Chestnut Souffle From Ticino
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.