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LOCATION: Recipes >> Desserts Pudding >> Chestnut Souffle 02

Print this Recipe    Chestnut Souffle 02

Chestnut souffle from Ticino
Servings: 4

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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