Rothschild Souffle

Directions

1. 1
   In a bowl, soak the fruits in the kirsch for 30 minutes or overnight.
2. 2
   Preheat the oven to 400.
3. 3
   Grease a 1-quart souffle dish with butter and dust with 2 tablespoons of the sugar; refrigerate.
4. 4
   In a saucepan, melt the 3 tablespoons of butter over moderate heat.
5. 5
   Whisk in the flour to form a paste and cook, whisking, for 1 minute.
6. 6
   Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened, 1 minute.
7. 7
   Remove the bechamel from the heat, then whisk in the vanilla and remaining 1/3 cup of sugar.
8. 8
   Whisk in 4 egg yolks; reserve the remaining yolk for another use.
9. 9
   In a clean bowl, beat the whites until firm peaks form; whisk one-third into the bechamel, then fold in the remaining whites.
10. 10
    Fold in the fruit and kirsch; scrape into the dish.
11. 11
    Bake for 25 minutes, until puffed and lightly golden.
12. 12
    Dust with confectioners' sugar and serve.