Chestnut Souffle - cooking recipe

Ingredients

4 egg yolks
1 cup unsweetened chestnut puree
1/3 cup sugar
3 tablespoons milk
1 tablespoon brandy
4 egg whites
unsweetened whipped cream (optional)

Preparation

In a small mixing bowl beat egg yolks until thick and lemon colored, about 5 minutes. Set aside.
In a small mixing bowl beat the puree, sugar, milk and brandy until smooth. Beat in egg yolks until well combined. Wash beaters thoroughly.
In a large mixing bowl beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture. Turn into an ungreased 1 1/2 quart souffle dish.
Bake in a 350F oven for 35 to 40 minutes. Serve immediately, topped with unsweetened whipped cream if desired.