Chestnut Souffle From Ticino

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 250 g dried chestnuts
• 300 ml milk
• 85 g sugar
• 10 g vanilla sugar
• 50 g butter
• 50 ml grappa
• 3 egg yolks
• 4 egg whites, stiffly beaten
• sugar, for the souffle dish
• butter, for the souffle dish

Recipe

• 1 soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones).
• 2 cook with the milk for 20 minutes on a very low heat and then make a puree.
• 3 mix together with the softened butter, sugar, vanilla sugar and the grappa.
• 4 (brandy, if you don't have grappa).
• 5 add the egg yolks one by one, mixing well.
• 6 leave to cool then fold in the beaten egg whites.
• 7 put the mixture into a buttered and sugared souffle dish and bake at 180-190 oc for about 40 minutes.
• 8 dust with icing sugar and serve immediately, with a little whipped cream, if desired.