Momma Alices Cold Peach Souffle Recipes

Steps:

• Preheat the oven to 400 degrees. Generously butter six 8-ounce ramekins. Set aside on a rimmed baking sheet.
• In the work bowl of a food processor fitted with the metal blade, pulse the peaches until coarsely chopped. (The pieces should be no large than1/4 inch in size.) Remove 3/4 cup of the chopped peaches and place 2 tablespoons of them in each of the prepared ramekins. Set aside.
• Add the lemon juice, vanilla extract, and a pinch of salt to the remaining chopped peaches in the bowl of the food processor. Process until very smooth and pureed. Transfer 1 cup of the peach puree to a bowl, discarding any remainder or reserve for another use, such as an ice cream topping or base for a smoothie. Set aside.
• In the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of the salt on medium speed until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted.
• Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining egg whites and fold them together as lightly as possible.
• Spoon the mixture into the prepared souffles ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside of the rim of each dish, making a shallow channel around the edge of the batter. (This will help the souffles rise up straight and tall.) Set the filled souffles ramekins on the rimmed baking sheet.
• Bake until puffed, golden, and gently set in the center, 8 to 10 minutes. Remove from the oven, sprinkle with confectioners' sugar, and serve immediately.

Steps:

• Heat the oven to 400F Brush 8 individual 1 cup ramekins with soft butter, making sure to get all the folds and rim. Dust each dish with sugar, remove excess and chill the dishes until the soufflé mixture is ready. In the bowl of the food processor fitted with the blade attachment, pulse the peaches until coarsely chopped. The pieces should be no larger than 1/4 inch. Remove 3/4 cup and place 2 tablespoons each of the chopped peaches in the prepared ramekins. Set aside. Add the lemon juice, vanilla extract and a pinch of salt to the remaining peaches. Process until very smooth and pureed. Transfer 1 cup to a medium bowl, discarding any remainder. Set aside. in the bowl of an electric mixer, fitted with the whisk attachment, whisk the egg whites with a pinch of salt until foamy. Add about 1 tablespoon of sugar and beat until the whites hold a stiff peak, 1 to 2 minutes. Slowly add the remaining sugar and beat until the whites are glossy and hold a long peak when the spoon is lifted. About 1 minute. Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining whites and fold them together as lightly as possible. Spoon the mixture into the prepared soufflé ramekins. The mixture should come up to the top of the ramekin. Smooth the top with a metal spatula and then run your thumb around the inside rim of each dish, making a shallow "moat" around the edge of the batter. this will help the souffles to rise straight up. Or if you wish a more rustic soufflé, don't scrape the top and pull the mixture in the ramekins up into little peaks. Transfer the filled soufflé ramekins on a rimmed baking sheet to the oven. Bake until puffed, golden and gently set in the center,8 to 10 minutes. Remove from the oven and serve immediately. Freezing eggs: You can freeze egg yolks. If you are likely to use them within three days of cracking open the shell, you can safely eep them covered in the refrigerator. For longer storage, you can keep them in the freezer for up to 4 months. Eggs become gelatinous when frozen. So gelatinous that they can be hard to use. Mix 1/8 tsp of salt or 1 1/2 tsp of sugar or corn syrup for every four yolks you freeze to inhibit their becoming gelatinous. If you try this, make sure you label the container clearly so that four months from now you know whether you are supposed to be making custard or Hollandaise.

Steps:

• Position oven rack to lowest position and remove middle rack. Preheat to 425°F.
• Lightly coat 6 individual souffle dishes with cooking spray.
• Sprinkle 2 tbsp of sugar evenly among them and set aside.
• Place peaches and 1/3 cup sugar in food processor and process until smooth.
• Combine peach mixture, cornstarch, juice, salt and yolks in a med. saucepan, stirring well with a whisk.
• Bring to a boil and cook for 1 minute, stirring constantly.
• Remove from heat and stir in butter.
• Cool for 5 minutes.
• Place cream of tartar and egg whites in a large mixing bowl and beat with a mixer at high speed until soft peaks form.
• Add the remaining 1/3 cup sugar, 2 tbs. at a time, beating until stiff peaks form. Be careful not to over beat.
• Gently stir 1/4 of the egg white into the peach mixture. Then fold peach mixture gently into remaining egg white mixture.
• Gently spoon into prepared dishes.
• Sharply tap dishes down on counter top 2/3 times to level mixture.
• Place dishes on a baking sheet and place on bottom rack of 425°F oven.
• Immediately lower temperature to 350°F.
• Bake for 25-30 minutes or until toothpick comes out clean.
• Sprinkle evenly with powdered sugar before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
• Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.
• Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.

Steps:

• Combine 3 pounds peaches, 1/2 cup sugar and brandy in heavy large saucepan. Simmer over medium heat until peaches are juicy and tender, stirring occasionally, about 5 minutes. Transfer to processor and puree until smooth. Set aside 2 1/4 cups peach puree; cool (reserve any remaining puree for another use).
• Cut eight 14 x 6-inch foil strips. Fold each in half lengthwise. Wrap 1 foil strip tightly around each of eight 2/3-cup soufflé dishes, forming collars that extend from base of dish to above rim. Fold and crimp ends tightly to secure.
• Whisk yolks, corn syrup and remaining 1 cup sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using handheld electric mixer, beat constantly until thermometer inserted into mixture registers 160°F, about 7 minutes. Remove bowl from over water. Continue to beat mixture until cool and thick, about 5 minutes.
• Beat cream and vanilla in another large bowl until soft peaks form. Add amaretto and beat until stiff peaks form. Fold peach puree into cream mixture in 3 additions. Gently fold in yolk mixture and 6 tablespoons crushed cookies. Divide mixture equally among prepared soufflé dishes (mixture will extend above rim of dishes). Sprinkle tops with remaining crushed cookies. Cover with plastic; freeze overnight and up to 3 days.
• Carefully remove foil from soufflés. Top soufflés with berries and peach slices, if desired, and serve immediately.

Steps:

• Pour reserved peach syrup into a measuring cup. Add enough cold water to make 1 cup. Pour into the top of a double boiler. Sprinkle in gelatin; let stand, about 5 minutes.
• Beat egg yolks and 1/4 cup cold water together in a bowl. Stir into gelatin mixture. Cook, stirring constantly, over simmering water, until gelatin dissolves and sauce thickens, 3 to 5 minutes. Remove from heat.
• Stir lemon juice, almond extract, and salt into the sauce. Refrigerate until cooled.
• Place drained peaches in a blender; blend until smooth. Stir into the gelatin mixture and refrigerate until mixture mounds up slightly.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff, glossy peaks form. Fold into peach mixture.
• Beat heavy cream in a chilled glass or metal bowl with a chilled whisk until stiff peaks form. Fold into peach mixture. Pour into a large dish and chill until set, 2 1/2 to 3 hours.

Steps:

• Use a food mill to process raspberries and remove seeds; discard seeds.
• Alternatively, you can puree raspberries in a food processor, then strain to remove seeds; makes about 1 cup raspberry puree.
• In a medium bowl, whisk together raspberry puree and sugar, until sugar is dissolved; stir in lemon juice and chill (makes about 1/2 cup syrup and can be stored up to 3 days in the refrigerator).
• Cut a sheet of waxed paper to wrap around a one quart souffle dish; fold in thirds, lengthwise, so it is about 4 inches wide; wrap around the souffle dish and tape ends together, like a collar, so it extends the "height" of the dish by 3 inches; chill dish in freezer.
• Alternatively, use the same method to increase the "height" of 8 individual ramekins by 1 1/2 inches.
• In a large saucepan, over medium heat, cook peaches, 1/3 cup sugar and the lemon juice, stirring frequently, until peaches are soft and break down to an applesauce consistency, about 15 minutes.
• Puree the cooked peaches in a food mill or blender; you'll have about 2 cups.
• In a small saucepan, over medium heat, warm peach liqueur, stir in gelatin and cook, while stirring, until the gelatin melts; stir the gelatin mixture and the almond extract into the peach puree; chill until cold.
• Bring a pot of water to a simmer; beat egg yolks with remaining 2/3 cups sugar in a mixing bowl.
• Place mixing bowl over the simmering water, being sure the bowl does not touch the water; whisk egg yolks until they are pale yellow and have doubled in volume, 5 to 7 minutes.
• Remove bowl from heat, whisk in the peach mixture and whisk until it cools down.
• Beat egg whites to stiff peaks; in a separate bowl, beat whipping cream to soft peaks.
• Stir half the egg whites into the peach mixture; add remaining egg whites to the whipped cream, then pour the peach mixture on top.
• Gently fold them all together.
• Gently spoon mixture into the souffle dish or the prepared ramekins; it should come at least halfway up the paper collar.
• Smooth out the top and scatter with the toasted almonds.
• Freeze until very firm, at least 4 hours; it can be frozen overnight, but transfer to the refrigerator for an hour to soften before serving.
• If you do make it more than 1 day in advance, press plastic wrap to surface, once frozen.
• To serve, carefully remove collar, serve thin slices with a little raspberry sauce spooned over, and the rest passed.
• Alternatively, serve in individual ramekins, with a little raspberry sauce.

Steps:

• Heat oven to 350 degrees; adjust rack to lower third of oven. Lightly spray a 1 1/2-quart souffle dish with vegetable spray, then coat dish with 2 tablespoons of sugar; lightly tap out excess sugar and set aside. In a nonreactive saucepan, combine the peaches, 5 tablespoons sugar, lemon juice, and 4 tablespoons water. Bring to a boil over high heat. Reduce heat to medium and cook until the peaches are broken down and reach a sauce like consistency, about 20 minutes. Puree in a food processor and return to the saucepan.
• In a small bowl, stir together Cuarenta y Tres and cornstarch until dissolved. Place the peach puree over medium heat; whisk in the cornstarch mixture until mixture comes to a boil, 3 to 4 minutes; continue whisking for about 30 seconds. Transfer mixture to a large bowl set over ice water to cool; stir frequently for 5 to 10 minutes.
• Meanwhile, combine egg whites, cream of tartar, and salt in an electric mixer; beat on medium-low speed until foamy. Slowly add 3 tablespoons sugar, then beat on high speed until stiff but not dry.
• Gently fold about a quarter of the beaten egg whites into the chilled peach puree until thoroughly combined. Fold in the remaining egg whites and 3/4 cup raspberries; gently spoon the mixture into the prepared souffle dish. Bake until souffle is firm and has risen 1 to 2 inches over the top rim of dish and is a deep golden brown, about 45 to 50 minutes.
• While souffle is baking, make the sauce: In a small saucepan, combine remaining raspberries and remaining 3 tablespoons sugar; place over medium-high heat. Simmer until the berries release their juices and are somewhat broken down, 5 to 7 minutes. Pass through a fine strainer two times, discarding the seeds, and let cool for 5 minutes. Remove souffle from the oven and serve with warm raspberry sauce.

Steps:

• Preheat the oven to 400°F. Generously butter six 8-ounce ramekins. Set aside on a rimmed baking sheet.
• In the work bowl of a food processor fitted with the metal blade, pulse the peaches until coarsely chopped. (The pieces should be no larger than 1/4 inch.) Remove 3/4 cup of the chopped peaches and place 2 tablespoons of them in each of the prepared ramekins. Set aside.
• Add the lemon juice, vanilla extract, and a pinch of salt to the remaining chopped peaches in the bowl of the food processor. Process until very smooth and pureed. Transfer 1 cup of the peach puree to a bowl, discarding any remainder or reserve for another use, such as an ice cream topping or base for a smoothie. Set aside.
• In the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of the salt on medium speed until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted.
• Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining whites and fold them together as lightly as possible.
• Spoon the mixture into the prepared soufflé ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside rim of each dish, making a shallow channel around the edge of the batter. (This will help the soufflés rise up straight and tall.) Set the filled soufflé ramekins on the rimmed baking sheet.
• Bake until puffed, golden, and gently set in the center, 8 to 10 minutes. Remove from the oven, sprinkle with confectioners' sugar, and serve immediately.