Peach Souffle

Peach Souffle

A bake dessert

Jyoti Chandran Devaraj


  1. 4 Peach Halves ( canned)
  2. 1 Egg white
  3. 30 Grams Castor Sugar
  4. Butter
  5. 1 Tablespoon Suagr


20 mins
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    Brush the ramekin with butter and spoon in sugar & coat the buttered parts. This will ensure that the souffle will rise without sticking to the sides.Keep the ramekin refrigerated till you get the souffle mix ready.

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    Mash the peach halves with a hand blender or fork to a fine paste ensure there are no chunks

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    In a chilled steel deep bowl beat the egg white till its turns bright white and forms a soft peak

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    Add the sugar spoon by spoon to this egg white mixture and whisk slowly till egg whites form a ribbon like texture

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    Take a spoonful of whisked egg white mix and add to the mashed peach mixture and fold in slowly.

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    Then add the peach mix to the meringue mix and fold in do not whisk.

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    Spoon in the souffle mix into the chilled ramekin all the way to the edge. Remove any excess mix using a palette knife. Tap the ramekin slowly and clean the edges of any spilled mix or it will burn in the oven.

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    Run your thumb holding the edge of the ramekin rotating the base with the other hand. You can use a knife tip to do the same.

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    Bake in a pre heated oven at 180 C for 10-15 mins (Keep checking the souffle till you see it rise and the color is just right).

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    Place the ramekin on your serving plate dust it with some icing sugar or coco powder. You could serve it with a dollop of ice cream too.

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