For the chestnut soufflé, boil milk and chestnuts for twenty minutes and turn into puree.
Add grappa, butter, sugar and vanilla sugar. Allow the mixture to cool.
Gradually stir in egg yolks. Whip the egg whites to egg whites, fold in carefully and pour the mixture into a buttered and sugared baking dish.
Bake the chestnut soufflé at 190 degrees Celsius for 40-45 minutes.
Preparation Tip:
Serve the chestnut soufflé with whipped cream!
Related Recipes:
Chestnut PureeChestnut puree is an ideal accompaniment to game and wildfowl dishes such as leg of hare, saddle of venison or...
Corn Souffle with Noble Mushroom CheeseMelt the butter in a saucepan. Sprinkle in the flour and sauté, stirring, until golden. Slowly add the...
Millet Soufflé CakeA simple but delicious cake recipe: (*) if you don’t like brown sugar, you can also use table sugar...
Plum Whipped Cream Mousse CakeFor the Sacher base, melt the cooking chocolate. Beat the butter with the sugar until light and creamy and add...
Chestnut Pancake FillingFor the chestnut pancake filling, boil the already cooked chestnuts (in my case cooked and frozen) with milk...
Poppy Seed Nut Slice with Spiced ApplesFor the poppy seed nut slice with spiced apples, first preheat oven to 170 °C and line a baking tray (40 x 30...
Semolina Casserole with Apple and Pear Compote After Alfons SchuhbeSemolina casserole: Boil the milk and pour in the semolina while stirring with a wooden spoon. Add salt...
Strawberry Cake with Custard CreamFor the strawberry cake with custard cream, butter a mold and dust with flour. Preheat the oven to 175 °C...
Salzburg Dumplings À La SacherFor the Salzburger Nockerl, bring the milk to the boil with the sliced vanilla pod and a little lemon juice...
Vermicelles ParfaitPrepare: Cut parchment paper into quarters. Roll up each quarter from the narrow side (approx. 5 cm ø), fix...