Chestnut Souffle From Ticino Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

WHITE CHOCOLATE AND CHESTNUT SOUFFLE



White Chocolate And Chestnut Souffle image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 45m

Yield Eight servings

Number Of Ingredients 8

8 tablespoons unsalted butter at room temperature, plus butter for greasing the souffle dishes
2/3 cup granulated sugar, plus sugar for dusting the souffle dishes
6 ounces white chocolate, preferably imported, broken into small pieces
1/2 cup dark brown sugar
8 extra-large eggs at room temperature, separated
1 tablespoon pure vanilla extract
7 ounces unsweetened chestnut puree, available in cans
8 teaspoons confectioners' sugar

Steps:

  • Preheat the oven to 400 degrees. Position a rack in the center of the oven.
  • Butter eight individual souffle dishes, each with a one-and-one-half- cup capacity. Sprinkle each with a little granulated sugar and shake out the excess.
  • Put the chocolate pieces into a mixing bowl. Select a saucepan in which this bowl will fit neatly. Put an inch or so of water in the saucepan and bring to the simmer. Place the mixing bowl over, but not in, the water. Stir until the chocolate is melted and without lumps.
  • Remove the bowl from the heat and continue stirring until the chocolate is cooled almost to room temperature.
  • Put the eight tablespoons of butter and the brown sugar into the bowl of an electric mixer. Start beating the butter mixture while adding the yolks one at a time. Add the vanilla and chestnut puree and beat until smooth.
  • Scrape the chocolate into the butter mixture and mix only until blended. If this is overbeaten, the mixture will become warm and separate.
  • Beat the egg whites with the one- third cup of granulated sugar until they are shiny and hold soft peaks. Add about one-quarter cup of the beaten whites to the chocolate mixture.
  • Scrape the chocolate mixture into the remaining beaten whites and fold gently. Pour an equal portion of the mixture into each of the prepared souffle dishes.
  • Arrange the souffle dishes on a baking sheet and place in the oven. Bake 20 minutes or until the souffles are puffed and browned. Sift one teaspoon of confectioners' sugar over each souffle and serve.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 24 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 104 milligrams, Sugar 43 grams, TransFat 0 grams

CHESTNUT-ARMAGNAC SOUFFLé WITH BITTERSWEET CHOCOLATE SAUCE



Chestnut-Armagnac Soufflé with Bittersweet Chocolate Sauce image

A big, beautiful soufflé with a festive chestnut flavor. You’ll need to bake the dessert right before serving, but you can make the soufflé base (minus the egg whites) two hours ahead, then fold in the whites up to one hour before baking.

Provided by Claudia Fleming

Yield Makes 8 servings

Number Of Ingredients 13

1 7.25-to 7.41-ounce jar whole steamed chestnuts or vacuum-packed roasted chestnuts*
2 tablespoons water
3 tablespoons unsalted butter, room temperature, divided
1/4 cup sugar (for coating soufflé dish) plus 14 tablespoons sugar, divided
2 cups whole milk, divided
4 large egg yolks
3 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons Armagnac, Cognac, or other brandy
1 teaspoon vanilla extract
1 cup egg whites (about 8 large)
1/8 teaspoon cream of tartar
Bittersweet Chocolate Sauce

Steps:

  • Blend chestnuts, 2 tablespoons water, and 1 tablespoon butter in processor until paste forms. Transfer mixture to small bowl. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.
  • Coat inside of 14-cup soufflé dish (about 8 1/4 inches wide and 3 3/4 inches deep) with remaining 2 tablespoons butter. Sprinkle dish with 1/4 cup sugar and tilt to coat bottom and sides evenly.
  • Whisk 1/4 cup milk, egg yolks, 4 tablespoons sugar, cornstarch, and salt in medium bowl to blend. Bring remaining 13/4 cups milk and 4 tablespoons sugar to simmer in heavy large saucepan. Gradually whisk hot milk mixture into yolk mixture. Return custard to same pan. Stir over medium heat until custard thickens and boils, about 3 minutes. Remove from heat. Add chestnut paste, Armagnac, and vanilla and whisk to blend well (some small pieces of chestnut paste will remain). DO AHEAD: Soufflé base can be made 2 hours ahead. Press plastic wrap onto surface; let stand at room temperature.
  • Position rack just below center of oven and preheat to 400°F. Beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold whites into soufflé base in 3 additions. Transfer batter to prepared dish. Place souffléon small baking sheet. DO AHEAD: Can be made 1 hour ahead; let stand at room temperature. Bake soufflé until puffed and just firm to touch in center, about 50 minutes. Serve immediately with sauce.
  • Peeled cooked chestnuts; sold at some supermarkets and at specialty foods stores.

CHESTNUT SOUFFLE



Chestnut Souffle image

Fluffy goodness! This easy recipe calls for chestnut puree which can be found in most specialty food stores.

Provided by Allrecipes Member

Categories     French Recipes

Time 1h

Yield 4

Number Of Ingredients 7

4 egg yolks
1 cup chestnut puree
⅓ cup white sugar
3 tablespoons milk
1 tablespoon brandy
4 egg whites
1 cup whipped cream

Steps:

  • 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.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 35.7 g, Cholesterol 217.2 mg, Fat 8.4 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 88.4 mg, Sugar 22.5 g

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

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

CHESTNUT SOUFFLE FROM TICINO



Chestnut Souffle from Ticino image

I am posting this for the ZWT 2006. I have not made this recipe and it is compliments of fooddownunder.com.

Provided by Creation In Hope

Categories     Dessert

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones).
  • Cook with the milk for 20 minutes on a very low heat and then make a puree.
  • Mix together with the softened butter, sugar, vanilla sugar and the grappa.
  • (brandy, if you don't have grappa).
  • Add the egg yolks one by one, mixing well.
  • Leave to cool then fold in the beaten egg whites.
  • Put the mixture into a buttered and sugared souffle dish and bake at 180-190 oC for about 40 minutes.
  • Dust with icing sugar and serve immediately, with a little whipped cream, if desired.

Nutrition Facts : Calories 272.3, Fat 15.9, SaturatedFat 9.2, Cholesterol 178.6, Sodium 167.7, Carbohydrate 25.3, Sugar 21.5, Protein 7.9

More about "chestnut souffle from ticino recipes"

CHESTNUT SOUFFLE FROM TICINO | RECIPELION.COM
2018-06-14 Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones). Cook with the milk for 20 minutes on a …
From recipelion.com
Category Pudding
Estimated Reading Time 40 secs


CHESTNUT SOUFFLE RECIPE | COOKTHISMEAL.COM
In a separate bowl, beat together the chestnut puree, sugar, milk, and brandy. Add egg yolks and mix until smooth. 4. In a large bowl, beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture. 5. Pour into an ungreased 1 1/2 quart souffle dish. Bake for 35 to 40 minutes. Top with whipped cream and serve.
From cookthismeal.com


GUSTO WORLDWIDE MEDIA - CHESTNUT SOUFFLé
Ingredients 1&1/2 cups chestnut puree, room temperature 8 egg yolks, room temperature 8 egg whites, room temperature 1/3 cup sugar 2 tbsp icing sugar Directions Brush the inside of a large soufflé ramekin with melted butter and coat with the regular sugar. Transfer the ramekin to the fridge to set for at least an hour […]
From gustoworldwidemedia.com


CHESTNUT SOUFFLé WITH CHOCOLATE & ARMAGNAC SAUCE - NOURISH BY …
Whisk together the remaining 100ml milk, the plain flour and cornflour until smooth. Whisk this milk mixture into the custard in the saucepan and place over a medium heat for around 3 minutes, until thickened. Whisk in the chestnut paste, the remaining Armagnac, vanilla and nutmeg. Preheat the oven to 200°C.
From nourishbyjaneclarke.com


GUSTO TV - CHESTNUT SOUFFLé
Ingredients 1&1/2 cups chestnut puree, room temperature 8 egg yolks, room temperature 8 egg whites, room temperature 1/3 cup sugar 2 tbsp icing sugar Directions Brush the inside of a large soufflé ramekin with melted butter and coat with the regular sugar. Transfer the ramekin to the fridge to set for at least an hour […]
From gustotv.com


CHESTNUT SOUFFLE | RECIPE | RECIPES, FOOD PROCESSOR RECIPES, …
Apr 24, 2018 - Unsweetened chestnut puree is folded into a brandy-flavored custard and baked into an airy souffle for an elegant dessert. Top with unsweetened whipped cream. Top with unsweetened whipped cream.
From pinterest.com


EPICURUS.COM RECIPES | CHESTNUT SOUFFLE FROM TICINO
Chestnut Souffle from Ticino. By Master Chef on February 11th, 2009 · In Desserts. Tweet
From epicurus.com


CHESTNUT SOUFFLE FROM TICINO RECIPE
Ingredients for Chestnut Souffle From Ticino Recipe. 250 g Dried chestnuts 3 dl Milk 85 g Sugar 10 g Vanilla sugar 50 g Butter 1/2 dl Grappa 3 Egg yolks 4 Egg whites, stiffly beaten Sugar and butter for the — souffle dish. Chestnut Souffle From Ticino Preparation. Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have …
From free-recipes.co.uk


CHESTNUT SOUFFLE FROM TICINO | HEALTHY FREE RECIPE, COOKING, FOOD
Recipe free - Chestnut souffle from ticino. Thousands of Chestnut souffle from ticino recipes. Discover how to cook the healthy recipe. All food recipes online for free. Easy, quick, and free recipes. Cooking tips and food.
From recipe-free.com


CHESTNUT SOUFFLE FROM TICINO RECIPE - COOKING INDEX
Recipe Instructions. Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones). Cook with the milk for 20 minutes on a very low heat and then make a puree. Mix together with the softened butter, sugar, vanilla sugar and the grappa (brandy, if you don't have grappa ...
From cookingindex.com


CHESTNUT SOUFFLE FROM TICINO RECIPES - ALL RECIPES IT IT
250 g Dried chestnuts . 3 dl Milk . 85 g Sugar . 10 g Vanilla sugar . 50 g Butter . 1/2 dl Grappa . 3 Egg yolks . 4 Egg whites, stiffly beaten . Sugar and butter for the -- souffle dish Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones). Cook with the milk for ...
From recipesit.com


ASTRAY RECIPES: CHESTNUT SOUFFLE FROM TICINO
Add the egg yolks one by one, mixing well. Leave to cool then fold in the beaten egg whites. Put the mixture into a buttered and sugared souffle dish and bake at 180-190 oC for about 40 minutes. Dust with icing sugar and serve immediately, with a little whipped cream, if desired. Similar recipes. Busecca ticinese (tripe soup with garlic bread ...
From astray.com


CHESTNUT SOUFFLE FROM TICINO - BIGOVEN.COM
Chestnut Souffle From Ticino recipe: Try this Chestnut Souffle From Ticino recipe, or contribute your own. Add your review, photo or comments for Chestnut Souffle From Ticino. American Desserts Desserts - Other
From bigoven.com


FREE SWEDISH RECIPES
Free Recipe Fruktsoppa (Old-Fashioned Fruit Soup) Recipe Type: Free Swedish Recipes Recipe Preparation: boil Cooking Temperature: Recipe Serves: 6 Ingredients for Fruktsoppa (Old-Fashioned Fruit Soup) Recipe 3/4 c Dried apricots3/4 c Dried prunes6 c Cold water1 Cinnamon stick2 sl Lemon; 1/4 thick3 tb Quick-cooking tapioca1 c Sugar2 tb Raisins1 tb Dried …
From free-recipes.co.uk


ASTRAY RECIPES: CHESTNUT SOUFFLES
-- Portland Lisa Butter six 1¼-cup individual souffle dishes; coat with sugar and place in large shallow baking pan. Set aside. Set aside. In large saucepan, melt butter over medium heat; stir in flour until smooth.
From astray.com


WORLD BEST EUROPEAN COOKING RECIPES : CHESTNUT SOUFFLE FROM …
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. at
From worldbesteuropeanrecipes.blogspot.com


RECIPE: CHESTNUT SOUFFLE FROM TICINO
Put the mixture into a buttered and sugared souffle dish and bake at 180-190 oC for about 40 minutes. Dust with icing sugar and serve immediately, with a little whipped cream, if desired. Dust with icing sugar and serve immediately, with a little whipped cream, if desired.
From mealsteps.com


RECIPES > DESSERTS > HOW TO MAKE CHESTNUT SOUFFLE FROM TICINO
250 g Dried chestnuts 3 dl Milk 85 g Sugar 10 g Vanilla sugar 50 g Butter 1/2 dl Grappa 3 Egg yolks 4 Egg whites, stiffly beaten Sugar and butter for the -- souffle dish Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones). Cook with the milk for 20 minutes on a ...
From mobirecipe.com


CHESTNUT SOUFFLé RECIPE | MYRECIPES
Beat egg yolks until thick and lemon colored. Add 1/2 cup sugar, butter, 1 tablespoon rum, vanilla, and salt; beat well. Stir in chestnuts. Step 3 Beat egg whites (at room temperature) until soft peaks form. Fold into chestnut mixture. Spoon into prepared soufflé dish.
From myrecipes.com


RECIPES FROM TICINO | TICINO.CH
Contact for partners. Via C. Ghiringhelli 7 C.P. 1441 6501 Bellinzona. Tel. +41 91 825 70 56
From ticino.ch


CHESTNUT SOUFFLE - MEDITERRANEAN RECIPES
You can never have too many main course recipes, so give Chestnut Souffle a try. This recipe serves 2. One portion of this dish contains about 13g of protein, 39g of fat, and a total of 623 calories. If you have cream cheese, sugar, vanilla, and a few other ingredients on hand, you can make it. To use up the sour cream you could follow this ...
From fooddiez.com


GUSTO TV - CHESTNUT SOUFFLé
In a separate bowl, whisk the egg whites until soft peaks begin to form. Gently fold the egg whites into the chestnut puree mixture. Carefully pour the mixture into the cold ramekin. Run a spatula around the rim of the ramekin and smooth down the top. Bake in a 425F oven for about 30-40 minutes, or until the soufflé has nicely risen and set.
From gustotv.com


CHESTNUT SOUFFLE – RECIPES NETWORK
2017-04-10 Preheat oven to 375 degrees F. Butter 8 to 10 (4-ounce) souffle dishes with a pastry brush and dust lightly with sugar. Bring 3/4 cup milk to a boil in a medium saucepan. Meanwhile, whisk 3 tablespoons sugar, flour, cornstarch, and 1/4 cup milk in a medium bowl to combine. Slowly whisk in the hot milk, and return mixture to the saucepan. Bring to a boil and …
From recipenet.org


CHESTNUT SOUFFLE RECIPES | ONAIRME.COM
2022-01-23 Superb Chestnut Souffle Fish likes sweets. The finale of fish tables is made with dessert. Beluga Fish Gourmand breaks the taboo on halva, which our style
From onairme.com


RECIPES BY INGREDIENT: CHESTNUTS - RECIPELAND.COM
From Chestnut Apple Soup to Chestnut Souffle From Ticino. Don't miss another issue ... Chestnuts Recipes by ingredients. 67 recipes. Chestnut Apple Soup (31) 24 days ago. 125 A delicious and light soup that we make all the time. It can be served warm, at room temperature or chilled. So it's perfect all year round. If you like chunkier soup, just simp... Chestnut, apple, …
From recipeland.com


CHESTNUT SOUFFLE - CHEZ MADELAINE COOKING SCHOOL
2010-03-01 Dissolve the arrowroot in the rum. Stir in the crème fraÎche and the chestnut purée. Heat this mixture until it thickens, bringing it just to the boiling. Transfer to a bowl to cool.. Whisk the egg white with a pinch of salt and 1 tablespoon sugar to firm peaks. Briefly beat in remaining sugar. Fold the whites into the base in three ...
From chezm.com


15+ CHESTNUT RECIPES, FROM STUFFING TO SOUFFLé | ALLRECIPES
2021-10-11 This classic chestnut soup calls for simple ingredients like chicken broth and cream, really letting the chestnuts shine. The chestnuts are cooked and then pureed into a velvety soup that tastes ultra-luxurious. You can use precooked chestnuts to cut way down on the prep and cook time; if using precooked, simply simmer for 10 minutes.
From allrecipes.com


CHESTNUT SOUFFLé - RECIPE
Peel and boil chestnuts in boiling water with a pinch of salt. Drain, remove the skin and the inner skin and pass through a knitting mill by dropping the past in a saucepan. Pour in the broth, add salt, add the butter and place over heat stirring until you get a rather dry puree. Let cool. Whip the egg whites until foamy, and blend the mixture.
From cooking-better.com


CHESTNUT SOUFFLÉ - COOKING WITH CARLOTTA
2018-12-03 5 oz. (150 g.) chestnuts; 3 tablespoons (25 g.) icing sugar; ¼ tablespoon vanilla; 2 medium egg yolks; A dash of marine salt; ¾ cup medium egg whites (about 3 + ½ eggs – 140 g.), room temperature; White sugar for ramekins; Unsalted butter (for ramekins) Special Equipment. 4 (6-ounce) ramekins
From cookingwithcarlotta.com


TICINO CHESTNUT CAKE - RECIPES | FOOBY.CH
Stir in the chestnut puree, butter and nuts and beat the egg whites with the salt until stiff. Stir in 1/3 of the egg whites and carefully fold in the remaining mixture using a rubber spatula. Transfer the cake mixture to the prepared tin.
From fooby.ch


CHESTNUT SOUFFLE - BIGOVEN.COM
In a small mixer bowl beat the puree, sugar, milk, and brandy till smooth. Beat in egg yolks till well combined. Wash beaters thoroughly. In a large mixer bowl beat egg whites till stiff peaks form. Fold the beaten whites into the chestnut mixture. Turn into …
From bigoven.com


RECIPE: CHESTNUT SOUFFLES
-- Portland Lisa Butter six 1 1/4-cup individual souffle dishes; coat with sugar and place in large shallow baking pan. Set aside. In large saucepan, melt butter over medium heat; stir in flour until smooth. Gradually blend in milk. Stirring constantly, gradually bring to a boil; reduce heat and simmer 5 minutes. Remove from heat; whisk in chestnut puree until smooth.* Preheat oven to …
From mealsteps.com


Related Search