Ingredients Jump to Instructions ↓

  1. 4 egg yolks

  2. 1 cup chestnut puree

  3. 1/3 cup white sugar

  4. 3 tablespoons milk

  5. 1 tablespoon brandy

  6. 4 egg whites

  7. 1 cup whipped cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, beat the egg yolks until thick and lemon colored. In a separate bowl, beat together the chestnut puree, sugar, milk, and brandy. Add egg yolks and mix until smooth. In a large bowl, beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture. Pour into an ungreased 1 1/2 quart souffle dish. Bake for 35 to 40 minutes. Top with whipped cream and serve.


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