707. Soufflet di Castagne

Chestnut Soufflé

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 150 grams (about 5-¼ ounces) of chestnuts, the largest available
  • 90 grams (about

Method

Boil the chestnuts in water for only five minutes because that is all it takes to be able to shell them and remove the inner skin. Then cook them in the milk and pass them through a sieve. Then add the sugar, melted butter, Maraschino, and vanilla. Stir in the eggs at the end, first the yolks and then the whites, beaten until good and stiff.

Grease an ovenproof bowl with butter, pour in