Recipe - Chestnut Souffle From Ticino

250 g Dried chestnuts
3 dl Milk
85 g Sugar
10 g Vanilla sugar
50 g Butter
One half 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 180190 oC for about
40 minutes. Dust with icing sugar and serve immediately, with a little
whipped cream, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini