Chestnut Souffle From Ticino

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.