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Viennese Chestnut Soufflé | Fluffy & Autumnal
(0)
45 min
Under an hour
Gurkerl Küche
Ein herbstlicher Dessert-Traum aus der Wiener Mehlspeisküche: Zartes, luftig aufgeschlagenes Maronisoufflé, verfeinert mit einem Schuss Inländer Rum, Zimt und Vanille, im Backrohr goldbraun gebacken und mit Staubzucker serviert.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Grease four ramekins with a little soft unsalted butter and coat thinly with granulated sugar. Chill the ramekins until ready to use.
Place the precooked chestnuts, whole milk 3.5% fat, vanilla sugar, and ground cinnamon in a small saucepan and simmer gently for about 5 minutes. Then purée finely with an immersion blender until creamy. Stir in 20 g soft unsalted butter and 2 tbsp rum, then let cool slightly.
Preparing the soufflé batter
Carefully separate the free-range eggs (size M) into egg whites and yolks. Stir the yolks one by one into the lukewarm chestnut cream.
Chef's tip
For the perfect soufflé rise: Always butter the ramekins using vertical brush strokes from bottom to top. This allows the mixture to rise upward smoothly during baking.
A tart lingonberry or plum compote (Zwetschkenröster) and a dollop of whipped cream pair wonderfully with this.
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