Frozen Vanilla Souffle With Brandied Cherries

• 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

1. 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.
2. 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.
3. Whisk the egg yolks and sour cream in a large bowl; gradually whisk in vanilla syrup.
4. 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.
5. 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.
6. Remove the paper collars from the souffle dishes. Serve the frozen souffles with the cherries.

vanilla bean paste, sugar, peel, eggs, sour cream, sour cherries, brandy

Taken from recipes-plus.com/api/v2.0/recipes/35524 (may not work)