Provided by: Chef Michael Gabriel
1 1/2 pounds very ripe Georgia peaches, peeled and coarsely chopped
1 teaspoon very finely minced fresh lemon thyme
1 teaspoon fresh lemon juice
1 cup sugar
6 large egg yolks
1/2 cup white corn syrup
1/4 cup vanilla yogurt
6 very small sprigs fresh lemon thyme
1 1/2 cups heavy cream
Lemon Thyme-Citrus syrup:
1 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 cup sugar
1 tablespoon chopped fresh lemon thyme
1 teaspoon chopped fresh mint
Finely grated zest of 1 orange
Combine the peaches with the minced lemon thyme, lemon juice, and 1/2 cup of the sugar in a heavy saucepan over medium heat. Bring to a boil, then lower heat and simmer for 7 to 10 minutes or until peaches are very soft. Remove from heat and allow to cool.
Cut six 14-inch-by-7-inch strips of cooking parchment. Fold the strips in half lengthwise and wrap them around six 6-ounce souffle dishes to come up about 3/4 inch above the top of each dish. Fold the ends of each strip together, and pinch to close firmly. Set aside.
When the peach mixture is cool, push it through a fine sieve into a clean bowl. Discard the solids remaining in the sieve. Set the peach puree aside.
Combine the egg yolks, corn syrup, and 1/4 cup of sugar in the top half of a double boiler over simmering water. (Keep the pan clear of the water.) Cook, whisking constantly, for about 5 minutes or until a candy thermometer inserted into the yolk mixture reads 170 degrees. Immediately whisk in the yogurt, and remove the top half of the double boiler from the heat. Quickly scrape the mixture into the large bowl of a mixer and beat, using the whisk attachment, until it's light yellow, very thick, and cool to the touch. Set aside.
Combine the heavy cream with the remaining sugar, and beat with a mixer until soft peaks form. Gently fold the cooled egg mixture into the whipped cream. When well blended, fold in the cooled peach puree.
Spoon the souffle mixture into the prepared dishes, allowing the mixture to come to the top of the parchment. Using a spatula, smooth the tops and cover with plastic film. Place in the freezer for at least 4 hours or until solid.
When ready to serve, carefully remove and discard the parchment wraps. Quickly dip souffles in hot water and unmold. Allow them to sit until slightly softened.
Place a souffle in the center of each of six well-chilled dessert plates, and tuck a lemon-thyme sprig into each. Drizzle the lemon thyme-citrus syrup around the edge of each plate and serve.
Lemon Thyme-Citrus Syrup:
Combine the wine, lemon and orange juices, sugar, lemon thyme, mint, and orange zest in a medium heavy-bottomed saucepan over medium heat. Bring to a boil. Lower the heat and simmer for about 30 minutes or until the liquid has reduced by one half and is syrupy. Remove from the heat and allow to cool slightly. Strain through a fine sieve into a clean container. Cover and refrigerate until needed.