Frozen Cherry Soufflé with Cherry Vodka

> Incomplete in the original: The clipping ends after step 3 (making the sugar syrup). The steps for beating the whites, folding in the cherry purée and cream, freezing, and dusting with cocoa are not in the book.

Instructions

1. Using potato masher, crush cherries with ¼ cup of the sugar in heavy medium saucepan. Heat mixture, stirring constantly, over medium-low heat to boiling. Cook cherries, stirring constantly, until liquid is somewhat reduced, about 15 minutes. Put cherries through food mill; you should have about 1½ cups purée. Cool purée to room temperature.
2. Select a 4-cup soufflé dish. Make a collar by folding piece of aluminum foil (long enough to fit around soufflé dish and overlap by 2 inches) lengthwise in half. Place soufflé dish on its side on foil; wrap foil around dish, overlapping ends, so that collar extends at least 2½ inches above edge of dish. Tie foil in place with string; set dish aside.
3. Stir remaining 1 cup sugar and the ½ cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium; cook syrup, brushing down sides of pan with pastry brush dipped in warm water to remove any sugar crystals, until candy thermometer registers 234° to 240°, about 20 minutes. Remove from heat.

[The text ends here in the original.]