Brush the ramekin with butter and spoon in sugar & coat the buttered parts. This will ensure that the souffle will rise without sticking to the sides.Keep the ramekin refrigerated till you get the souffle mix ready.

Mash the peach halves with a hand blender or fork to a fine paste ensure there are no chunks

In a chilled steel deep bowl beat the egg white till its turns bright white and forms a soft peak

Add the sugar spoon by spoon to this egg white mixture and whisk slowly till egg whites form a ribbon like texture

Take a spoonful of whisked egg white mix and add to the mashed peach mixture and fold in slowly.

Then add the peach mix to the meringue mix and fold in do not whisk.

Spoon in the souffle mix into the chilled ramekin all the way to the edge. Remove any excess mix using a palette knife. Tap the ramekin slowly and clean the edges of any spilled mix or it will burn in the oven.

Run your thumb holding the edge of the ramekin rotating the base with the other hand. You can use a knife tip to do the same.

Bake in a pre heated oven at 180 C for 10-15 mins (Keep checking the souffle till you see it rise and the color is just right).

Place the ramekin on your serving plate dust it with some icing sugar or coco powder. You could serve it with a dollop of ice cream too.