Iced Chestnut and Truffle Soufflés

Name: Iced Chestnut and Truffle Soufflés
Ingredients: 4 tablespoons truffle juice; 150 g (5 oz) unsweetened chestnut purée; 4 marrons glacés; A little whipped cream; 2 tablespoons port or rum; 200 ml (7 fl oz) double cream, semi-whipped; 1 small fresh (or canned) black truffle, roughly chopped (optional); 75 g (3 oz) marrons glacés, roughly chopped; 50 g (2 oz) caster sugar; 2 free range eggs, separated

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

2 free range eggs, separated
50 g (2 oz) caster sugar

Dessert
Vegetarian

Method

Chestnuts and truffles have a natural affinity and their wintry flavours work well together in hot dishes. Here, for a change, I have combined them in delicate iced soufflés. A simple chocolate sauce would go very well with them. Use a fresh truffle if possible but canned will do.

Take four 125 ml