White Peach Espuma on Curd Cheese Soufflé

A dreamy dessert

White Peach Espuma on Curd Cheese Soufflé

  • 4 ×egg(s)
  • 5 mllemon juice
  • 2 ×sheet(s) of gelatin
  • 1 ×orange(s)
  • 100 gpowdered sugar
  • 450 gwhite peach puree
  • 5 mlliqueur (peach, apricot, etc.)
  • 250 gcurd cheese (quark)
  • 1 ×vanilla bean(s)
  • 1 ×lemon(s)


Flavor white peach puree with powdered sugar, lemon juice, and liqueur, and mix with (softened and dissolved) gelatin. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously.

For the Soufflé

Squeeze the oranges and lemons and stir together with the pressed curd cheese, vanilla bean (seeds) and 4 x egg yolks until smooth. Beat the 4 x egg whites with 100 g of powdered sugar until stiff and fold into the mixture. Place the mixture in a buttered and powdered casserole dish and place in the oven in a water bath. Bake for approx. 25 minutes at 100 °C (212 °F) from the top and 240 °C (464 °F) from the bottom.

Serving Suggestion

Pour the espuma into a deep dish and carefully place the soufflé on top. Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.
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