A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Peach soufflés traditionally use variously flavoured crème pâtissières as a base for whisked egg whites & fresh peaches.
Nutrition Information per serve
-
97.5 kcal
-
12.8 gm
-
3.0 gm
-
3.7 gm
-
1.4 gm
- Ingredients
- Steps to Prepare
Grease the tins with 1 tbsp butter and 1 tsp sugar powder.
Set aside and preheat oven to 350 °F (175 °C).
Put 2 peeled peaches in a blender. Puree, add 1/8th tsp grated ginger and 1 tbsp sugar.
Add unsifted 2 tbsp powdered sugar to 2 egg whites and whip up egg whites with a mixer or stand mixer until stiff. Gently fold in the peach puree.
Pour into tins and set on a baking sheet.
Bake for 1520 minutes until puffed and golden.
Dust with powdered sugar and serve immediately.