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Chestnut souffle
1 serving
peel chestnuts, pour boiling water, peel off. then cut into thin wedges, pour with hot water and cook until softened under a closed lid, then wipe the hot chestnuts through a sieve. rub egg yolks with sugar and butter (lemon zest can be added), combine with chestnut puree and whipped proteins. bake. sprinkle with icing sugar, serve with milk or cream
peel chestnuts, pour boiling water, peel off. then cut into thin wedges, pour with hot water and cook until softened under a closed lid, then wipe the hot chestnuts through a sieve. rub egg yolks with sugar and butter (lemon zest can be added), combine with chestnut puree and whipped proteins. bake. sprinkle with icing sugar, serve with milk or cream
eggs - 14 pcs., sugar - 140 g, chestnut - 200 g, butter - 40 g, sugar powder - 30 g, milk - 600 g, or cream - 600 g
