Chestnut soufflé
Instructions
Peel and boil chestnuts in boiling water with a pinch of salt.
Drain, remove the skin and the inner skin and pass through a knitting mill by dropping the past in a saucepan.
Pour in the broth, add salt, add the butter and place over heat stirring until you get a rather dry puree.
Let cool.
Whip the egg whites until foamy, and blend the mixture.
Grease a baking dish and pour in the puree.
Passed in a preheated oven at 200 degrees for about 20 minutes, then at 180 degrees for 5 minutes.
Retired and served.
Ingredients and dosing for 4 persons
- 600 g of chestnuts
- 60 g of butter
- 2 egg whites
- 1 ladle of broth
- 1 pinch of coarse salt