Method

• 1.
  First make the tinned peach base. Place 100g caster sugar in a pan, add 40ml water and place on high heat. Ensure the sugar is cooking evenly. Once you have reached a blond caramel (don’t go too dark or you’ll overpower the peaches), carefully add peaches. Turn the heat to medium and cook them for about 5 minutes. Then mix the cornflour to a slurry with 35ml water, sprinkle into the pan and stir for about 1 minute. Remove from the heat and purée in a blender. Add Grand Marnier. Set aside to cool.
• 2.
  Preheat oven to 200°C at least 20 minutes before you want to bake your soufflés. Generously butter 4 soufflé ramekins using upward brush strokes, repeat and then evenly dust with caster sugar. Pop in the fridge until needed.
• 3.
  In a medium-sized stainless-steel bowl, whisk egg whites until soft peaks form, then sprinkle in remaining 40g sugar and continue whisking until the whites reach semi-stiff peaks. Spoon in 6 tbs of the peach soufflé base and gently incorporate using a folding motion. Spoon the egg white mixture into ramekins and smooth across the top. Run a knife or your clean thumbnail around the edge of the ramekin.

• 4.
  Bake for about 8 minutes until the soufflés are plump and tall. If you have filled the ramekins to the top you should get a good 4cm rise. If you haven’t gone that high after 8 minutes, give the soufflés about another 3 minutes to see if you can get more lift. First time you make these soufflés, I’d suggest making an extra one that you can use as a tester. Taste it after 8 minutes and if the soufflés are ready, serve them. If they’re still a little unset in the middle, give them a couple of minutes more. Serve with vanilla ice cream.