FROZEN PEACH AND AMARETTI SOUFFLES
Categories Fruit Dessert Raspberry Peach Brandy Amaretto Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 11
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.
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Kaakyire Manu BERNARD
[email protected]I'm not a big fan of peaches, but I loved these soufflés. The amaretti cookies really balanced out the sweetness of the peaches.
Ayo Bose
[email protected]These soufflés are a bit time-consuming to make, but they're worth the effort. They're so delicious and impressive.
chef Akhtar munir
[email protected]I'm so glad I found this recipe. These soufflés are now my go-to dessert for special occasions.
Pdb YT
[email protected]I made these soufflés for my family, and they all raved about them. They said they were the best soufflés they'd ever had.
ISI Kings Gaming
[email protected]These soufflés were a big hit at my dinner party. Everyone loved them!
Shahin Fack
[email protected]I've never made soufflés before, but these were surprisingly easy to make. They turned out perfectly, and they were absolutely delicious.
Sahrif Bandani
[email protected]I'm not sure what I did wrong, but my soufflés didn't turn out very well. They were dense and rubbery.
Joram Javik
[email protected]These soufflés were amazing! I loved the combination of peaches and amaretti cookies. They were so light and fluffy, and they had the perfect amount of sweetness.
Brandie Hazelwood
[email protected]Overall, I thought these soufflés were pretty good. They were easy to make and they tasted delicious. I would definitely make them again.
H L Hakim Khan
[email protected]These soufflés were a bit too sweet for my taste. I think I'll try using less sugar next time.
Valerie Stevens
[email protected]I had some trouble getting the soufflés to rise properly. I think I might have overbeaten the egg whites.
God Killer
[email protected]I'm not a huge fan of soufflés, but these were really good. The amaretti cookies added a nice flavor and texture.
Faith Crosby
[email protected]These soufflés are the perfect dessert for a special occasion. They're elegant and impressive, but they're also surprisingly easy to make.
Don Johnson
[email protected]I love how versatile this recipe is. I've made it with fresh peaches, frozen peaches, and even canned peaches, and it's always delicious.
Urdu Point
[email protected]I've made these soufflés several times now, and they're always a hit. They're so easy to make, and they always turn out perfectly.
Brandy Golding
[email protected]These soufflés were a delightful treat! The combination of sweet peaches and nutty amaretti cookies was perfect, and the texture was light and airy. I served them with a dollop of whipped cream and a sprinkle of cinnamon, and they were absolutely div