Peach Melba Souffle
"My French teacher, Madame Beckum, created this recipe. A little hard to get the texture right, but perfectly refreshing and delicious no matter what!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 peaches, sliced
- 1⁄2 cup sugar, divided
- 1 tablespoon lemon juice
- 1⁄4 cup water
- 3 tablespoons peach schnapps
- 2 tablespoons cornstarch
- 5 egg whites
- 1⁄2 teaspoon cream of tartar
- 3⁄4 cup raspberries
-
Sauce
- 4 cups raspberries
- 1⁄4 cup sugar
directions
- Preheat oven to 350. Butter a 11/2 quart souffle dish and dust list lightly with sugar. Tap out excess.
- In saucepan, combine peaches, 1/4 cup sugar, lemon juice, and water. Cover and boil. Lower heat to medium and cook until peaches break down, about 20 minutes. Puree in blender and return to pan.
- Make an ice water bath and set aside. In bowl, stir schnapps and cornstarch. Place puree on medium heat and whisk in cornstarch mixture until boils. Transfer to a large bowl and set over the ice water bath to cool. Stir frequently for 5-10 minutes.
- Beat egg whites and cream of tartar until peaks form. Slowly add 3 tbsp spoons of sugar. Beat until soft and glossy. Fold gradually into chilled peach mixture to lighten it. Whisk until smooth. Fold in raspberries then gently spoon into souffle dish.
- Bake 40-50 minutes in lower third of the oven. Bake until firm and risen 1-2 inches over rim of the dish and golden brown.
- While souffle bakes, make sauce. In saucepan, combine raspberries and sugar on medium-high heat. Simmer until berries release juices, about 5 minutes. Press through a fine strainger to discard seeds. Let cool. Serve souffle at room temperature with warm raspberry sauce.
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RECIPE SUBMITTED BY
International Human Rights Consultant, vegetarian, yogi, world traveler.
