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Old 12-20-2007, 11:18 AM   #1
Senior Cook
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Join Date: Dec 2007
Location: London
Posts: 145
Chestnut Soufflé

500g fresh chestnuts or canned unsweetned chestnuts
300ml double cream
1 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cloves
4 egg yolks
butter for greasing
6 egg whites
40 g walnuts
salt and pepper

Cook the chestnuts, after you have pierce them with a knife, put them in cold water and bring to the boil
Drain a few time and peel them while they are still hot
Work the chestnuts through a sieve, put them in a saucepan and add the cream ( can also do that in a food processor)
Heat the purée until very hot,then add the allspice, nutmeg and cloves, season with salt and pepper ( it should be highly seasoned )
Take the pan out of the heat and beat in the egg yolks,( this can be done up to 8 hours ahead and kept in the fridge)

Preheat the oven to 190C
Butter a gratin or shallow baking dish ( 3 litters)
Warm the chestnut mixture until it is hot to touch, but do not cook
Stiffly whip the egg whites, adding a pinch of salt to help them very stiff
Add about a quarter of the whites to the chestnuts mixture and stir very gently, until well combined
Add this to the remaining egg whites and fold the two together as lightly as possible
Spread this mixture in the prepared dish and cook for 15-20 minutes, until it is puffed up and brown, do not open the oven door during cooking!
Serve at once, this is delicious with turkey or chicken, and game


For me, a balanced meal is having a large piece of cake in each hand!!

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Old 02-17-2008, 12:53 PM   #2
Head Chef
Join Date: Jun 2007
Posts: 1,783
I Adore souffles!!!... and I can't wait to try this one. Thank you, Dodie.
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