Chestnut Souffle From Ticino Recipes

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CHESTNUT SOUFFLE



Chestnut Souffle image

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

4 egg yolks
1 cup unsweetened chestnut puree
1/3 cup sugar
3 tablespoons milk
1 tablespoon brandy
4 egg whites
unsweetened whipped cream (optional)

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 SOUFFLé



Chestnut Soufflé image

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

3 tablespoons butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1 1/4 cups milk
3 eggs, separated
1 cup chestnut puree
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh thyme sprig, if desired

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

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