Frozen Peach Souffle With Raspberry Sauce

READY IN: 55mins
SERVES: 8-10
YIELD: 1 Souffle


  • 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


  • 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.