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Peach Pudding Soufflé

Deel op Facebook Print Recipe

Ingredients

Ingredients for 6 Servings

  • ½ cup 50 g Peach marmalade
  • 2 Egg whites
  • 3 tbsp 50 g Granulated sugar
  • 2 tsp 1 cl Grenadine
  • 3 oz 80 g Preserved peaches (see p. 189)
  • Butter for the molds
  • Confectioner’s sugar for dusting
  • For the Egg Whites
  • 3 Egg whites
  • 3 tbsp 50 g Granulated sugar

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix the peach marmalade, egg white, granulated sugar, and grenadine for 15 minutes in a stand mixer on low, until it becomes viscous.
  • Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
  • Carefully fold the egg whites into the peach mixture.
  • Dice the preserved peaches and fold into the mixture.
  • Butter and fill individual serving sized molds or deep dishes and bake for
  • 10 minutes.
  • Dust with confectioner’s sugar and serve.

Notes & Wine Advice

Garnish Recommendation:

vanilla ice cream  and strawberry purée
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Course; Dessert / Fruit
Cuisine; Austria / European