Chestnut soufflé
Serve with unsweetened whipped cream, a great combination.
Ingredients
- 75 g butter, soft
- some extra soft butter to grease ramekins
- 170 g chestnut puree
- 4 egg yolks
- 2 tbsp Kirsch (eau de vie; a great flavour enhancer)
- 4 egg whites
- 2 tbsp caster sugar
- 200 ml cream, whipped (to serve)
Method
- Preheat oven to 200 °C. Grease 6 ramekins with butter, set aside. In a bowl whisk butter until creamy, add chestnut puree and egg yolks, keep whisking until well mixed, add Kirsch and mix again. In another, clean bowl whisk egg whites, add sugar and keep whisking until the egg white is firmed and shiny. Fold egg whites into chestnut mixture until well mixed. Distribute mixture into prepared ramekins (only fill each ramekin about 2/3) and place ramekins in a roasting tin (or similar). Add hot water to the roasting tin, about ½ way up the height of the ramekins. Bake for 35 minutes. Serve hot or lukewarm (do not try to turn out, these little soufflés are quite delicate) with a generous dollop of whipped cream. Also tastes good cold but soufflés will be more compact once cooled.