August 2013

FROZEN PEACH SOUFFLE

2 CUPS HEAVY CREAM

4 EGG YOLKS

4 EGGS

2 CUPS SUGAR

2 TABLESPOONS FRESH LEMON JUICE

2 CUPS FRESH PEACHES, PUREED

WRAP FOIL AROUND THE OUTSIDE OF INDIVIDUAL RAMEKINS, OVERLAPPING ABOUT AN INCH OVER TOP.  SECURE WITH TAPE.  SPRAY INSIDE WITH NONSTICK SPRAY, INCLUDING FOIL COLLAR.  DUST INSIDE WITH SUGAR, COATING ENTIRE INSIDE SURFACE.  SET ASIDE.

IN A HEATPROOF BOWL OR TOP OF A DOUBLE BOILER, COMBINE WHOLE EGGS, EGG YOLKS AND SUGAR.  PLACE OVER SIMMERING WATER, STIRRING CONSTANTLY UNTIL JUST WARM.  PLACE IN BOWL OF MIXER AND BEAT UNTIL LIGHT AND THICK.  ADD LEMON JUICE AND PEACH PUREE, MIXING TO COMBINE WELL.  IN A SEPARATE BOWL, WHIP CREAM TO SOFT PEAKS.  GENTLY FOLD WHIPPED CREAM INTO EGG MIXTURE.  LADLE INTO PREPARED RAMEKINS.  FREEZE UNTIL FIRM.  JUST BEFOR SERVING, REMOVE FOIL COLLAR.  GENTLY PRESS TOASTED ALMONDS OR CRUSHED ALMOND COOKIES ON EDGE OF SOUFFLE ABOVE RIM.  YOU CAN USE CRUSHED AMARETTI COOKIES OR USE ATTACHED RECIPE.

 

ALMOND CRUMBLE COOKIES

8 OUNCES SLIVERED ALMONDS

1 CUP CONFECTIONERS SUGAR

1 ½ TEASPOON VANILLA EXTRACT

3 EGG WHITES

GRIND ALMONDS UNTIL FINE.  COMBINE ALMONDS, SUGAR AND EXTRACT, COMBINING WELL.  MIX IN EGG WHITES.  DOUGH WILL BE STICKY.  SCOOP TEASPOON SIZE BALLS ONTO GREASED PARCHMENT.  ALLOW ROOM TO SPREAD.  BAKE 350 DEGREES FOR 15 – 20 MINUTES OR UNTIL GOLDEN.