Soufflé alla Pesca - Peach Soufflé

In these torrid summer days who does want to turn the oven on? Few of you, I know, but for this recipe just a few minutes of cooking are needed, but it also uses seasonal fruits and is a light and tasty dessert. Can you do this sacrifice, right? I did and, as you can see, I survived.

Ingredients, serves 4: 2 ripe peaches, 3/4 cup of sugar, 2 teaspoons of cornstarch, 4 egg whites, 2 tablespoons of extra sugar, 1 and 1/4 oz. of butter, some icing sugar.

Preparation: smooth the peaches, peeled and pitted, and add a little water, if needed, to make it enough liquid, add the sugar and put on low heat until it melts. Add cornstarch and increase the heat until the mixture becomes quite thick, similar to jam. Remove from heat and let it cool a little. Take a deep bowl and whisk inside the egg whites, adding at the end a tablespoon and a half of sugar to make them more "solid". Gently incorporate the fruit mixture using a wooden spoon, but not mixing but using a movement from top to bottom. Take 4 molds of about 10 oz. of capacity, grease them with butter and sprinkle some sugar inside(about half a tablespoon). Fill them up to 3/4 with the dough soufflé and put them to cook in a pre-heated oven at 350F for about one quarter hour or until the soufflé are properly raised and with a golden surface. Turn off the oven and leave them inside for a few minutes and then serve them hot, sprinkled on top with some icing sugar. They should be eaten immediately because they deflate very quickly. Do not worry, it's normal.

P.S.: holidays finally arrived! See you in about ten days with new recipes and photos that I hope to "steal" during my forthcoming trips.