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Chestnut Souffle From Ticino

 

31

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, Low Sodium
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 9852% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 40mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 3% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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