Chestnut souffle

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    Chestnut souffle

    Chestnut souffle


    4 people made this

    About this recipe: This easy recipe calls for chestnut puree which can be found in specialty shops and larger supermarkets.

    Serves: 4 

    • 4 egg yolks
    • 150g chestnut puree
    • 5 tablespoons caster sugar
    • 3 tablespoons milk
    • 1 tablespoon brandy
    • 4 egg whites
    • 60g whipped cream, to serve

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / gas 4.
    2. In a mixing bowl, beat the egg yolks until thick and lemon coloured.
    3. In a separate bowl, beat together the chestnut puree, sugar, milk and brandy. Add egg yolks and mix until smooth.
    4. In a large, clean bowl, beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture.
    5. Pour into an ungreased 1 1/2 litre souffle dish. Bake for 35 to 40 minutes. Top with whipped cream and serve.
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    Reviews in English (3)


    I baked this as a side dish of a game stew. We usually have chestnut puree for Christmas eve, but this is much better, because it is lighter. Next time, I might increase brandy to 1.5 - 2 Tbsp, though.  -  24 Dec 2005  (Review from Allrecipes US | Canada)


    Just cooked it and it turned great. Had it as a side dish with game and quince compote.  -  08 Jan 2011  (Review from Allrecipes US | Canada)


    A delicately-flavored souffle. I used a 5-ounce package of shelled chestnuts, pureed them in a food processor w yolks, milk, sugar, and one tablespoon of good liquor (rum). Folded the whites in the yolk mixture. Needed just over 40 minutes in my 350 oven, and still moist. Slightly sweet--but the sugar really brings out the chestnuts.  -  23 Jan 2016  (Review from Allrecipes US | Canada)

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