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 dont 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.
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 343 (66%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 1289.2mg||397 %|
|Sodium 139.8mg||5 %|
|Potassium 183.5mg||5 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 27.1g|
|Protein 17.8g||25 %|
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Calories per serving: 518
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