Peach Souffle
Comments: An elegant souffle without the risk.
Servings: 6 to 8
IngredientsPreparation
  • 1 pound [454 g] peaches, peeled, pitted and cut into chunks or 1 pound [454 g] frozen thawed peaches, juice reserved
  • 1/4 cup [60 g] sugar
  • 1 [1 tablespoon / 7 g] envelope unflavored gelatin
  • 1/4 cup [60 g] sugar
  • Pinch of salt
  • 4 large egg yolks
  • 1/4 teaspoon [1 mL] freshly grated lemon peel
  • 2 teaspoons [10 mL] freshly squeezed lemon juice
  • 4 large egg whites, at room temperature
  • 1/2 cup [100 g] sugar
  • 1 cup [250 mL] whipping cream, whipped
  • 1/2 teaspoon [2.5 mL] almond extract
Garnishings
  • Sliced peaches
  • Roasted almonds
  • Sprigs of fresh mint
  • Mash peaches; stir in 1/4 cup [60 g] sugar and let stand for 1 hour, stirring occasionally.
  • Into the top part of double boiler, combine gelatiin, remaining 1/4 cup [60 g] sugar and salt.
  • Drain syrup from peaches and add enough water to make 1/2 cup [125 mL] liquid.
  • Blend together egg yolks, peach liquid and add gelatin mixture.
  • Cook over simmering water 6 minutes, stirring constantly.
  • Remove from heat.
  • Add lemon peel and juice.
  • Place top of double boiler over ice.
  • Stir until mixture is thicker than egg whites.
  • Stir in peaches.
  • Beat egg whites until soft peaks form.
  • Slowly add 1/2 cup [100 g] sugar while beating until stiff peaks form.
  • Fold into peach mixture.
  • Whip cream with almond extract and fold into peach mixture.
  • Pour into 8-cup [2-L] souffle dish.
  • Refrigerate overnight.
  • Serve garnished with peach slices, roasted almonds and mint.