Frozen Peach Souffle With Raspberry Sauce

"A delicious, though not simple, summertime dessert. Peaches, sweet cream, raspberries..."
 
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Ready In:
55mins
Ingredients:
12
Yields:
1 Souffle
Serves:
8-10
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ingredients

  • Raspberry sauce

  • 34 lb fresh raspberry (or frozen)
  • 13 cup sugar
  • 1 12 tablespoons fresh lemon juice (1/2 a lemon)
  • Peach souffle

  • 2 12 cups fresh peaches, unpeeled pitted and chopped peaches (about 3 peaches, 1 1/4 to 1 1/2 pounds)
  • 1 cup sugar, divided
  • 1 12 tablespoons fresh lemon juice (1/2 lemon)
  • 14 cup peach liqueur
  • 14 ounce gelatin
  • 12 teaspoon almond extract
  • 6 eggs, separated
  • 1 12 cups whipping cream
  • toasted sliced almonds, for garnish
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directions

  • Use a food mill to process raspberries and remove seeds; discard seeds.
  • Alternatively, you can puree raspberries in a food processor, then strain to remove seeds; makes about 1 cup raspberry puree.
  • In a medium bowl, whisk together raspberry puree and sugar, until sugar is dissolved; stir in lemon juice and chill (makes about 1/2 cup syrup and can be stored up to 3 days in the refrigerator).
  • Cut a sheet of waxed paper to wrap around a one quart souffle dish; fold in thirds, lengthwise, so it is about 4 inches wide; wrap around the souffle dish and tape ends together, like a collar, so it extends the "height" of the dish by 3 inches; chill dish in freezer.
  • Alternatively, use the same method to increase the "height" of 8 individual ramekins by 1 1/2 inches.
  • In a large saucepan, over medium heat, cook peaches, 1/3 cup sugar and the lemon juice, stirring frequently, until peaches are soft and break down to an applesauce consistency, about 15 minutes.
  • Puree the cooked peaches in a food mill or blender; you'll have about 2 cups.
  • In a small saucepan, over medium heat, warm peach liqueur, stir in gelatin and cook, while stirring, until the gelatin melts; stir the gelatin mixture and the almond extract into the peach puree; chill until cold.
  • Bring a pot of water to a simmer; beat egg yolks with remaining 2/3 cups sugar in a mixing bowl.
  • Place mixing bowl over the simmering water, being sure the bowl does not touch the water; whisk egg yolks until they are pale yellow and have doubled in volume, 5 to 7 minutes.
  • Remove bowl from heat, whisk in the peach mixture and whisk until it cools down.
  • Beat egg whites to stiff peaks; in a separate bowl, beat whipping cream to soft peaks.
  • Stir half the egg whites into the peach mixture; add remaining egg whites to the whipped cream, then pour the peach mixture on top.
  • Gently fold them all together.
  • Gently spoon mixture into the souffle dish or the prepared ramekins; it should come at least halfway up the paper collar.
  • Smooth out the top and scatter with the toasted almonds.
  • Freeze until very firm, at least 4 hours; it can be frozen overnight, but transfer to the refrigerator for an hour to soften before serving.
  • If you do make it more than 1 day in advance, press plastic wrap to surface, once frozen.
  • To serve, carefully remove collar, serve thin slices with a little raspberry sauce spooned over, and the rest passed.
  • Alternatively, serve in individual ramekins, with a little raspberry sauce.

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<p><span>&nbsp;</span></p> <p>We may live without poetry, music and art;</p> <p>&nbsp;</p> <p>We may live without conscience and live without heart;</p> <p>We may live without friends; we may live without books,</p> <p>But civilized man cannot live without cooks.</p> <p>&nbsp;</p> <p>He may live without books -- what is knowledge but grieving?</p> <p>He may live without hope-- what is hope but deceiving?</p> <p>He may live without love -- what is passion but pining?</p> <p>But where is the man that can live without dining?</p> <p>-- Owen Meredith</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami. &nbsp;I also served 7 years in the US Army. &nbsp;My husband is from Bogota, Colombia and has also lived in the former Soviet Union. &nbsp;But now we are both in NY.</p> <p>&nbsp;</p> <p>Tomasi enjoyes a bath!</p> <p><br /><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view&amp;current=tomas.jpg target=_blank><img src=http://i845.photobucket.com/albums/ab15/luseaann/tomas.jpg border=0 alt=Photobucket /></a> <br />&nbsp;<br />Some of my recipes:</p> <p> <object width=480 height=360 data=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw type=application/x-shockwave-flash> <param name=data value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=src value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view?t=12cdcf0a.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a> <br />&nbsp;<br />&nbsp;<br />I also have the genealogy bug!&nbsp; I've been tracing my roots for at least 10 years.&nbsp; One branch came to America just after the Mayflower in the early 1600s.&nbsp; Others came in the early 1700s, late 1890s.&nbsp; So, my American roots run pretty deep and I am deeply patriotic.&nbsp; Just wish someone had thought to same me some land!</p>
 
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