Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

The Project: Frozen peach souffle with raspberry sauce

Souffle Each week we post a recipe from the L.A. Times Test Kitchen's archives that's perfect for weekend cooking, when you have a little more time on your hands.

This week, it's an elegant frozen peach souffle with raspberry sauce.

Now, if you hear the word "souffle" and think "no way," fear not.

This souffle is frozen, so you don't have to worry about that whole "My-souffle-fell-when-I-took-it-out-of-the-oven" thing. This California Cook column by Times Food Editor Russ Parsons will tell you everything you need to know about making a frozen souffle that's "sheer as chiffon and drop-dead elegant." And this photo gallery will walk you through prepping your souffle dish, step by step.

We particularly like this recipe because it would be great for a dinner with company -- everything is made ahead of time, and then the souffle freezes overnight.

Seriously, you are going to love it. Try it, and let us know how it turns out.

-- Rene Lynch
twitter / renelynch 

Photo: Kirk McKoy / Los Angeles Times

Comments () | Archives (0)

The comments to this entry are closed.


Recommended on Facebook


In Case You Missed It...


Recent Posts
5 Questions for Thi Tran |  August 6, 2012, 8:00 am »
SEE-LA hires new executive director |  July 31, 2012, 9:34 am »
Food FYI: Actors reading Yelp reviews |  July 31, 2012, 9:16 am »
Test Kitchen video tip: Choosing a bread wash |  July 31, 2012, 6:04 am »



About the Bloggers
Daily Dish is written by Times staff writers.