Chestnut Souffle
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g large chestnuts (marroni)
- g sugar
- g butter
- count eggs
- dl milk
- tbsp Maraschino liqueur
- vanilla
Instructions
- Boil the chestnuts 5 minutes, shell and skin them, then cook in the milk and sieve.
- Season the puree with sugar, melted butter, Maraschino and vanilla.
- Add the yolks then the whipped whites.
- Pour onto a buttered flameproof platter, bake in a country oven, dust with confectioners' sugar. Serves five.