| Chestnut Souffle | Desserts |
|
6 eggs
5 egg yolks 3/4 cup sugar 6 tbsp. rum 1 1/2 cups canned, sweetened chestnut puree 1/4 tsp. salt |
1/2 tsp. vanilla
1 1/2 cups whipping cream 3 tbsp. gelatin SAUCE 1 cup whipping cream 1/3 cup chocolate sauce |
Combine eggs,egg yolks and sugar in a large bowl. Beat with an electric beater until thick and pale.( about 10 minutes)
Soften gelatin in rum and dissolve over hot water or in the microwave.Beat gelatin and rum mixture quickly into beaten eggs. Transfer to a large container, if necessary.
Add chestnut puree, salt and vanilla and mix well. Fold stiffly beaten whipped cream into the souffle. Pour into serving bowl or into individual serving dishes.
Refrigerate overnight or at least 6 hours.
For the sauce, whip the cream and fold in the chocolate sauce just before serving. Serve in a bowl on the side or put the sauce on the souffle.
Serves 6 to 8.