Nutritional information for fresh chestnuts
Kelly's Chocolate and Chestnut Soufflé
Mix first 4 ingredients very well then add 1/3 cup of milk and mix again. Scald 1 1/2 cup of milk then scrape vanilla bean into the milk; add four mixture to scaled milk and cook on low heat until very thick; stir in whole butter and egg yolks. Let cool before using.
Prepare 4 soufflé dishes by brushing with softened butter and then add granulated sugar and swirl the dish to cover all sides. Whip egg whites on medium speed of mixer for 3 to 3 ½ minutes; lace soufflé base in a large stainless steel bowl; add a few tablespoons of whipped egg whites and garnish with chopped chestnuts. Bake in 375 degree F oven till egg whites are set and lightly golden.
Chef Tom Kelly