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Ingredients
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
Preparation
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.
