Frozen Peach Souffle With Raspberry Sauce
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 Souffle
- Serves:
- 8-10
ingredients
-
Raspberry sauce
- 3⁄4 lb fresh raspberry (or frozen)
- 1⁄3 cup sugar
- 1 1⁄2 tablespoons fresh lemon juice (1/2 a lemon)
-
Peach souffle
- 2 1⁄2 cups fresh peaches, unpeeled pitted and chopped peaches (about 3 peaches, 1 1/4 to 1 1/2 pounds)
- 1 cup sugar, divided
- 1 1⁄2 tablespoons fresh lemon juice (1/2 lemon)
- 1⁄4 cup peach liqueur
- 1⁄4 ounce gelatin
- 1⁄2 teaspoon almond extract
- 6 eggs, separated
- 1 1⁄2 cups whipping cream
- toasted sliced almonds, for garnish
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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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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