CookEat Recipe
Chestnut Souffle
A warm chestnut and milk souffle, lightened with beaten egg whites and flavoured with maraschino and vanilla.
Method
Steps
Step 1
Gather the ingredients: 150 g large fresh edible chestnuts, weighed in their shells; 90 g caster sugar; 40 g butter for the mixture, plus 10 g for the dish; 5 eggs, separated; 200 ml whole milk; 30 ml maraschino liqueur; 1 teaspoon vanilla extract; 10 g icing sugar for finishing; Water for boiling the chestnuts.
Step 2
Wash and score the edible chestnut shells carefully. Boil in water for 5 minutes, drain a few at a time, and peel while warm enough to handle safely, removing both shell and inner skin. Discard any spoiled chestnuts.
Step 3
Put the peeled chestnuts in a small saucepan with the 200 ml milk. Simmer gently, partly covered, for about 20–30 minutes until very soft, stirring and lowering the heat to prevent scorching. Press the chestnuts and remaining milk through a fine sieve while warm. Stir in the sugar, the melted 40 g butter, maraschino and vanilla. Let cool to lukewarm before beating in the yolks.
Step 4
Heat the oven to 180°C. Butter a shallow ovenproof serving dish of about 1.5 litres with the extra 10 g butter. Whisk the five whites to firm peaks in a clean bowl and fold into the chestnut mixture without beating out the air. Transfer immediately to the dish, leaving room to rise.
Step 5
Bake for about 25–35 minutes, adjusting for the dish depth, until puffed, lightly golden and set in the centre, reaching at least 74°C. Dust lightly with the icing sugar and serve at once. Refrigerate cooled leftovers within 2 hours and use within 2 days; the souffle will deflate.
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