Total Time
50mins
Prep 20 mins
Cook 30 mins

I can't believe there hasn't been one of these posted yet! This is a perfect light, summer dessert. Make sure to use fresh, ripe peaches. You could make one big souffle instead of individual ones, but would need to adjust your cook time accordingly.

Ingredients Nutrition

Directions

  1. Position oven rack to lowest position and remove middle rack. Preheat to 425°F.
  2. Lightly coat 6 individual souffle dishes with cooking spray.
  3. Sprinkle 2 tbsp of sugar evenly among them and set aside.
  4. Place peaches and 1/3 cup sugar in food processor and process until smooth.
  5. Combine peach mixture, cornstarch, juice, salt and yolks in a med. saucepan, stirring well with a whisk.
  6. Bring to a boil and cook for 1 minute, stirring constantly.
  7. Remove from heat and stir in butter.
  8. Cool for 5 minutes.
  9. Place cream of tartar and egg whites in a large mixing bowl and beat with a mixer at high speed until soft peaks form.
  10. Add the remaining 1/3 cup sugar, 2 tbs. at a time, beating until stiff peaks form. Be careful not to over beat.
  11. Gently stir 1/4 of the egg white into the peach mixture. Then fold peach mixture gently into remaining egg white mixture.
  12. Gently spoon into prepared dishes.
  13. Sharply tap dishes down on counter top 2/3 times to level mixture.
  14. Place dishes on a baking sheet and place on bottom rack of 425°F oven.
  15. Immediately lower temperature to 350°F.
  16. Bake for 25-30 minutes or until toothpick comes out clean.
  17. Sprinkle evenly with powdered sugar before serving.

Reviews

(1)
Most Helpful

I like this recipe, however I thought it was slightly too "tangy." Next time I will do 1/2 TBSP Lemon juice, and 1 1/2 TBSP Vanilla extract. I would possibly mix 1/2 tsp. or so of cinnamon into the powdered sugar to go on top. Next time I may make a banana souffle with toasted coconut to top... We'll see how that turns out ;)

SethR March 08, 2009

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