Provided by H3Ms
Number Of Ingredients 10
Steps:
- Heat the oven to 400F Brush 8 individual 1 cup ramekins with soft butter, making sure to get all the folds and rim. Dust each dish with sugar, remove excess and chill the dishes until the soufflé mixture is ready. In the bowl of the food processor fitted with the blade attachment, pulse the peaches until coarsely chopped. The pieces should be no larger than 1/4 inch. Remove 3/4 cup and place 2 tablespoons each of the chopped peaches in the prepared ramekins. Set aside. Add the lemon juice, vanilla extract and a pinch of salt to the remaining peaches. Process until very smooth and pureed. Transfer 1 cup to a medium bowl, discarding any remainder. Set aside. in the bowl of an electric mixer, fitted with the whisk attachment, whisk the egg whites with a pinch of salt until foamy. Add about 1 tablespoon of sugar and beat until the whites hold a stiff peak, 1 to 2 minutes. Slowly add the remaining sugar and beat until the whites are glossy and hold a long peak when the spoon is lifted. About 1 minute. Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining whites and fold them together as lightly as possible. Spoon the mixture into the prepared soufflé ramekins. The mixture should come up to the top of the ramekin. Smooth the top with a metal spatula and then run your thumb around the inside rim of each dish, making a shallow "moat" around the edge of the batter. this will help the souffles to rise straight up. Or if you wish a more rustic soufflé, don't scrape the top and pull the mixture in the ramekins up into little peaks. Transfer the filled soufflé ramekins on a rimmed baking sheet to the oven. Bake until puffed, golden and gently set in the center,8 to 10 minutes. Remove from the oven and serve immediately. Freezing eggs: You can freeze egg yolks. If you are likely to use them within three days of cracking open the shell, you can safely eep them covered in the refrigerator. For longer storage, you can keep them in the freezer for up to 4 months. Eggs become gelatinous when frozen. So gelatinous that they can be hard to use. Mix 1/8 tsp of salt or 1 1/2 tsp of sugar or corn syrup for every four yolks you freeze to inhibit their becoming gelatinous. If you try this, make sure you label the container clearly so that four months from now you know whether you are supposed to be making custard or Hollandaise.
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EVE eve
[email protected]I'm not sure what went wrong, but my soufflés didn't turn out as light and fluffy as I expected. Maybe I overbeat the egg whites?
Zai nice girl Hayat
[email protected]These soufflés are a bit delicate, so they're best served immediately. But they're worth the effort!
VAN MEDIA PROMO
[email protected]I've tried many peach soufflé recipes, but this one is by far the best. It's easy to follow and the results are always perfect.
Hamar nam xai Xara mara xara mara
[email protected]I'm not a big fan of soufflés, but this recipe changed my mind. These soufflés are light and fluffy, with a delicious peach flavor.
Lize-Marie Venter
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The soufflés are simply delicious!
Rasika Chamara
[email protected]I love the delicate flavor of the peaches in this soufflé. It's a perfect summer dessert.
Tami Ivanšek
[email protected]These soufflés are perfect for a special occasion. They're light, fluffy, and delicious.
Dineo Mathopa
[email protected]I've made this recipe several times, and it always turns out great. It's a great way to use up fresh peaches.
geofrey kamurare
[email protected]I made these soufflés for my family, and they were a big hit! Even my picky kids loved them.
Husein Mohamed
[email protected]These soufflés are so impressive, but they're actually very easy to make. I'm always amazed at how they turn out so light and fluffy.
Jeramey Wilson
[email protected]I love the combination of peaches and cream in this soufflé. It's a classic flavor combination that always satisfies.
Jose Molina
[email protected]These soufflés are the perfect way to use up ripe peaches. They're light and fluffy, with a delicious peach flavor. I'll definitely be making them again!
Makeyla Lapaix
[email protected]This recipe is a keeper! The soufflés are so easy to make, and they always turn out perfect. I love serving them for breakfast or brunch.
Oluchi Chibuzor
[email protected]I made this recipe for a brunch party, and it was a huge success! The soufflés were light and fluffy, and the peaches added a delicious sweetness and flavor. Everyone loved them!
shekhar paswan
[email protected]The soufflé was a bit tricky to make, but it was worth the effort. It turned out light and airy, with a delicate peach flavor. I served it with a dollop of whipped cream and fresh berries, and it was a hit!
Khya Rockett
[email protected]This individual peach souffle recipe is a delightful treat! The peaches provide a sweet and juicy flavor, while the souffle is light and fluffy. I would definitely make this recipe again.