Title: Chestnut souffle from ticino
 Categories: Swiss, Desserts
      Yield: 4 Servings
 
    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.