25 mins 
2 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
-
Energy97.5 kcal
-
Carbohydrate12.8 gm
-
Protein3.0 gm
-
Total Fat3.7 gm
-
Total Fiber1.4 gm
- Ingredients
- Steps to Prepare
1 Powder Tbsp(3.0 gm) Sugar
1/8 Grated Tsp(0.22 gm) Ginger
1 Tbsp(13.0 gm) Sugar
2 Tbsp(22.0 gm) Sugar
1/4 Tsp(0.83 gm) Vanilla Extract
1 Tbsp(12.0 gm) Butter
2 Egg Whole(90.0 gm) Egg
2 Medium(336.0 gm) Peach
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.
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