Peaches and creamy cheese are delightful together in
this rich-tasting soufflé. If you don't have access to ripe,
fresh peaches, make this with the equivalent amount of drained
canned peaches (packed in water or juice); it will still be
- Separate the eggs well ahead of
time, placing the whites in a large bowl and the yolks in a smaller
one. Cover both bowls with plastic wrap, and let them come to room
- Zest the lemons before juicing
2 cups ricotta or cottage cheese
6 large eggs, separated and at room temperature
2 teaspoons vanilla extract
1/8 teaspoon almond extract
6 tablespoons unbleached all-purpose flour
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon grated lemon zest
2 medium-sized ripe peaches, peeled and sliced
2 teaspoons fresh lemon juice
- Preheat the oven to 375°F.
Lightly spray a 1 1/2-quart soufflé dish with nonstick
- Place the ricotta in a large bowl and add the egg yolks,
extracts, flour, salt, sugar, and lemon zest. Whisk together until
fluffy and smooth. (If using cottage cheese, do all of this in a
food processor fitted with the steel blade, whipping the cottage
cheese for a minute or so by itself first to smooth the
- Beat the egg whites until they form peaks that don't fall over
when the whisk or beaters are lifted and just a little liquid is
left in the bottom of the bowl.
- Fold the beaten whites into the cheese mixture until they are
mostly incorporated. The mixture will not be uniform–there
will be little puffs of "cloud" here and there--and that is fine.
(It's best not to "overfold," as this will deflate the egg whites.)
Transfer the mixture to the prepared dish.
- Toss together the peach slices and the lemon juice, then
arrange the peaches in a design on top of the soufflé.
- Bake in the center of the oven for 45 minutes, or until the
soufflé seems solid when you gently shake the dish. Bring to
the table and serve immediately.