Chestnut Souffle Recipes

CHESTNUT SOUFFLé

Steps:

• Heat oven to 350°F. In 2-quart saucepan, melt butter over medium heat. Gradually stir in flour with whisk; cook 2 minutes or until smooth and lightly browned. Gradually stir in milk; heat to boiling, stirring constantly until thickened.
• In small bowl, beat egg yolks. Slowly stir one-fourth of the hot milk mixture into yolks. Pour mixture back into saucepan; cook and stir 1 minute. Remove from heat; stir in chestnut puree, cheese, salt and pepper. Pour mixture into food processor. Cover; process 30 seconds or until smooth.
• In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold stiffly beaten egg whites into chestnut mixture. Spoon into ungreased 1 1/2-quart soufflé dish.
• Bake 45 to 50 minutes or until done. Garnish with fresh thyme sprig.

CHESTNUT SOUFFLé

Steps:

• Brush the inside of a large souffl ramekin with melted butter and coat with the regular sugar. Transfer the ramekin to the fridge to set for at least an hour
• Add the chestnut puree to a large mixing bowl
• Whisk in the 8 egg yolks
• In a separate bowl, whisk the egg whites until soft peaks begin to form. Gently fold the egg whites into the chestnut puree mixture
• Carefully pour the mixture into the cold ramekin. Run a spatula around the rim of the ramekin and smooth down the top
• Bake in a 425F oven for about 30-40 minutes, or until the souffl has nicely risen and set
• Dust with icing sugar and serve at once.

CHESTNUT SOUFFLE

Steps:

• In a small mixing bowl beat egg yolks until thick and lemon colored, about 5 minutes. Set aside.
• In a small mixing bowl beat the puree, sugar, milk and brandy until smooth. Beat in egg yolks until well combined. Wash beaters thoroughly.
• In a large mixing bowl beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture. Turn into an ungreased 1 1/2 quart souffle dish.
• Bake in a 350F oven for 35 to 40 minutes. Serve immediately, topped with unsweetened whipped cream if desired.

CHESTNUT SOUFFLE FROM TICINO

Steps:

• 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 180-190 oC for about 40 minutes.
• Dust with icing sugar and serve immediately, with a little whipped cream, if desired.