Nectarine Souffle

Nectarine Souffle
(inspired by Anna Olson’s Apricot Orange Souffle)

1 recipe Almond Pastry Cream (see below)
1 cup Nectarine Puree (see below)
4 egg whites
1/2 cup sugar

Combine the pastry cream and puree. Mix until smooth. In a separate bowl whip the egg whites to soft peaks. Add the sugar and continue until they form medium peaks. Fold the egg whites into the pastry cream mixture 1/3 at a time. Grease 6 ramekins with butter and sprinkle the insides with sugar, removing any excess. Spoon the batter into the ramekins and bake at 400 F for about 20-25 minutes. Serve hot, using the extra nectarine puree as a sauce.

Nectarine souffle
Nectarine souffle
Nectarine souffle
Nectarine souffle
Photo evidence that you truly do have to act fast with souffle…or it falls.

Almond Pastry Cream

1 cup milk
1/4 cup white sugar
3 egg yolks
2 tbsp. cornstarch
1/4 tsp. almond extract
2 tbsp. butter

Scald the milk. Meanwhile whisk together the remainder of the ingredients (except the butter) until smooth. Gradually pour in the hot milk, tempering the eggs. Return to the stove and cook over medium heat until the mixture thickens. Strain to eliminate any lumps and add the butter. It will melt in fairly quickly but give it a stir to ensure the butter is fully incorporated. Cover with plastic wrap directly on the surface of the pastry cream (to prevent a skin) and chill until ready to use.

Nectarine souffle

Nectarine Puree

6 nectarines
1/4 cup white sugar
squeeze of lemon juice (to help prevent oxidization)

Pit and chop the nectarines. Blend with the sugar and lemon juice until smooth. Strain to remove unwanted bits of peel.

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