Imagine a dessert so light it seems to float off your plate, yet so intensely flavored it captures the very essence of summer. This Nectarine Souffle is not just a recipe—it's a culinary performance that transforms simple ingredients into a spectacular French delicacy. With its golden, perfectly risen top and luscious nectarine heart, this dessert promises to elevate your cooking skills from home chef to gourmet maestro, all while delivering a taste that will make your guests swoon.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 ripe nectarines, pureed
- 4 eggs, separated
- 100g sugar
- 1 tbsp cornstarch
- 2 nectarines, for poaching
- 500ml water
- 1 cup sugar (for poaching)
Instructions
- Prepare the nectarine puree by washing and removing the pits from 4 ripe nectarines. Blend the nectarines in a food processor until smooth and set aside.
- Separate the egg whites and egg yolks into two clean, dry bowls. Ensure no yolk is mixed with the whites to maintain proper souffle volume.
- In a medium saucepan, combine the nectarine puree, 100g sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and becomes smooth, approximately 5-7 minutes.
- Remove the puree mixture from heat and let it cool slightly. Gradually whisk in the egg yolks, ensuring they are fully incorporated without scrambling.
- Butter 4 individual souffle ramekins and dust with granulated sugar, tapping out excess. Preheat the oven to 375°F (190°C).
- Whip the egg whites using an electric mixer until stiff, glossy peaks form. Gently fold the whipped egg whites into the nectarine mixture in three stages, maintaining as much air as possible.
- Carefully pour the souffle batter into prepared ramekins, filling almost to the top. Run a thumb around the edge to create a slight indentation.
- For the poached nectarines, combine 500ml water and 1 cup sugar in a wide saucepan. Bring to a gentle simmer.
- Halve and pit the remaining 2 nectarines. Gently lower them into the simmering syrup and poach for 3-4 minutes until just tender. Remove and set aside.
- Place souffle ramekins on a baking sheet and bake for 12-15 minutes until puffed and golden, but still slightly jiggly in the center.
- While souffles are baking, slice the poached nectarines and prepare serving plates.
- Remove souffles from oven immediately and serve hot, accompanied by the poached nectarine slices. Dust with powdered sugar if desired.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for optimal volume and texture.
- Egg White Technique: Clean, dry bowls and beaters are crucial. Even a tiny bit of yolk can prevent egg whites from forming stiff peaks.
- Folding is an Art: Use a gentle, cutting motion when incorporating egg whites to preserve their delicate air bubbles.
- Ramekin Preparation: Butter and sugar the ramekins thoroughly to help the souffle climb the sides evenly.
- Oven Timing is Critical: Serve immediately after baking—souffles wait for no one and deflate quickly!
- Practice Makes Perfect: Don't be discouraged if your first attempt isn't picture-perfect. Souffle mastery takes patience and practice.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 55g
Protein: 6g
Fat: 4g
Saturated Fat: g
Cholesterol: 110mg
