Chestnut Souffle from Ticino Recipe

Name: Chestnut Souffle from Ticino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g dried chestnuts; 300 ml milk; 85 g sugar; 10 g vanilla sugar; 50 g butter; 50 ml grappa; 3 egg yolks; 4 egg whites, stiffly beaten; sugar, for the souffle dish; butter, for the souffle dish

Servings: persons

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
Cook with the milk for 20 minutes on a very low heat and then make a puree.
3
Mix together with the softened butter, sugar, vanilla sugar and the grappa.
4
(brandy, if you don't have grappa).
5
Add the egg yolks one by one, mixing well.
6
Leave to cool then fold in the beaten egg whites.
7
Put the mixture into a buttered and sugared souffle dish and bake at 180-190 oC for about 40 minutes.
8
Dust with icing sugar and serve immediately, with a little whipped cream, if desired.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 g dried chestnuts, 300 ml milk, 85 g sugar, 10 g vanilla sugar, and more.

Yes, Chestnut Souffle from Ticino falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chestnut Souffle from Ticino

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