Soufflé peaches





ripe peaches – 5 pcs.
sugar – 100 g
peel grated 1/2 lemon juice and
almond bitter – 3 nucleus
egg – 3 pcs.
potato starch – 3 tbsp. tablespoons
dry yeast – 1 teaspoon
rum – 1 glass of
Salt – a pinch


Cooking method:

Peaches scald with boiling water, peel, cut, remove seeds, pulp rub through a sieve and whisk well with sugar, zest and lemon juice, grated almonds and egg yolks.
Starch sift through a sieve, add dry yeast, rum and peach puree. The resulting mass using whisk mixer until foamy state.

Separately, beat whites with a pinch of salt.

All combine and mix gently. Massa put in a greased form, bake in the oven at medium heat for 45 minutes. Serve immediately.

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