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8¾ ounce Chestnuts, Dried
1¼ cup Milk
3 ounce Sugar
1 teaspoon Vanilla
1¾ ounce Butter
4 tablespoon Grappa
3 Egg Yolks
4 Egg Whites, stiffly beaten

Soak the chestnuts 12 hours in cold water and drain dried chestnuts are used because they have a stronger flavour than fresh ones. Cook with the milk 20 mins on a very low heat and then make a puree.

Mix together with the softened butter, sugar, vanilla and the grappa or brandy. 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 180c for 40 minutes. Dust with icing sugar and serve immediately, with a little whipped cream, if desired.
 
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