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Chestnut Souffle from Ticino

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2472.7416
Energy (kCal)118280.86
Carbohydrates (g)20963.5145
Total fats (g)2772.7448
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones). | 2. Cook with the milk for 20 minutes on a very low heat and then make a puree. | 3. Mix together with the softened butter, sugar, vanilla sugar and the grappa. | 4. (brandy, if you don't have grappa). | 5. Add the egg yolks one by one, mixing well. | 6. Leave to cool then fold in the beaten egg whites. | 7. Put the mixture into a buttered and sugared souffle dish and bake at 180-190 oC for about 40 minutes. | 8. Dust with icing sugar and serve immediately, with a little whipped cream, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chestnut 250 g dried 560.0 122.675 10.5 2.775
    milk 300 44652.0 3498.96 2305.8 2393.64
    sugar 85 68508.3 17135.66 0.0 0.0
    vanilla sugar 10 g 52.7 7.0 0.39 2.57
    butter 50 4275.0 196.425 133.575 360.0
    grappa 50 ml - - - -
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    egg white 4 beaten 68.64 0.9636 14.388 0.2244
    sugar 68508.3 17135.66 0.0 0.0
    butter 4275.0 196.425 133.575 360.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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