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    You are in: Home / Australian / Chestnut Souffle from Ticino Recipe
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    Chestnut Souffle from Ticino

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Creation in Hope's Note:

    I am posting this for the ZWT 2006. I have not made this recipe and it is compliments of fooddownunder.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones).
    2. 2
      Cook with the milk for 20 minutes on a very low heat and then make a puree.
    3. 3
      Mix together with the softened butter, sugar, vanilla sugar and the grappa.
    4. 4
      (brandy, if you don't have grappa).
    5. 5
      Add the egg yolks one by one, mixing well.
    6. 6
      Leave to cool then fold in the beaten egg whites.
    7. 7
      Put the mixture into a buttered and sugared souffle dish and bake at 180-190 oC for about 40 minutes.
    8. 8
      Dust with icing sugar and serve immediately, with a little whipped cream, if desired.

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    Ratings & Reviews:

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    Nutritional Facts for Chestnut Souffle from Ticino

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 272.2
     
    Calories from Fat 142
    52%
    Total Fat 15.8 g
    24%
    Saturated Fat 9.1 g
    45%
    Cholesterol 178.5 mg
    59%
    Sodium 167.7 mg
    6%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 0.0 g
    0%
    Sugars 21.5 g
    86%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    dried chestnuts

    vanilla sugar

    grappa

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