Peach Ginger Souffle 1 Qt Pastry Chef Jessica Buscher (IG @jessicabuscher)

Ingredients for Peach Ginger Souffle:

• 30 g. The Perfect Purée Peach Ginger Blend, thawed
• 454 g. fresh red peaches
• 113 g. egg whites
• 28 g. sugar
• butter (as needed)
• sugar (as needed)

Method for Peach Puree:

1. Using firm peaches (not overly hard) rinse under cold water, then using a paring knife, peel and make a small, shallow “X” at the base of each peach. Blanch in boiling water for about 30 seconds. After blanching, transfer to ice water bath. The skin should easily peel away. Remove the pit and dice the peaches into small pieces before placing into a blender or food processor. Blend until smooth.

Method for Peach Ginger Souffle:

1. Preheat the oven to 375F. Butter and sugar your ramekins. In a pot on medium-low heat, reduce your puree by half, stirring constantly so it does not burn. Once reduced, place the puree in a bowl and whisk in the Peach Ginger. Let cool. In a clean bowl, whip your egg whites until soft peaks. Slowly add your sugar and whip to medium-stiff peaks. Gently fold your egg whites into your puree mix until fully incorporated. Fill your ramekins with souffle batter, then level the tops. Bake for 10-12 minutes.

Ingredients for Vanilla Bean Creme Anglaise (approx 1 Qt):

• 250 g. milk
• 250 g. heavy cream
• ½ vanilla bean
• 100 g. sugar (divided)
• 100 g. yolks
• pinch of salt

Method for Vanilla Bean Creme Anglaise:

1. In a pot, combine the milk, heavy cream, and half of the sugar. Bring to a simmer. In a bowl, whisk together your egg yolks and remaining sugar. Slowly temper your hot milk into your egg yolks. Return to the pot and cook until you reach 180F stirring constantly so you don’t overcook your eggs: strain and chill.

Assembly:

1. When serving the Souffle, warm a small portion of your creme anglaise. Create a small slit on the top of the Souffle to pour in the creme anglaise.