Name: Chestnut Souffle from Ticino
Ingredients: 250 gram dried chestnuts; 3 dl milk; 85 gram sugar; 10 gram vanilla sugar; 50 gram butter; 1/2 dl grappa; 3 egg yolks; 4 egg whites, stiffly beaten; sugar and butter for the souffle dish

Chestnut Souffle from Ticino

Ingredients

250 grams dried chestnuts
3 dl milk
85 grams sugar
10 grams vanilla sugar
50 grams butter
1/2 dl grappa
3 egg yolks
4 egg whites, stiffly beaten
sugar and butter for the souffle dish

Instructions

Servings: 4. 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.