Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This cold souffle is like eating a cloud. So light, fluffy, and absolutely delicious! If peaches aren't your thing, this dish can also be made with crushed pineapple, canned pears, 4 bananas, or any other kind of fruit!


Recipe Summary

3 mins
2 hrs 35 mins
3 hrs 3 mins
25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pour reserved peach syrup into a measuring cup. Add enough cold water to make 1 cup. Pour into the top of a double boiler. Sprinkle in gelatin; let stand, about 5 minutes.

  • Beat egg yolks and 1/4 cup cold water together in a bowl. Stir into gelatin mixture. Cook, stirring constantly, over simmering water, until gelatin dissolves and sauce thickens, 3 to 5 minutes. Remove from heat.

  • Stir lemon juice, almond extract, and salt into the sauce. Refrigerate until cooled.

  • Place drained peaches in a blender; blend until smooth. Stir into the gelatin mixture and refrigerate until mixture mounds up slightly.

  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff, glossy peaks form. Fold into peach mixture.

  • Beat heavy cream in a chilled glass or metal bowl with a chilled whisk until stiff peaks form. Fold into peach mixture. Pour into a large dish and chill until set, 2 1/2 to 3 hours.

Cook's Note:

I highly recommend chilling the bowl you will whisk the egg whites and heavy cream in, as well as chilling the whisk you will use.

Nutrition Facts

318 calories; protein 5.5g; carbohydrates 21g; fat 24.5g; cholesterol 174.5mg; sodium 98.1mg. Full Nutrition