| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Desserts, Thanksgivin | 6 | Servings | |
INGREDIENTS
| 2 | tb | Unsalted butter |
| 2 | tb | Flour |
| 1 | c | Milk |
| 8 | oz | Sweetened chestnut puree |
| 4 | lg | Eggs; separated |
| 2 | tb | Sugar |
| Confectioner's sugar |
INSTRUCTIONS
I formatted these recipes from the Holiday 1997 edition of "Colonial Homes" magazine. -- Portland Lisa Butter six 1 1/4-cup individual souffle dishes; coat with sugar and place in large shallow baking pan. Set aside. In large saucepan, melt butter over medium heat; stir in flour until smooth. Gradually blend in milk. Stirring constantly, gradually bring to a boil; reduce heat and simmer 5 minutes. Remove from heat; whisk in chestnut puree until smooth.* Preheat oven to 400 degrees. Whisk egg yolks into warm chestnut mixture. In large mixing bowl with mixer at medium speed, beat egg whites until soft peaks form; gradually add sugar and continue beating 30 seconds longer. Fold one-fourth of the egg whites into the chestnut mixture to lighten mixture. Fold in remaining egg whites. Spoon mixture into souffle dishes. Bake 10 - 15 minutes or until tops are well puffed. Sprinkle with confectioners sugar and serve immediately. NOTES : * At this point you may allow chestnut mixture to stand until ready to serve. Press plastic wrap directly to surface and let stand at room temperature. Reheat chestnut mixture gently over low heat before completing souffles. Recipe by: Bailiwick Inn Posted to MC-Recipe Digest V1 #926 by LBotsko@aol.com on Nov 27, 1997
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