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.
Step 4
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 5
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 6
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.
Cooked it? Rate it.
Cooked 4 times