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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From Cooking Light, August 2006. Ingredients:
cooking spray |
2 tablespoons granulated sugar |
2 cups chopped peeled peaches (about 3 medium) |
2/3 cup granulated sugar, divided |
2 tablespoons cornstarch |
2 tablespoons fresh lemon juice |
1/8 teaspoon salt |
2 large egg yolks |
2 tablespoons butter |
1 teaspoon cream of tartar |
5 large egg whites |
1 teaspoon powdered sugar |
Directions:
1. Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.
2. Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
3. Place peaches and 1/3 cup granulated sugar in a food processor; process until smooth.
4. Combine peach mixture, cornstarch, juice, salt, and egg yolks in a medium saucepan, stirring well with a whisk; bring to a boil.
5. Cook for 1 minute, stirring constantly with a whisk.
6. Remove from heat; stir in butter.
7. Cool 5 minutes.
8. Place cream of tartar and egg whites in a large mixing bowl, and beat with a mixer at high speed until soft peaks form.
9. Add the remaining 1/3 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not overbeat).
10. Gently stir 1/4 of egg whites into peach mixture, and gently fold in remaining egg white mixture.
11. Gently spoon the mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level.
12. Place dishes on a baking sheet, and place baking sheet on the bottom rack of
13. oven.
14. Immediately reduce oven temperature to 350° (do not remove soufflés from oven).
15. Bake for 28 minutes or until a wooden pick inserted in the side of soufflé comes out clean.
16. Sprinkle evenly with powdered sugar.
17. Serve immediately.
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