INDIVIDUAL PEACH SOUFFLéS
These individual peach soufflés are an easy, elegant dessert to make when fresh peaches are at their peak.
Provided by Virginia Willis
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (200°C). Generously butter six 8-ounce ramekins and place them on a rimmed baking sheet.
- In a food processor, pulse the peaches until coarsely chopped. (You want the pieces to be no larger than 1/4 inch.)
- Place 2 tablespoons of the chopped peaches in each of the prepared ramekins.
- Add the lemon juice, vanilla, and a pinch of salt to the remaining chopped peaches in the food processor. Process until very smooth and puréed. Transfer 1 cup of the peach purée to a bowl; reserve any remaining peach mixture to spoon over yogurt or blend into a smoothie.
- In a stand mixer fitted with the whisk attachment on medium speed, beat the egg whites with a pinch of the salt until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and continue to beat on high until the whites are glossy and hold stiff peaks when the whisk is lifted.
- Add about 1/4 of the beaten egg whites to the peach purée mixture and gently stir until well combined. Pour this mixture over the remaining whites and fold them together as lightly as possible.
- Spoon the mixture into the prepared soufflé ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside rim of each dish, making a shallow channel around the edge of the batter, to help the soufflés rise up straight and tall.
- Bake the souffles in the ramekins on the baking sheet until puffed, golden, and gently set in the center, 8 to 10 minutes.
- Remove the souffles from the oven, sprinkle with confectioners' sugar, and serve immediately.
Nutrition Facts : ServingSize 1 portion, Calories 191 kcal, Carbohydrate 30 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 162 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 3 g
GEORGIA PEACH SOUFFLE
Ripe, juicy Georgia peaches line the bottom of souffle dishes and a peach meringue bakes into a light, airy topping in this recipe from Chef Virginia Willis.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Generously butter six 8-ounce ramekins. Set aside on a rimmed baking sheet.
- In the work bowl of a food processor fitted with the metal blade, pulse the peaches until coarsely chopped. (The pieces should be no large than1/4 inch in size.) Remove 3/4 cup of the chopped peaches and place 2 tablespoons of them in each of the prepared ramekins. Set aside.
- Add the lemon juice, vanilla extract, and a pinch of salt to the remaining chopped peaches in the bowl of the food processor. Process until very smooth and pureed. Transfer 1 cup of the peach puree to a bowl, discarding any remainder or reserve for another use, such as an ice cream topping or base for a smoothie. Set aside.
- In the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of the salt on medium speed until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted.
- Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining egg whites and fold them together as lightly as possible.
- Spoon the mixture into the prepared souffles ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside of the rim of each dish, making a shallow channel around the edge of the batter. (This will help the souffles rise up straight and tall.) Set the filled souffles ramekins on the rimmed baking sheet.
- Bake until puffed, golden, and gently set in the center, 8 to 10 minutes. Remove from the oven, sprinkle with confectioners' sugar, and serve immediately.
PEACH SOUFFLE CAKE
Provided by Olga's Flavor Factory
Categories Sweets
Time 3h10m
Yield 2 (9 inch round) cakes
Number Of Ingredients 18
Steps:
- Bake the 2 sponge cakes. Cool and set aside.
- Bake one jelly roll. Cool. Cut the jelly roll into 5 (2 inch wide) strips. Set aside.
- Place the dried apricots and the orange juice in a small saucepan. Bring to a boil, reduce to a simmer, and keep cooking, covered for 20-30 minutes, until the apricots are tender.
- Place the apricots and orange juice in a food processor and process until the mixture is completely pureed. Cool.
- Peel and slice the peaches. Place them in a small saucepan a with ¼ cup of sugar.
- Cook the peaches, covered, on medium low heat for 15-20 minutes, until the peaches are tender.
- Set aside a few slices of peaches to decorate the top of the cakes.
- Set aside ½ cup of the peach liquid for the Peach-Rum Syrup.
- Process the rest of the cooked peaches until they are pureed.You will have about 2½ cups of peach puree. Set aside ½ of a cup of the puree for the jello. You will need 1¾ - 2 cups for the mousse.
- Combine the ingredients for the syrup in a small saucepan. Cook just until the sugar dissolves. Set aside.
- Sprinkle the gelatin over the orange juice and let it stand for about 5 minutes.
- In a standing mixer with a whisk attachment, mix the egg whites with ¼ cup of sugar until stiff peaks form. Set aside.
- WARNING: If you're disturbed by eating raw egg whites, omit them from the recipe and double the amount of heavy cream. The texture will be a little different than my cake, but it will still taste great.
- In a standing mixer with a whisk attachment, whisk the heavy cream with 1 Tablespoon of sugar until stiff peaks form.
- Heat the gelatin mixture in the microwave for about 30 seconds, just until the gelatin dissolves. DO NOT BOIL.
- Combine 1¾ - 2 cups of peach puree with the gelatin.
- Gently fold in the whipped egg whites into the peach mixture.
- Gently fold in the whipped cream.
- Cut the jelly roll stack into 1 cm slices.
- Place the slices around the edge of a 9 inch springform pan, to form vertical stripes.
- Brush the prepared cake layers on the top and bottom with the Peach-Rum Syrup.
- Place one of the cake layers in the bottom of the pans.
- Spoon a quarter of the Peach Mousse on top of each cake layer and spread it out evenly.
- Place the second cake layers on top of the Peach Mousse and spread the remaining Peach Mousse on top of the cakes.
- Place the cakes in the refrigerator for a few hours to set.
- Sprinkle the gelatin over the orange juice and set aside to bloom for 5 minutes.
- Press the peach puree through a fine mesh sieve.
- Heat the gelatin in the microwave for about 30 seconds, just until the gelatin dissolves. DO NOT BOIL.
- Combine the orange juice, gelatin and Peach Puree.
- Cool in the refrigerator for about 10 minutes. Pour the jello over the top of the cake. The jello will set right away, since it's cold.
- Decorate the top of the cake with peach slices that you set aside after cooking. To serve, take the cake out of the springform pan.
PEACH MELBA SOUFFLE
A peach souffle with warm raspberry sauce is impossible to resist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees; adjust rack to lower third of oven. Lightly spray a 1 1/2-quart souffle dish with vegetable spray, then coat dish with 2 tablespoons of sugar; lightly tap out excess sugar and set aside. In a nonreactive saucepan, combine the peaches, 5 tablespoons sugar, lemon juice, and 4 tablespoons water. Bring to a boil over high heat. Reduce heat to medium and cook until the peaches are broken down and reach a sauce like consistency, about 20 minutes. Puree in a food processor and return to the saucepan.
- In a small bowl, stir together Cuarenta y Tres and cornstarch until dissolved. Place the peach puree over medium heat; whisk in the cornstarch mixture until mixture comes to a boil, 3 to 4 minutes; continue whisking for about 30 seconds. Transfer mixture to a large bowl set over ice water to cool; stir frequently for 5 to 10 minutes.
- Meanwhile, combine egg whites, cream of tartar, and salt in an electric mixer; beat on medium-low speed until foamy. Slowly add 3 tablespoons sugar, then beat on high speed until stiff but not dry.
- Gently fold about a quarter of the beaten egg whites into the chilled peach puree until thoroughly combined. Fold in the remaining egg whites and 3/4 cup raspberries; gently spoon the mixture into the prepared souffle dish. Bake until souffle is firm and has risen 1 to 2 inches over the top rim of dish and is a deep golden brown, about 45 to 50 minutes.
- While souffle is baking, make the sauce: In a small saucepan, combine remaining raspberries and remaining 3 tablespoons sugar; place over medium-high heat. Simmer until the berries release their juices and are somewhat broken down, 5 to 7 minutes. Pass through a fine strainer two times, discarding the seeds, and let cool for 5 minutes. Remove souffle from the oven and serve with warm raspberry sauce.
Nutrition Facts : Calories 198 g, Fiber 3 g, Protein 4 g, Sodium 135 g
GEORGIA PEACH SOUFFLE
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.
Provided by little_wing
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position oven rack to lowest position and remove middle rack. Preheat to 425°F.
- Lightly coat 6 individual souffle dishes with cooking spray.
- Sprinkle 2 tbsp of sugar evenly among them and set aside.
- Place peaches and 1/3 cup sugar in food processor and process until smooth.
- Combine peach mixture, cornstarch, juice, salt and yolks in a med. saucepan, stirring well with a whisk.
- Bring to a boil and cook for 1 minute, stirring constantly.
- Remove from heat and stir in butter.
- Cool for 5 minutes.
- Place cream of tartar and egg whites in a large mixing bowl and beat with a mixer at high speed until soft peaks form.
- Add the remaining 1/3 cup sugar, 2 tbs. at a time, beating until stiff peaks form. Be careful not to over beat.
- Gently stir 1/4 of the egg white into the peach mixture. Then fold peach mixture gently into remaining egg white mixture.
- Gently spoon into prepared dishes.
- Sharply tap dishes down on counter top 2/3 times to level mixture.
- Place dishes on a baking sheet and place on bottom rack of 425°F oven.
- Immediately lower temperature to 350°F.
- Bake for 25-30 minutes or until toothpick comes out clean.
- Sprinkle evenly with powdered sugar before serving.
Nutrition Facts : Calories 205.2, Fat 5.5, SaturatedFat 3, Cholesterol 80.1, Sodium 124.6, Carbohydrate 35.8, Fiber 0.9, Sugar 31.9, Protein 4.5
PEACH OMELETTE SOUFFLE
Make and share this Peach Omelette Souffle recipe from Food.com.
Provided by najwa
Categories Breakfast
Time 17m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix the peach and jam in a small bowl, set aside.
- In a small bowl, beat 1 teaspoon sugar with the egg yolks until pale and creamy (this takes a few minutes).
- In another bowl, beat egg whites until stiff.
- Pour egg yolks over it, fold gently.
- Heat a non-stick 7" skillet, spray with non-stick cooking spray; pour eggs into it.
- Cook for a few minutes until lightly browned, transfer to a broiler and continue cooking until top is browned; watch carefully!
- Fill with the peach mixture and fold, sprinkle with icing sugar.
PEACH MELBA SOUFFLE
My French teacher, Madame Beckum, created this recipe. A little hard to get the texture right, but perfectly refreshing and delicious no matter what!
Provided by ladyroseofrohan
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Butter a 11/2 quart souffle dish and dust list lightly with sugar. Tap out excess.
- In saucepan, combine peaches, 1/4 cup sugar, lemon juice, and water. Cover and boil. Lower heat to medium and cook until peaches break down, about 20 minutes. Puree in blender and return to pan.
- Make an ice water bath and set aside. In bowl, stir schnapps and cornstarch. Place puree on medium heat and whisk in cornstarch mixture until boils. Transfer to a large bowl and set over the ice water bath to cool. Stir frequently for 5-10 minutes.
- Beat egg whites and cream of tartar until peaks form. Slowly add 3 tbsp spoons of sugar. Beat until soft and glossy. Fold gradually into chilled peach mixture to lighten it. Whisk until smooth. Fold in raspberries then gently spoon into souffle dish.
- Bake 40-50 minutes in lower third of the oven. Bake until firm and risen 1-2 inches over rim of the dish and golden brown.
- While souffle bakes, make sauce. In saucepan, combine raspberries and sugar on medium-high heat. Simmer until berries release juices, about 5 minutes. Press through a fine strainger to discard seeds. Let cool. Serve souffle at room temperature with warm raspberry sauce.
Nutrition Facts : Calories 198.6, Fat 0.8, Sodium 47.2, Carbohydrate 45.9, Fiber 7.3, Sugar 35, Protein 4.8
PEACH CAKE
I first tasted this cake about 15 years ago when a dear aunt brought it to a family reunion. I knew I had to have the recipe...and I was thrilled to discover how easy it is to make.-Donna Britsch, Tega Cay, South Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.
Nutrition Facts : Calories 440 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 420mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
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NO-BAKE PEACHES-AND-CREAM CHEESECAKE RECIPE
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- Pulse graham crackers in a food processor until finely ground, 10 to 15 times. Add melted butter and 1/2 teaspoon salt; pulse until crumbs are evenly moistened, about 5 times. Transfer crumb mixture to a 9-inch springform pan, and press onto bottom and about 1 1/4 to 1 1/2 inches up sides, tapering top edge as you press up sides. Freeze 30 minutes.
- In a clean food processor, combine sliced peeled peaches, 6 tablespoons agave, and 1/2 teaspoon salt; process until smooth, about 2 minutes. Transfer to a large bowl, and refrigerate until chilled, about 30 minutes.
- In a clean food processor, combine cream cheese, ricotta, lemon juice, sugar, remaining 6 tablespoons agave, and remaining 1 teaspoon salt. Process until very smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Transfer to a second large bowl.
- Spread half of cream cheese filling in prepared crust in an even layer; freeze 45 minutes. Chill remaining cream cheese filling (do not let it become too firm). Carefully spread half of chilled peach puree in an even layer on top of cream cheese filling in pan; freeze 45 minutes. Carefully spread remaining cream cheese filling in an even layer on top of peach layer; freeze 45 minutes. Spread remaining peach puree on top. Cover pan with plastic wrap; freeze until firm but not completely frozen, 3 to 4 hours.
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