Frozen Peach Soufflé
Mold the peach cream above the rim of the soufflé dish and freeze until it resembles a true soufflé cake. A vibrantly colored summer dessert.
Ingredients
caster sugar
250 g
water
125 g
egg whites
4
heavy cream
375 ml
lemon (adjust to taste, for peach purée)
1
whole cloves
4~6
water (for peach purée)
1 l
peaches
1 kg
firm ripe peach (for garnish)
1
lemon juice (for garnish)
1 tbsp
powdered sugar (for garnish)
2 tbsp
Instructions
1
Raising the Soufflé Dish
The rectangle of aluminum foil or buttered parchment should be 5 cm longer than the circumference of the soufflé dish and stand 7.5 cm above the rim to wrap around it. Seal the seam tightly with tape, then place the entire container in the refrigerator.
2
Preparing the Peach Purée
Use a vegetable peeler to zest the lemon, then juice the lemon and set the juice aside. Place the lemon zest, sugar, cloves, and water in a saucepan and heat, stirring gently from time to time, until the sugar is completely dissolved. Once it comes to a boil, stop stirring and cook for about 2 more minutes, then remove from the heat. Use a small knife to halve the peaches, then twist the two halves in opposite directions with both hands to remove the pit. Pour the lemon juice into the syrup, then immediately add the peaches with the cut side facing up. Cover with a round piece of parchment paper and weigh it down with a heat-resistant plate to ensure the peaches stay submerged in the syrup. Cook for 10–15 minutes until the peaches are tender, then remove from the heat and lift the peaches out with a slotted spoon. Once cooled, peel them with a small knife. Strain the syrup and reserve 125 ml of it, then purée the peach flesh in a food processor to make about 500 ml of peach purée. Adjust with sugar or lemon juice to taste, then let cool.
3
Making the Soufflé and Freezing
Dissolve the sugar in the water by heating; once it boils, do not stir and continue cooking until it reaches 120°C. At the same time, place the egg whites in a metal bowl and beat until they form stiff, glossy peaks, then slowly pour in the hot syrup while continuing to beat. Keep beating for 5 minutes until the meringue has cooled and become thick. Place the heavy cream in a chilled bowl and beat until it forms stiff peaks. Fold the peach purée into the meringue by inserting a spatula down through the center and lifting up while turning the bowl counterclockwise with the other hand. Then fold in the whipped cream until evenly combined. Pour the mixture into the chilled soufflé dish, cover, and freeze in the freezer for at least 6 hours.
4
Garnishing
If the soufflé has been frozen for more than 1 day, transfer it from the freezer compartment to the refrigerator compartment for 1 hour to soften slightly before unmolding. Carefully peel away the foil. Halve the fresh peach, remove the pit, and slice it, then brush the slices with lemon juice and arrange them on top of the soufflé. Dust powdered sugar around the edge of the cake and serve on a plate lined with a napkin.
