250 g Dried chestnuts
3 dl Milk
85 g Sugar
10 g Vanilla sugar
50 g Butter
1/2 dl Grappa
3 Egg yolks
4 Egg whites, stiffly beaten
Sugar and butter for the
-- souffle dish
Soak the chestnuts for 12 hours in cold water and
drain (dried chestnuts are used because they have a
stronger flavour than fresh ones). Cook with the milk
for 20 minutes on a very low heat and then make a
puree. Mix together with the softened butter, sugar,
vanilla sugar and the grappa (brandy, if you don't
have grappa). Add the egg yolks one by one, mixing
well. Leave to cool then fold in the beaten egg
whites. Put the mixture into a buttered and sugared
souffle dish and bake at 180-190°C for about 40
minutes. Dust with icing sugar and serve immediately,
with a little whipped cream, if desired.
