Peach crumble soufflé
MAKES 4
For the crumble
30g flour
30g unsalted butter, cold and cubed
30g ground almonds
30g granulated/caster sugar
A pinch of sea salt
2g lemon zest
For the roasted peaches
3 peaches
Honey
Light brown sugar
For the soufflé base
Unsalted butter, softened, for greasing
Granulated/caster sugar, for dusting
135g peach purée
25g passion fruit purée
15g granulated/caster sugar
7g cornstarch/cornflour
7g potato starch
For the meringue
110g free-range egg whites
80g granulated/caster sugar
Special equipment
Two baking trays/sheets
Food processor
Instant read thermometer
Four 9x5.5cm (3.5×2in) ramekins
Stand mixer, fitted with the whisk attachment
Piping bag
1 For the crumble, add all of the ingredients to a medium bowl and use your hands to rub the mixture between your fingers. Once the mixture has broken down and you have a crumble texture, pour it onto a baking tray and place it in the freezer for 10 minutes.
2 Preheat the oven to 175°C/gas Mark 4, then place the tray into the oven and bake for 10-15 minutes, occasionally stirring, until it is a light golden colour. Set aside to cool completely, then place in a food processor and quickly pulse it to a fine crumb. Leave it at room temperature until you are ready to use it.
3 Increase the oven temperature to 200°C/gas Mark 6 and slice the peaches in half. Remove the stone from the centre and place them skin-side down on a baking tray.
4 Drizzle some honey over the top of the peaches and add a sprinkling of light brown sugar. Bake for 30 minutes, or until caramelised around the edges. Remove the tray from the oven and allow the peaches to cool for 30 minutes.
5 Meanwhile, for the sou¬fflé base, add the sugar and starches to a small bowl and whisk to combine.
6 Add the fruit purées to a medium saucepan and place over medium heat. Once it reaches 40°C/104°F/ on an instant read thermometer, add the sugar mixture and whisk until it comes to a boil. Once boiling, cook for a further two minutes, before transferring to a small bowl. Cover the surface directly with clingfilm and refrigerate for 30 minutes, or until cool to the touch.
7 Use a pastry brush to brush the insides of four 9×5.5cm (3.5×2in) ramekins with softened unsalted butter, using upward brushstrokes. Add in some sugar, swirl around to coat the inside, then tip out any excess and set aside.
8 Take the cooled peaches and use a knife to chop them into small cubes. They will be slightly soft so don’t worry too much about the shape. Scoop the peaches into the base of each ramekin, splitting the amount evenly.
9 Remove the sou¬fflé base from the fridge and add it into a large bowl; it should now be cool. Whisk it briefly to loosen the mixture. Preheat the oven to 160°C/gas Mark 3.
10 Into the bowl of a stand mixer, add the egg whites and sugar, then place this over a pan of gently simmering water on a medium heat.
11 Whisk the mixture constantly until it reaches 45°C/113°F on a digital thermometer. Remove from the heat and place in the stand mixer. Whisk on a medium speed for five minutes, or until the bowl is cool and the meringue holds a very stiff peak. Add one-third of the meringue to the sou¬fflé base, then whisk gently until there are no more lumps.
12 Add the remaining meringue in two parts, using a spatula to gently fold it in until there are no more streaks of meringue. Add the mixture to a piping bag and snip a large hole off the end. Pipe the mixture to the top of each ramekin, then use a palette knife to completely smooth it so that the mixture is flush with the ramekin.
13 Sprinkle an even layer of crumble on top, then immediately place the soufflés into the oven. Bake for 14-17 minutes, or until the soufflés have risen and the crumble is golden around the edges. Remove from the oven and serve immediately with Créme Anglaise.