Chestnut Souffle From Ticino

1. 1

   Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones).

2. 2

   Cook with the milk for 20 minutes on a very low heat and then make a puree.

3. 3

   Mix together with the softened butter, sugar, vanilla sugar and the grappa (brandy, if you don't have grappa).

4. 4

   Add the egg yolks one by one, mixing well.

5. 5

   Leave to cool then fold in the beaten egg whites.

6. 6

   Put the mixture into a buttered and sugared souffle dish and bake at for about 40 minutes.

7. 7

   Dust with icing sugar and serve immediately, with a little whipped cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.