Peach ‘soufflette’

This pudding looks stunning. Essentially a cross between a souffle and an omelette, the trick to a cloud-like texture, is to use only egg whites.

Serves: 2
Preparation time: 10 minutes
Cooking time: 5 minutes
Wheat free, Gluten free, Dairy free, Vegetarian
Preheat grill to high

Ingredients 

• 2 very ripe peaches
• 2 tablespoons crème fraîche
• Zest of ½ orange
• 3 large free-range egg whites
• 3 tablespoons agave syrup
• 1 teaspoon groundnut oil

• First, skin the peaches: drop them into boiling water and cover for a few minutes, then use a slotted spoon to remove. When cool enough to handle, peel the skin away. Remove the stones and cut into small dice
• In a small bowl mix the peaches, crème fraîche and orange zest. Set to one side for the flavours to develop.
• In a separate bowl, whisk the egg whites until they have formed soft peaks. Add the agave syrup and whisk again, until stiff.
• Place a 23cm non-stick frying pan over a medium heat. When hot, add the oil, then use kitchen paper to wipe away any excess oil.
• Pour in the egg and cook for 2 minutes until it starts to brown underneath.
• Transfer the pan to the grill, and cook until browned on top and puffed up – about 2 more minutes