Zane’s Chestnut Soufflé
- 4 egg yolks
- 1 cup unsweetened chestnut purée
- 1/4 pound bittersweet chocolate
- 1/3 cup sugar
- 3 tablespoons cream
- 1 tablespoon brandy
- 4 egg whites
- lightly sweetened whipped cream
In a small mixing bowl beat eggs yolks until thick and lemon
colored, about 5 minutes; set aside. In a double boiler, melt
chocolate; remove the heat, keeping it soft. In another small mixing
bowl beat the chestnut purée, milk, and brandy until smooth. Beat in
egg yolks until well combined. In a large mixer bowl beat egg whites
until stiff peaks form. Fold the beaten whites into the soufflé base
mixture. Turn into an un-greased 1 quart soufflé dish. Bake in a 350
degree F oven for 35–40 minutes. Serve immediately. Top with whipped
cream. Serves 4.
Chef Zane
The City Club
213 South Grand Ave.
Lansing, MI 48933–1805
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