- 4 egg yolks
- 1 cup chestnut puree
- 1/3 cup white sugar
- 3 tablespoons milk
- 1 tablespoon brandy
- 4 egg whites
- 1 cup whipped cream
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, beat the egg yolks until thick and lemon colored.
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In a separate bowl, beat together the chestnut puree, sugar, milk, and brandy. Add egg yolks and mix until smooth.
In a large bowl, beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture.
Pour into an ungreased 1 1/2 quart souffle dish. Bake for 35 to 40 minutes. Top with whipped cream and serve.