Georgia Peach Soufflé - Single Serving
- Chloe Heckman
- Aug 10, 2015
- 3 min read
One of my favorite things about summer is cooking with peaches. I've also been on a big soufflé kick lately so natural, a peach soufflé came out of this. I hate that soufflé recipes are always for 6 people.... sometimes, we just want a little treat to end our night and don't need leftovers for days. Below is my own peach soufflé recipe (single serving so double if you want for 2 people, etc.). Enjoy!
Ingredients:
- 1 peach
- 1 tsp fresh lemon juice
- 1 tsp vanilla
- 2 egg whites
- 1/2 tsp salt
- 1/2 tbsp powdered sugar + extra for serving
- 1.5 tbsp granulated sugar + extra for sprinkling
Directions:
Crack two egg whites into a mixing bowl. Put the bowl in the fridge to chill while you are doing the following:
Heat oven to 425 degrees with the baking sheet in the oven while pre-heating. I usually use the insert from the toaster oven for a single soufflé... it's certainly big enough for up to 2.
Butter ramekins and sprinkle them with granulated sugar. This is really important and helps the soufflé rise in the oven. If you don't coat with sugar, the batter has nothing to stick to.
Peel the peach and chop it into small squares in the food processor. If you don't want to use a food processor, you can probably get away with chopping it finely with a nife. Take a few of the diced peaches and cover the bottom of the ramekin in a single layer. This will leave a nice finish of fresh peaches at the end of every bite.
In the food processor with the rest of the diced peaches, add the lemon juice and vanilla. Puree until smooth. Again, if you don't have a food processor, you may be able to get away with using a slap chop or something to really get the peaces small and then add the lemon and vanilla in a bowl to mix.
Take egg white bowl out of the fridge and whip them with a whisk. I don't have a mixer but if you have a mixer - this will be 8,000 times easier. It's on my list for when my kitchen isn't a tiny New York City one! So yes, use a mixer to beat the egg whites if you have one... if not, prepare to have super sore forearms. Add a pinch of salt and the powdered sugar to the egg whites. Keep beating. Slowly add the granulated sugar and keep beating until the whites start to form small peaks - similar to making a merengue. If you want, you can add a pinch of cinnamon which I happen to love.
Add 25% of the egg whites to the peach mixture and incorporate gently. Then - take about 1/2 cup of the egg/peach mixture and carefully dump it back in the bowl with the egg whites. If you use more than that, I'm afraid the souffle won't rise as well (I think that's what happened to me). You'll need to fold the peach mixture carefully into the egg whites. Take a rubber spatula and run it from the middle of the bowl, up the sides, so the peaches fold over the eggs. Do this until it looks mixed but not too much. Overmixing will mess up the whites and the souffle won't rise as well.
Pour the mixture in your ramekin and fill to the very top. Then run the rubber spatula across the top to form a smooth, even surface. Take your finger and run it in a circle around the edges to form a top-hot like surface. It will make it look nicer after rising.
Take the baking sheet out of the oven (and don't forget that it is already hot!). Put the ramekin on the bkaing sheet and bake until puffed, golden and set in the center (10-15 minutes depending on the oven).
COVER with powdered sugar. =).... if you made a caramel sauce, this is the time to poke a small hold in the center and pour it in.
Enjoy! Let me know if you think of anything that makes this recipe better. I think you can probably make it with berries or bananas too.
Unfortunately, by the time I took a photo, my soufflé had already sunk... but I promise they will rise perfectly in this recipe. Make sure not to open up the oven AT ALL while it is cooking because every time you let out heat, the souffle will sink a little bit and has to get back to the 425 degree temperature to start rising again.
I thought this would be really good with some brown butter caramel sauce inside but was trying to be healthy this week. If somebody makes it like that, let me know how it is!
