Vanilla Souffle with Rum Cherries and Speculoos Brittle

Preheat the oven to 160 °C.

For the cherry ragout, heat 200 grams of sugar in a saucepan and make a light caramel. Extinguish with port wine, cherry nectar and one part cane rum. Peel the oranges and lemons and scrape out the pulp from the vanilla pods. Add the cinnamon stick and the pulp of two vanilla beans and bring to a boil with the peel of the citrus fruits. Thicken to the desired thickness with cornstarch and strain through a sieve. Then add the morello cherries and cool.

Lightly toast the almond slivers in a frying pan, then remove. In the frying pan, make caramel from 100 grams of sugar. Mix the spiced speculaas with the almond slivers and drop them into the sugar melted into caramel. Cool on parchment paper and chop coarsely. Keep for garnish.

Saute the butter with the flour until lightly browned in a sauté pan (a white film should appear on the bottom of the pan). Separate the eggs. Add the milk and the remaining vanilla pulp and two pods and cook until heated through. Cool the mixture and gradually fold in four egg yolks.

Beat six egg whites and 100 grams of sugar until stiff and fold in. Pour the mixture into buttered and sugared ramekins to a height of three quarters and poach in a bain-marie on the stove at 160 °C for about 20-25 minutes.

Tip:

Bring to the table in the ramekins and dust extensively with powdered sugar. Distribute the cherry ragout evenly around the ramekins and

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