Chestnut Soufflé

Looking for a wonderful French dessert? Then check out this cake that’s made with chestnuts.

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Prep Time 25 min
Total Time 1 hr 15 min
Servings 8

Ingredients

3: tablespoons butter or margarine

1/4: cup Gold Medal® all-purpose flour

1 1/4: cups milk

3: eggs, separated

1: cup chestnut puree

1/2: cup freshly grated Parmesan cheese

1/2: teaspoon salt

1/4: teaspoon freshly ground pepper

: Fresh thyme sprig, if desired

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Directions

1 Heat oven to 350°F. In 2-quart saucepan, melt butter over medium heat. Gradually stir in flour with whisk; cook 2 minutes or until smooth and lightly browned. Gradually stir in milk; heat to boiling, stirring constantly until thickened.
2 In small bowl, beat egg yolks. Slowly stir one-fourth of the hot milk mixture into yolks. Pour mixture back into saucepan; cook and stir 1 minute. Remove from heat; stir in chestnut puree, cheese, salt and pepper. Pour mixture into food processor. Cover; process 30 seconds or until smooth.
3 In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold stiffly beaten egg whites into chestnut mixture. Spoon into ungreased 1 1/2-quart soufflé dish.
4 Bake 45 to 50 minutes or until done. Garnish with fresh thyme sprig.

EXPERT TIPS

Expert Tips

To make your own chestnut puree, puree 1 1/2 cups roasted chestnuts and 3 tablespoons water in food processor, using quick on-and-off motions, until smooth.

Got questions? Our experts have the answers. Ask Betty now.