Chestnut Souffle

From: (Stephanie da Silva)

Date: Mon, 2 Aug 93 2:36:51 CDT

4 egg yolks
1 cup unsweetened chestnut puree
1/3 cup sugar
3 tablespoon milk
1 tablespoon brandy
4 egg whites
unsweetened whipped cream

In a small mixer bowl beat egg yolks till thick and lemon colored, about
5 minutes; set aside.  In a small mixer bowl beat the puree, sugar, milk,
and brandy till smooth.  Beat in egg yolks till well combined.  Wash beaters
thoroughly.  In a large mixer bowl beat egg whites till stiff peaks form.  
Fold the beaten whites into the chestnut mixture.  Turn into an ungreased
1 1/2 quart souffle dish.  Bake in a 350F oven for 35 to 40 minutes.  Serve
immediately.  Top with unsweetened whipped cream.  Makes 4 servings.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.