fresh peach souffle

I just about fell over when these came out of the oven. There’s something about souffle that just sounds so hard. Incredibly, amazingly hard. In fact these turned out to be incredibly simple. However, when instructions for souffle say serve immediately they mean immediately.

By the time hubby and I did the victory dance, took the photo, changed the angle and the lighting, took the photo again, did the dance again, and sat down to eat the rise was on the decline.

Ingredients

2 ripe peaches – skin and blitz
3 egg whites
3 tablespoons caster sugar

Beat the egg whites and sugar until firm but not dry. If you go too long the souffle will sag fast. Fold in the peach puree and place (yes, place) in two lightly greesed and sugared souffle dishes (I used ramekins). Here’s the trick of the century – flatten the top then run your finger around the edge of the dish – this encourages the souffle to rise evenly because it doesn’t have to pull away from the edge.

Bake 15-20 minutes. Do the dance. Serve immediately with some great vanilla icecream with a little leftover peach puree poured over.

Drink with something light, sweet and fizzy. I love the new style Moscato’s that are around, especially McGuigan’s Discover Moscato and Wirra Wirra Mrs Wrigley’s Moscato, which is a lovely pink, low alcohol girly guzzler.