... and after the plums, peaches! impossible to resist the fruits of ... season peaches this time are not used to my work (this week over the wave of yellow plums, the fridge is full of tomatoes ....), but were nonetheless the product of the season in most avveo vglia this week end: sweet, juicy and firm .. perfect in combination with mini-nocciolini recently reported from Piedmont ... The original recipe, which I know has come, I found the book on cooking with mom, but I had never tasted it made to her, included strawberries, which are no longer in the top list of the season, then replaced by peaches.
It 's a kind of souffleè of soft cake without flour, quick to make, good and successful! You can use the whole fruit you want depending on the season and combine spices and dried fruit to taste ... it's nice to serve in cocottine single portion.
INGREDIENTS
. 200 g of fresh fruit and cut to pieces
. 80g sugar
. 4 eggs
. 60 g of nuts or macaroons
. butter for the mold
PROCEDURE
Wash the fruit and make it into pieces. Separate yolks and whites. Whip the egg yolks with sugar until light and fluffy and creamy and add the fruit. Crumble the macaroons and add them to the compound. Anev Whip the egg whites with a whisk and a pinch of salt. Once you have a stiff combine the egg whites into the mixture gently. Spilling the impaso into a mold (Or individual molds) buttered and floured. Bake for about 20 minutes in oven at 180 degrees, serve dusted with icing sugar.
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