Peach Soufflé

Equipment used

– soufflé mould

– Tefal baking tray

– Angled spatula

Ingredients

Soufflés
160g peaches
3 egg yolks
160g egg whites
40g caster sugar
30g alcohol (Armagnac, for example)

+
powdered sugar
Butter

The recipe

For 4 soufflés (depending on the size of your moulds)

Soufflés
160g peaches
3 egg yolks
160g egg whites
40g caster sugar
30g alcohol (Armagnac, for example)

In a bowl, add the egg yolks, mixed peaches (yellow or white) and icing sugar. You can add some alcohol. I used Armagnac. Mix well and chill.

Melt a little butter in a microwave oven. Generously butter the soufflé moulds with a brush from bottom to top, trying to leave a collar of butter at the top to help the soufflé rise. I placed my molds in a cool place and applied a second layer of butter with a brush. Then pour in a little powdered sugar and tilt the mold to distribute it evenly. Place the moulds in a cool place.

Pour the egg whites into another bowl. Beat them with an electric mixer and gradually fold in the powdered sugar. Take a small amount of egg white and add to the previous mixture. Mix well. Pour in the remaining egg whites and mix gently with a spatula to prevent the whites from falling back.

Preheat oven to 200°C.

Pour the mixture into each soufflé mould (preferably one with a straight edge). Tap the mold on the table to expel any air.

Using an angled spatula, smooth the surface, then use your thumb to wipe the edge of the mold clean. Place the ramekins on a baking tray and place in the oven immediately.

Allow around 13 minutes to 14 minutes baking time. Time may vary according to oven and pan size. Be careful not to open the oven during baking.

Sprinkle with powdered sugar and serve immediately!