2 free-range eggs, separated
55g/2oz caster sugar
½ poached peach, stone removed, flesh finely chopped
1 tbsp butter, for greasing
Preheat the oven 180C/375F/Gas 4.
Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl.
Whisk the egg yolks and sugar together in a separate bowl until pale and creamy. Fold in the finely chopped poached peach until just combined.
Add a spoonful of the whisked egg whites to the egg yolk mixture and gently mix together. Fold the remaining egg whites into the egg yolk mixture using a metal spoon until just combined (be careful not to overwork the mixture).
Grease the inside of a small ovenproof frying pan with the butter. Spoon the soufflé mixture into the pan and place over a high heat for 1-2 minutes. Transfer the pan to the oven and cook for ten minutes, or until the soufflé is risen and cooked through.
Serve the soufflé immediately.
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