé Glacé (see recipe on p. 107). Follow the recipe as directed.

2.    Prepare the Cherry Compote (see recipe on p. 126). Follow the recipe as directed.

3.    Serve the Vanilla Soufflé Glacé straight from the freezer with the Cherry Compote spooned over the top of each serving.

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To achieve the fluffiest egg whites, make sure your bowl is completely clean and grease free. Try washing it with a capful of vinegar and a sprinkle of salt.

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The Simon family with the girls’ favorite cheesecake.

PHOTO BY TEDDY WOLFF