---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHESTNUT SOUFFLE FROM TICINO
  Categories: Swiss, Desserts
       Yield: 4 servings
  
     250 g  Dried chestnuts
       3 dl Milk
      85 g  Sugar
      10 g  Vanilla sugar
      50 g  Butter
     1/2 dl Grappa
       3    Egg yolks
       4    Egg whites, stiffly beaten
            Sugar and butter for the
            -- souffle dish
  
   Soak the chestnuts for 12 hours in cold water and
   drain (dried chestnuts are used because they have a
   stronger flavour than fresh ones). Cook with the milk
   for 20 minutes on a very low heat and then make a
   puree. Mix together with the softened butter, sugar,
   vanilla sugar and the grappa (brandy, if you don't
   have grappa). Add the egg yolks one by one, mixing
   well. Leave to cool then fold in the beaten egg
   whites. Put the mixture into a buttered and sugared
   souffle dish and bake at 180-190 oC for about 40
   minutes. Dust with icing sugar and serve immediately,
   with a little whipped cream, if desired.
  
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