| 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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