The word soufflé is the French verb souffler which means "to blow up" or more loosely "puff up", an apt description to this combination of peach puree and fresh cream. Souffle can be prepared in different ways with egg whites and yolks, custard, different types of fruits. I have tried to combine the puree of tinned peach halves, fresh cream and jelly powder with the gelatin. Its fast and requires only refrigeration.
To Prepare the Peach Souffle:
To Prepare the Peach Souffle:
Ingredients:
500 gm tin of peach halves
300 ml fresh cream
2 pkts peach/lemon jelly powder with gelatin.
Set aside few halves for decoration.
Method:
Make a puree of peach halves using the blender.
Add the jelly power with the gelatin.
Blend at a slower speed to form a paste of smooth consistency.
Add the fresh cream and mix gently.
Pour it to a Dessert bowl and refrigerate til it sets.
Decorate with peach halves set aside.
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