Chestnut Souffle From Ticino

1 hours Prep: 20 minutes Cook: 40 minutes

98 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	cup	chestnuts	dried
1	x	milk
4	tablespoons	sugar
1	teaspoon	vanilla sugar
2	tablespoons	butter
3	each	egg yolks
4	each	egg whites	stiffly beaten

Directions

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 for about 40 minutes.

Dust with icing sugar and serve immediately, with a little whipped cream, if desired.

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Nutrition Facts

Serving Size 20g

Amount per Serving

Calories 98 52% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 40mg	2%
Total Carbohydrate 13.0g	4%
Dietary Fiber 0.0g	0%
Sugars 13.0g
Protein 0.0g	0%

Vitamin A	3%		Vitamin C	0%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Burgoo Stew

I cooked this recipe last week and it seems it went pretty well. Although, I believe a little more "punch" was needed. Also, I should have used the biggest pot I could fine, I had to change pots twice. This is a great recipe and we loved it. Of course we are Louisianans, so we like "punch" or "bam" to our food, so there you go. Most people would like it the way it is set up here, if you like spice add more cayenne powder.

Reviewed by ladyfe