Frozen Peach Souffle With Raspberry Sauce Recipes

FROZEN PEACH SOUFFLE WITH RASPBERRY SAUCE

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.

FROZEN PEACH AND AMARETTI SOUFFLES

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.

FROZEN RASPBERRY SOUFFLE

Steps:

• Puree Raspberries and sugar in food processor or blender. Strain puree through a fine meshed sieve and into a large bowl. (the seeds are sour, the less the better).
• Whip heavy whipping cream with an electric mixer till triple in size and stiff like whipped cream.
• Fold whipped cream into raspberry puree.
• In seperate bowl, beat egg whites and powdered sugar with an electric mixer till stiff peaks form.
• Gently fold this mixture in with raspberry puree/whipped cream.
• Pour mixture into souffle dishes equally. Freeze for three hours or just until the raspberry mixture is frozen.
• Top with Fresh Raspberry, Mint leave and powdered sugar for flare!
• *** You can make it look like a souffle by wrapping parchment paper around a ramekin and fill it above the rim.