Frozen Vanilla Souffle With Brandied Cherries - cooking recipe

Ingredients

1 tsp vanilla bean paste
1 cup sugar
2 strips lemon peel
4 None eggs, separated
1 1/4 cups sour cream
1 jar (24 oz) sour cherries
1/4 cup brandy

Preparation

Wrap a strip of parchment paper around the outside of each of six 2/3 cup souffle dishes, extending paper about 2 inches above the edges. Secure paper with staples or rubber bands around dishes.
Combine the vanilla bean paste, sugar, lemon peel and 1 cup water in a small saucepan. Stir on medium heat until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, without stirring, for 5 mins, or until the liquid has reduced by half. Cool.
Whisk the egg yolks and sour cream in a large bowl; gradually whisk in vanilla syrup.
Beat egg whites in a medium bowl with an electric mixture until firm peaks form. Fold egg whites into the sour cream mixture until well combined. Pour into souffle dishes. Freeze for 6 hours or preferably overnight, until firm.
Drain the cherries over a small saucepan; bring juice to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until reduced by half. Pour the juice into a heatproof bowl; add the cherries and brandy.
Remove the paper collars from the souffle dishes. Serve the frozen souffles with the cherries.