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Chestnut Souffle Recipe
|Unsweetened chestnut puree||1 1⁄4 Can (12.5 oz) (Or 1 Large Can)|
|Castor sugar||5 1⁄2 Ounce|
Serving size: Complete recipe
Calories 2628 Calories from Fat 1502
% Daily Value*
Total Fat 170 g261.7%
Saturated Fat 98.8 g494.2%
Trans Fat 0 g
Cholesterol 1846.4 mg
Sodium 365.6 mg15.2%
Total Carbohydrates 233 g77.7%
Dietary Fiber 11.8 g47.3%
Sugars 158.6 g
Protein 51 g102.5%
Vitamin A 119.6% Vitamin C
Calcium 20.8% Iron 19.2%
*Based on a 2000 Calorie diet
Rub chestnut puree through sieve, place in saucepan with butter and sugar.
Stir constantly over low heat until butter is melted and sugar dissolved; add vanilla.
Remove from heat, cool slightly.
Beat egg-yolks until thick and creamy, gradually add chestnut mixture, beating constantly.
Beat egg-whites until soft peaks form.
Lightly fold half the egg-whites into chestnut mixture, then remaining egg-whites.
Pour mixture carefully into prepared dish, sprinkle top lightly with extra castor sugar.
Bake in moderate oven, Mark 4, 350°F. 50 to 60 minutes.