Chestnut Souffle

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“Fluffy goodness! This simple recipe calls for chestnut crush which can be create in a large amount line rations stores.”

4 egg yolks
1 cup chestnut pound
1/3 cup white baby
3 tablespoons milk
1 tablespoon brandy
4 egg whites
1 cup whipped cream

Preheat range to 350 degrees F (175 degrees C).
In a incorporation bowl, beat the egg yolks pending thick and lemon colored.
In a detached bowl, beat concurrently the chestnut puree, sugar, milk, and brandy. Add egg yolks and mix pending smooth.
In a portly bowl, beat egg whites pending stiff peaks form. Fold the beaten whites addicted to the chestnut mixture.
Pour addicted to an ungreased 1 1/2 quart souffle dish. Bake for 35 to 40 minutes. Top including whipped cream and serve.

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