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Peaches and Cream Soufflé

Serves: 6
Total Calories: 380

Ingredients

butter and sugar for coating
1 cup water
1 cup sugar, divided
6 eggs, separated
2 envelopes unflavored gelatin
2 teaspoons grated lemon peel
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/4 teaspoon ground ginger
4 cups sliced ripe peaches
3 tablespoons lemon juice
3/4 teaspoon cream of tartar
1 cup whipping cream, whipped
peach slices, optional
mint leaves, optional

Directions:

Make a 4-inch band of triple-thickness aluminum foil long enough to go around 1 1/2-quart soufflé dish or casserole, and overlap 2 inches. Lightly butter 1 side of band and sprinkle with sugar. Wrap around outside of dish with sugared side in. Fasten with tape, paper clip or string. Collar should extend 2 inches above rim of dish. Set aside.

In medium saucepan, combine water, 1/4 cup sugar and egg yolks. Sprinkle with gelatin and let stand 1 minute. Cook over medium heat, stirring until gelatin is dissolved, about 5 minutes. Stir in lemon peel, flavorings and ginger.

Combine peaches with lemon juice, and mash to form a pulp mixture. Stir into gelatin mixture. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add remaining 3/4 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks.

Gently but thoroughly, fold chilled gelatin mixture and whipped cream into whites. Carefully pour into prepared dish. Chill until firm, several hours or overnight. Just before serving, carefully remove foil band. Garnish with peach slices and mint leaves, if desired.

Nutritional Facts:

Serves: 6
Total Calories: 380
Calories from Fat: 27

This Peaches and Cream Soufflé recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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