Джорджа Праскова суфле
Зрелият, сочен грузински праскови очертава дъното на суфлета и прасковата меренг се пече в светло, въздушно покритие в тази рецепта от готвача Вирджиния Уилис.
Източник: Mad Hungry, май 2011 г.
Дози
Зрелият, сочен грузински праскови очертава дъното на суфлета и прасковата меренг се пече в светло, въздушно покритие в тази рецепта от готвача Вирджиния Уилис.
Източник: Mad Hungry, май 2011 г.
Дози
Walker
27.04.2023 @ 15:52
This recipe for peach soufflé with peach meringue by chef Virginia Willis features ripe, juicy Georgian peaches that outline the bottom of the soufflé. The meringue is baked to a light, airy topping. Preheat the oven to 400 degrees and generously butter six 8-ounce ramekins. Set aside a baking sheet. In the bowl of a food processor fitted with the metal blade, pulse the peaches until roughly chopped. Remove 3/4 cup of the chopped peaches and place 2 tablespoons of them in each of the prepared ramekins. Set aside. Add the lemon juice, vanilla extract, and a pinch of salt to the remaining chopped peaches in the food processor bowl. Process until very smooth and pureed. Transfer 1 cup of the peach puree to a bowl and discard the remainder or reserve for another use, such as topping ice cream or as a base for glazing. Set aside. In the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of salt on medium speed until they are foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted, 2 to 3 minutes. Add about one-quarter of the beaten egg whites to the peach puree mixture and stir until well combined. Pour this mixture over the remaining egg whites and fold together as gently as possible. Spoon the mixture into the prepared soufflé ramekins (the mixture should come to the top of each). Smooth the tops with a metal spatula. Run your thumb around the inside edge of each dish, making a shallow channel around the edge of the batter. (This will help the soufflés rise straight and tall.) Set the filled soufflé ramekins on the baking sheet. Bake until puffed, golden, and set in the center, 8 to 10 minutes. Remove from the oven, sprinkle with confectioners sugar, and serve immediately.