The Project: Frozen peach souffle with raspberry sauce

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

Each week we post a recipe from the L.A. Times Test Kitchen’s archives that’s perfect for weekend cooking, when you have a little more time on your hands.

This week, it’s an elegant frozen peach souffle with raspberry sauce.

Now, if you hear the word ‘souffle’ and think ‘no way,’ fear not.

This souffle is frozen, so you don’t have to worry about that whole ‘My-souffle-fell-when-I-took-it-out-of-the-oven’ thing. This California Cook column by Times Food Editor Russ Parsons will tell you everything you need to know about making a frozen souffle that’s ‘sheer as chiffon and drop-dead elegant.’ And this photo gallery will walk you through prepping your souffle dish, step by step.

We particularly like this recipe because it would be great for a dinner with company -- everything is made ahead of time, and then the souffle freezes overnight.

Seriously, you are going to love it. Try it, and let us know how it turns out.

-- Rene Lynch
twitter / renelynch