Vanilla soufflé on a bed of saffron-infused peaches


Serves 4

  • 250 ml milk
  • 65 g type “00” white flour
  • 65 g sugar
  • 65 g butter
  • 4 egg yolks
  • 4 egg whites
  • 2 vanilla pods

for the peaches

  • 1/2 kg yellow-flesh peaches
  • 1/2 l water
  • 250 g sugar
  • 1/2 stick cinnamon
  • 60 g butter
  • 150 g cane sugar
  • 1/2 shot peach
  • liqueur
  • 1.5 g saffron threads


Prepare the syrup by boiling the water with the sugar; add the peaches (previously peeled and chopped into segments), along with the cinnamon and saffron. Cook for a further 3-4 minutes. Turn off the heat and leave the fruit to infuse for 12 hours.

Once this time is up, pan-fry the peaches with the butter and cane sugar; flame with the peach liqueur and spoon the peaches out of the pan and into the bottom of each of the cups where you will then cook the soufflé.

Make a roux by melting the butter and mixing in the flour with a whisk. Boil the milk with the vanilla pods chopped in half lengthways and pour into the roux; wait a few minutes, then blend in the eggs and sugar. Lastly, lighten the mixture by gently folding in the beaten until stiff eggs.

Fill the cups 3/4 full and bake in the oven at 180°C for 10-12 minutes. Decorate with the saffron threads before serving.

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