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June 2018

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Chestnut Souffle From Ticino Recipe

Chestnut Souffle From Ticino recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chestnut Souffle From Ticino recipe  PDF


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 very low heat and then make a puree. Mi 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, mi ing well. Leave to cool then fold in the beaten egg whites. Put the mi ture 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.

Chestnut Souffle From Ticino recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
817 people have voted
Last Reviewed on 2018-06-25



Monday, Jun 25 2018 Download & Print Chestnut Souffle From Ticino recipe  PDF   Desserts recipes RSS   New

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