Stavischeck’s Frozen Chestnut Pudding

• 3 each egg whites
• 1/4 cup sugar
• 1 3/4 cups milk, scalded
• 1 1/2 cups chestnuts, cooked and ground
• 2 tablespoons kirsch
• 1/4 cup heavy cream, whipped

In the top part of a double boiler, beat the egg whites until stiff, adding the sugar gradually. Add the milk and cook, stirring over simmering water for seven minutes. Add the chestnuts and the liquor and cool. Freeze until almost firm. Whip to break up lumps and fold in the whipped cream. Freeze again until firm. Serve with chestnut garnish and mint.

Chef Tom Stavischeck
Kellogg Hotel & Conference Center
Michigan State University
East Lansing, MI 48824