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Cream cheese soufflés with cherry compote

  • 45 mins
  • Easy
  • VegetarianGluten-free
  • Microwave


  • Compote:

  • Soufflés:


Try our sweet and tasty Cream cheese soufflés with cherry compote. It’s the perfect dessert for every occasion.




To make the cherry compote, pour the cherries through a sieve and collect the juice. Split a cardamom pod and release the tiny seeds. Cut the vanilla pod open lengthwise and scrape out the pulp. Mix cherry juice, vanilla mark, star anise, cinnamon, sugar and cardamom in microwaveable bowl. Stir in the starch. Heat up the mixture at 1000 Watts for 2 ½ in the microwave. Finally add the cherries.


To make soufflés, rinse lemon with hot water, dab dry, grate peel and squeeze the juice. Separate the eggs, beat the egg white with sugar until stiff. Mix cream cheese, egg yolks, starch, flour, lemon zest and juice, then fold the egg whites in gently.


Fill the mixture into soufflé cups and bake at 180°C for 18-20 minutes (steam 3 / fan oven) Garnish with cherries and serve immediately.


Cream cheese soufflés with cherry compote

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Adjust Servings:
200g cherries
200ml (glass) cherry juice
2 cardamom capsules
½ vanilla pod
1 star anise
½ cinnamon stick
15g sugar
10g starch
½ bio lemon
2 (size M) eggs
100g (double fat 60%) cream cheese
30g sugar
12g starch
5g flour
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