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Chestnut souffle from ticino

Yield: 4 Servings

250 g Dried chestnuts      3 dl Milk
85 g Sugar      10 g Vanilla sugar
50 g Butter      1/2 dl Grappa
3 Egg yolks      4 Egg whites

stiffly beaten Sugar and butter for the -- souffle dish Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones). Cook with the milk for 20 minutes on a very low heat and then make a puree. Mix together with the softened butter sugar vanilla sugar and the grappa (brandy if you don't have grappa). Add the egg yolks one by one mixing well. Leave to cool then fold in the beaten egg whites. Put the mixture into a buttered and sugared souffle dish and bake at 180-190 oC for about 40 minutes. Dust with icing sugar and serve immediately with a little whipped cream if desired.

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More