Chilled Fresh Peach Yogurt Souffle
|Orange juice||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Ripe peaches||1 1⁄2 Pound, peeled and pitted|
|Sugar/Less if fruit is very sweet||1⁄2 Cup (8 tbs)|
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
|Egg whites||4 Large|
|Sugar||1⁄4 Cup (4 tbs)|
|Peach||1 Small, unpeeled and thinly sliced|
|Lemon juice||1⁄2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
For souffle: Prepare 1-quart souffle dish.
Make collar by cutting piece of foil long enough to encircle dish with 2-inch overlap.
Fold foil in half lengthwise, oil one side and place around dish, extending 2 inches above edge.
Tie or tape firmly around edge of dish.
Mix orange juice and gelatin in glass measuring cup; let stand until gelatin has absorbed all liquid.
Melt gelatin by setting cup in boiling water, or microwave 2 minutes on Defrost or Medium setting.
If using apricots, either simmer covered in 1/4 cup water about 10 minutes, or microwave, covered, on High, in 1/4 cup water 3 minutes.
Chop apricots and peaches, then puree in processor or blender in batches, stopping once to scrape down sides of container with spatula.
Add 1/2 cup sugar, melted gelatin and kirsch and mix until completely blended.
Fold yogurt into mixture and blend thoroughly.
(Overheating will cause yogurt to liquefy.) With electric mixer, beat egg whites until foamy.
Gradually add remaining 1/4 cup sugar and beat until stiff, but not dry.
Carefully fold in 1/4 of peach mixture, then fold in remaining mixture.
Spoon mixture into prepared dish and refrigerate at least 4 hours.
For garnishes: Mix peach slices with lemon juice, sugar and kirsch and set aside.
Lightly whip cream, adding sugar just before cream is completely thickened.
Place cream in pastry bag fitted with medium star tip and decorate souffle.
Carefully drain peach slices and arrange on souffle.