Soufflé of peaches and yoghurt
Instructions
Peel the peaches, then whisk them and put them in a pan to cook with sugar for 10 minutes.
Remove the peel to the bread crumbs and crumbled in a bowl, then intridetela with the yoghurt.
Whip until stiff the egg whites with a pinch of sugar, then mix the peach cream well cooled.
Fill the bottom of a shape by soufflé with bread to yoghurt.
Cover with the mixture of peach and egg whites.
Ingredients and dosing for 2 persons
- 200 g of yellow peach pulp
- 2 slices of bread
- 80 g of yoghurt
- 2 tablespoons of sugar
- 2 egg whites