18 Jun 2009
|Chestnuts||1 Pound, shelled and blanched|
|Eggs||6 , separated|
|Unsweetened grape juice||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Coriander seeds||1⁄4 Teaspoon, crushed|
Simmer chestnuts in milk until soft.
Blend with honey and oil.
Cool to lukewarm.
Add egg yolks, grape juice and seeds.
Fold in stiffly beaten egg whites.
Turn into oiled casserole.
Bake at 375Â° F. for 40 minutes.
Chestnut Souffle Recipe