Chestnut Souffle

Ingredients

• 150 g large chestnuts (marroni)
• 90 g sugar
• 40 g butter
• 5 count eggs
• 2 dl milk
• 2 tbsp Maraschino liqueur
• vanilla

Instructions

1. Boil the chestnuts 5 minutes, shell and skin them, then cook in the milk and sieve.
2. Season the puree with sugar, melted butter, Maraschino and vanilla.
3. Add the yolks then the whipped whites.
4. Pour onto a buttered flameproof platter, bake in a country oven, dust with confectioners' sugar. Serves five.