Chestnut Souffle From Ticino Recipes

CHESTNUT SOUFFLé

Chestnut Soufflé image

Looking for a wonderful French dessert? Then check out this cake that's made with chestnuts.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

3 tablespoons butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1 1/4 cups milk
3 eggs, separated
1 cup chestnut puree
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh thyme sprig, if desired

Steps:

Heat oven to 350°F. In 2-quart saucepan, melt butter over medium heat. Gradually stir in flour with whisk; cook 2 minutes or until smooth and lightly browned. Gradually stir in milk; heat to boiling, stirring constantly until thickened.
In small bowl, beat egg yolks. Slowly stir one-fourth of the hot milk mixture into yolks. Pour mixture back into saucepan; cook and stir 1 minute. Remove from heat; stir in chestnut puree, cheese, salt and pepper. Pour mixture into food processor. Cover; process 30 seconds or until smooth.
In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold stiffly beaten egg whites into chestnut mixture. Spoon into ungreased 1 1/2-quart soufflé dish.
Bake 45 to 50 minutes or until done. Garnish with fresh thyme sprig.

Nutrition Facts : Calories 205, Carbohydrate 22 g, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 358 mg

CHESTNUT SOUFFLE

Chestnut Souffle image

Make and share this Chestnut Souffle recipe from Food.com.

Provided by Kumquat the Cats fr

Categories Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 egg yolks
1 cup unsweetened chestnut puree
1/3 cup sugar
3 tablespoons milk
1 tablespoon brandy
4 egg whites
unsweetened whipped cream (optional)

Steps:

In a small mixing bowl beat egg yolks until thick and lemon colored, about 5 minutes. Set aside.
In a small mixing bowl beat the puree, sugar, milk and brandy until smooth. Beat in egg yolks until well combined. Wash beaters thoroughly.
In a large mixing bowl beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture. Turn into an ungreased 1 1/2 quart souffle dish.
Bake in a 350F oven for 35 to 40 minutes. Serve immediately, topped with unsweetened whipped cream if desired.

Nutrition Facts : Calories 148.4, Fat 4.5, SaturatedFat 1.7, Cholesterol 190.4, Sodium 67.8, Carbohydrate 18, Sugar 16.9, Protein 6.4

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