Episode 33: Chestnut soufflé

Chestnut soufflé

1&1/2 cups chestnut puree, room temperature
8 egg yolks, room temperature
8 egg whites, room temperature
1/3 cup sugar
2 tbsp icing sugar

Brush the inside of a large soufflé ramekin with melted butter and coat with the regular sugar. Transfer the ramekin to the fridge to set for at least an hour.

Add the chestnut puree to a large mixing bowl

Whisk in the 8 egg yolks

In a separate bowl, whisk the egg whites until soft peaks begin to form. Gently fold the egg whites into the chestnut puree mixture.

Carefully pour the mixture into the cold ramekin. Run a spatula around the rim of the ramekin and smooth down the top.

Bake in a 425F oven for about 30-40 minutes, or until the soufflé has nicely risen and set.

Dust with icing sugar and serve at once

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