Text read by Mary Peters



Finely chop the onion and rosemary needles. Finely purée the chestnuts. Briefly sauté the onion and rosemary in olive oil, add the chestnut purée and mix. Separate the eggs, beat the egg yolks with butter until fluffy. Stir in the chestnut mixture and the cheese. Season with salt, pepper and add the lemon zest.

Beat the egg whites until stiff, mix with the chestnut mixture and pour into buttered soufflé moulds. Place the moulds in a baking dish. Fill with water to 2/3 of the height of the soufflé dish. Bake in the preheated oven at 180 degrees for about 45 minutes.

A cream sauce with fresh mushrooms goes very well with this.

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