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serves 6-10

Ingredients:

• ⅔ cup each water and white wine
• ¾ cup sugar
• ½ tsp black peppercorns
• ½ vanilla pod, split and seeds scraped
• 3 medium peaches, peeled
• ½ cup ground hazelnuts
• 1 cup plus 2 tablespoons milk
• 1 bay leaf
• ½ onion, studded with a few cloves
• 5 tablespoons unsalted butter, at room temperature, plus more for brushing
• ⅓ cup all-purpose flour
• 6 ounces goat’s cheese, broken up
• 5 eggs, separated, plus one extra white
• ½ tsp salt

Directions:

1. Put the water, wine, sugar, peppercorns and vanilla in a pan and bring to a simmer. Add the peaches, cover and simmer for 15 minutes – they should be soft, but not so much so that they start to disintegrate. Set aside to cool.
2. Preheat the oven to 375F°. Pour enough cold water into a large roasting tray to come 2cm up the sides, and put in the oven. Brush butter over the insides of six 8cm-diameter ramekins. Sprinkle some hazelnuts into each, turn to coat, tip out any excess and chill.
3. Put the milk, bay leaf and onion in a pan, bring to a boil and immediately set aside. In another pan, melt the butter on medium heat. Add the flour, cook for two minutes, stirring with a wooden spoon, then remove the bay leaf and onion, and pour the milk into the butter paste, still stirring. Cook and stir for three minutes, until it thickens and leaves the sides of the pan. Off the heat, stir in the cheese – it should melt in quickly – followed by the egg yolks and salt. Transfer to a bowl.
4. Whisk the egg whites to soft peaks, then fold into the cheese bowl. Divide among the ramekins, filling them almost to the brim. Put in the water-filled tray and bake for 10-12 minutes, until golden brown and well risen.
5. You can serve the soufflés directly from the oven, still inside their ramekins. Alternatively, turn off the oven and leave the soufflés inside for 10 minutes. Remove the tray, leave the soufflés to cool down a little, then run a palette knife along the sides of each ramekin and carefully take out the soufflés. Place on a paper-lined oven tray. When ready to serve, return to the oven, preheated to 325°F, and reheat for eight minutes.
6. Serve with a few pieces of poached peaches and a tablespoon of their juices.

<< Back to Recipes

serves 6-10

Ingredients:

• ⅔ cup each water and white wine
• ¾ cup sugar
• ½ tsp black peppercorns
• ½ vanilla pod, split and seeds scraped
• 3 medium peaches, peeled
• ½ cup ground hazelnuts
• 1 cup plus 2 tablespoons milk
• 1 bay leaf
• ½ onion, studded with a few cloves
• 5 tablespoons unsalted butter, at room temperature, plus more for brushing
• ⅓ cup all-purpose flour
• 6 ounces goat’s cheese, broken up
• 5 eggs, separated, plus one extra white
• ½ tsp salt

Directions:

1. Put the water, wine, sugar, peppercorns and vanilla in a pan and bring to a simmer. Add the peaches, cover and simmer for 15 minutes – they should be soft, but not so much so that they start to disintegrate. Set aside to cool.
2. Preheat the oven to 375F°. Pour enough cold water into a large roasting tray to come 2cm up the sides, and put in the oven. Brush butter over the insides of six 8cm-diameter ramekins. Sprinkle some hazelnuts into each, turn to coat, tip out any excess and chill.
3. Put the milk, bay leaf and onion in a pan, bring to a boil and immediately set aside. In another pan, melt the butter on medium heat. Add the flour, cook for two minutes, stirring with a wooden spoon, then remove the bay leaf and onion, and pour the milk into the butter paste, still stirring. Cook and stir for three minutes, until it thickens and leaves the sides of the pan. Off the heat, stir in the cheese – it should melt in quickly – followed by the egg yolks and salt. Transfer to a bowl.
4. Whisk the egg whites to soft peaks, then fold into the cheese bowl. Divide among the ramekins, filling them almost to the brim. Put in the water-filled tray and bake for 10-12 minutes, until golden brown and well risen.
5. You can serve the soufflés directly from the oven, still inside their ramekins. Alternatively, turn off the oven and leave the soufflés inside for 10 minutes. Remove the tray, leave the soufflés to cool down a little, then run a palette knife along the sides of each ramekin and carefully take out the soufflés. Place on a paper-lined oven tray. When ready to serve, return to the oven, preheated to 325°F, and reheat for eight minutes.
6. Serve with a few pieces of poached peaches and a tablespoon of their juices.