Creamy Frozen Peach Soufflé with Lemony Raspberry Sauce

Directions

To make the lemony raspberry sauce:

Add the raspberries in a food processor or blender, purée then strained to remove the seeds.

Add the berries in a medium bowl and stir in the sugar until dissolved.

Stir in the lemon juice and chill until ready to use.

Cover and refrigerate for up to 3 days.

To make the souffle:

Cut a large sheet of waxed paper that is long enough to fit around a 1-quart soufflé dish and fold it lengthwise in thirds to make a ribbon about 4 inches wide.

Wrap this around the top of the dish to make a collar and tape the ends together.

The collar should extend about 3 inches above the rim of the soufflé dish.

Secure in place with a rubber band or tape and place the dish in the freezer.

Or you can prepare 8 (½-cup) ramekins in the same way, ensuring the collars extend about 1½ inches over the ramekins.

In a large saucepan, heat the peaches with ⅓ cup sugar and lemon juice over medium heat.

Cook, stirring constantly, until the peaches have softened and broken down into a consistency resembling a loose applesauce, 14 to 16 minutes.

Transfer the cooked peaches into a food processor or a blender, then puree.

Pour the liqueur in a small saucepan over medium heat.

Stir in the gelatin and cook, stirring, until the gelatin melts.

Immediately add the gelatin mixture and the almond extract into the peach purée, stir until well blended and refrigerate until chilled.

Bring a pot of water to a simmer.

Beat together the egg yolks and remaining ⅔ cup sugar in a mixing bowl and place the bowl over the simmering water, being careful not to let the bottom of the bowl touch the water.

Immediately start whisking the egg yolks and continue until they are quite pale and have approximately doubled in volume, about 6 minutes. When you rub a little of the egg yolk mixture between your fingers, you shouldn’t feel any grit from the sugar.

Remove the bowl from the heat, whisk in the peach mixture and keep whisking until the mixture cools.

Beat the egg whites to stiff peaks in an electric mixer.

In a separate large bowl, beat the whipping cream to soft peaks with a whisk or hand mixer.

Gently fold about ½ of the egg whites into the cooled egg yolk mixture .

Add the remaining egg whites to the whipped cream and pour the peach mixture on top.

Gently fold them all together to make a uniform mixture.

Gently spoon the mixture into the soufflé dish or the ramekins.

It should come at least halfway up the paper collar.

Smooth the top and scatter over the sliced toasted almonds.

Freeze until very firm, at least 5 hours.

If you freeze it overnight, place it to the refrigerator for at least 1 hour to soften before serving.

If you make it more than 1 day in advance, once the mixture is frozen solid, cover it with plastic wrap and gently press the wrap against the surface of the soufflé.

Just before serving, gently remove the collar.

Serve in individual ramekin or thin slices from the souffle dish.

Spoon some raspberry sauce over the souffle.