| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 4 | Egg yolks | |
| 1 | c | Unsweetened chestnut puree |
| 1/3 | c | Sugar |
| 3 | tb | Milk |
| 1 | tb | Brandy |
| 4 | Egg whites | |
| Unsweetened whipped cream |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) Date: Mon, 2 Aug 93 2:36:51 CDT In a small mixer bowl beat egg yolks till thick and lemon colored, about 5 minutes; set aside. In a small mixer bowl beat the puree, sugar, milk, and brandy till smooth. Beat in egg yolks till well combined. Wash beaters thoroughly. In a large mixer bowl beat egg whites till stiff peaks form. Fold the beaten whites into the chestnut mixture. Turn into an ungreased 1 1/2 quart souffle dish. Bake in a 350F oven for 35 to 40 minutes. Serve immediately. Top with unsweetened whipped cream. Makes 4 servings. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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