Pfitzauf (Swabian Soufflé) - cooking recipe

Ingredients

1 - 24 oz jar cherries, drained and juice reserved
1 tsp vanilla extract
2 1/2 tbsp cornstarch, mixed with a little water to form a slurry
1 3/4 cups all-purpose flour + 2 tbsp
2 cups milk
4 None eggs
1 None lemon, zested
6 tbsp butter, melted
2 tbsp powdered sugar, to serve

Preparation

For cherry compote, bring cherry juice to a boil with vanilla extract. Remove from heat and add cornstarch slurry. Return to heat and simmer for 1 min, stirring. Remove from heat, add cherries and set aside to cool.
Preheat oven to 400\u00b0F. Grease eight 7 oz souffle ramekins. Sift flour then whisk in 1 cup milk. Add eggs then lemon zest and a pinch of salt. Add remaining milk and melted butter. Set aside for 15 mins. Distribute between ramekins then bake for 35-40 mins. Turn off oven and let cool in oven with door closed. Serve dusted with powdered sugar and cherry compote on side.