Chestnut Souffle From Ticino
Submitted by Virginia Reper
A light, cloud-like Swiss souffle made from dried chestnuts simmered in milk, laced with grappa, and lifted by fluffy egg whites. Dusted with icing sugar and served straight from the oven.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsStraight from the Italian-speaking canton of Ticino, this chestnut souffle is the kind of dessert that makes a whole dinner party hold its breath.
Dried chestnuts get a long soak, then simmer gently in milk until they collapse into a sweet, nutty puree. Butter, sugar, vanilla, and a splash of grappa bring warmth and depth before egg yolks enrich the base.
Folded with stiffly beaten egg whites, the batter puffs into something impossibly airy yet deeply flavored.
Dust it with icing sugar, bring it to the table fast, and accept the applause.
Chef Tips
- Dried chestnuts are essential here. They concentrate the chestnut flavor far better than fresh or canned.
- If you can’t find grappa, brandy or even a good dark rum makes a fine stand-in.
- Serve immediately. Souffles wait for no one, and neither should your guests. A dollop of lightly whipped cream on the side is the only companion it needs.
Ingredients
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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