INDIVIDUAL PEACH SOUFFLE RECIPE - (4.4/5)

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.