Frozen chestnut soufflé

Frozen chestnut soufflé

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Ingredients

Quantity Ingredient
185g icing sugar, sifted
6 egg yolks
500ml milk
500ml cream
440g tinned unsweetened chestnut puree
1 quantity Crème anglaise, to serve

Method

  1. Whisk sugar and egg yolks together in a heatproof bowl until very light and fluffy. Scald milk and gradually add to the egg yolk mixture in a steady stream, beating slowly. Place bowl over simmering water and cook custard until it is thickened. Strain, cool and chill for 1 hour, stirring occasionally.
  2. Whip cream until it holds soft peaks and fold it gently but thoroughly into chestnut purée. Combine the chestnut mixture with custard. Freeze, covered, for 24 hours. Soften a little before serving with well-chilled crème anglaise and crisp biscuits.
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