Chestnut Souffle From Ticino

250 g Dried chestnuts

3 dl Milk

85 g Sugar

10 g Vanilla sugar

50 g Butter

1/2 dl Grappa

3 Egg yolks

4 Egg whites, stiffly beaten

Sugar and butter for the -- souffle dish 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 don`t 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.