CHESTNUT SOUFFLé
Looking for a wonderful French dessert? Then check out this cake that's made with chestnuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 205, Carbohydrate 22 g, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 358 mg
CHESTNUT SOUFFLE FROM TICINO
I am posting this for the ZWT 2006. I have not made this recipe and it is compliments of fooddownunder.com.
Provided by Creation In Hope
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 272.3, Fat 15.9, SaturatedFat 9.2, Cholesterol 178.6, Sodium 167.7, Carbohydrate 25.3, Sugar 21.5, Protein 7.9
CHESTNUT SOUFFLE
Make and share this Chestnut Souffle recipe from Food.com.
Provided by Kumquat the Cats fr
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 148.4, Fat 4.5, SaturatedFat 1.7, Cholesterol 190.4, Sodium 67.8, Carbohydrate 18, Sugar 16.9, Protein 6.4
CHESTNUT-ARMAGNAC SOUFFLé WITH BITTERSWEET CHOCOLATE SAUCE
A big, beautiful soufflé with a festive chestnut flavor. Youll need to bake the dessert right before serving, but you can make the soufflé base (minus the egg whites) two hours ahead, then fold in the whites up to one hour before baking.
Provided by Claudia Fleming
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Blend chestnuts, 2 tablespoons water, and 1 tablespoon butter in processor until paste forms. Transfer mixture to small bowl. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.
- Coat inside of 14-cup soufflé dish (about 8 1/4 inches wide and 3 3/4 inches deep) with remaining 2 tablespoons butter. Sprinkle dish with 1/4 cup sugar and tilt to coat bottom and sides evenly.
- Whisk 1/4 cup milk, egg yolks, 4 tablespoons sugar, cornstarch, and salt in medium bowl to blend. Bring remaining 13/4 cups milk and 4 tablespoons sugar to simmer in heavy large saucepan. Gradually whisk hot milk mixture into yolk mixture. Return custard to same pan. Stir over medium heat until custard thickens and boils, about 3 minutes. Remove from heat. Add chestnut paste, Armagnac, and vanilla and whisk to blend well (some small pieces of chestnut paste will remain). DO AHEAD: Soufflé base can be made 2 hours ahead. Press plastic wrap onto surface; let stand at room temperature.
- Position rack just below center of oven and preheat to 400°F. Beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold whites into soufflé base in 3 additions. Transfer batter to prepared dish. Place souffléon small baking sheet. DO AHEAD: Can be made 1 hour ahead; let stand at room temperature. Bake soufflé until puffed and just firm to touch in center, about 50 minutes. Serve immediately with sauce.
- Peeled cooked chestnuts; sold at some supermarkets and at specialty foods stores.
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