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Home / Peach-Mango Souffle Glacé

Peach-Mango Souffle Glacé

Peach-Mango Souffle Glacé


Recipe Created By:
PreGel Professional Training Center


115g (4.1oz)
115g (4.1oz)
200g (7.1oz)
50g (1.8oz)
110g (3.9oz)
800g (28.2oz)

Method of Preparation

  1. Wrap the outside of four soufflé ramekins with a parchment collar that extends two inches above the top of the ramekin and secure the collar with tape.
  2. Combine the egg yolks, whole eggs, sugar and in a mixing bowl and whip over a double boiler until the mixture reaches 66°C/150°F.
  3. Remove the bowl from the double boiler and place the contents on a stand mixer, and using the whip, beat until cooled and thickened.
  4. Meanwhile combine the with the heavy cream and whip to medium peaks.
  5. Fold the whipped cream mixture into the egg mixture in thirds, making sure not to deflate the whipped cream. Mix until well combined.
  6. Portion into the prepared ramekins until just full. Gently smooth the tops with an offset spatula and freeze.
  7. Once frozen, remove from the freezer, remove the collar and garnish and serve as desired.
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