Château rieussec
Accompanied by Chestnut soufflé
Created by the Chef at Lafite
Ingredients
- 1 dl milk
- 40g sugar + 20g
- 1 pinch of salt
- 25g corn flour
- 4 egg yolks
- 10g butter
- 5 egg whites
- Small pieces of candied chestnuts
- 4 tablespoons chestnut purée
For 4 persons Preparation time: 25 minutes | Cooking time: 20 minutes
Recipe:
Butter the individual soufflé dishes (diameter of 10cm) with a pastry brush and dust with sugar, which will stick to the butter.
Boil the milk with 40g of sugar and a pinch of salt.
Mix the corn flour with a little cold milk, then add the sugared milk and cook for 2 to 3 minutes.
Remove from heat and add the 4 egg yolks, 4 tablespoons of chestnut purée, 10g of butter and the small pieces of candied chestnuts. Remove from heat and add the 4 egg yolks, 4 tablespoons of chestnut purée, 10g of butter and the small pieces of candied chestnuts.
Stiffly beat the egg whites, add 20g of sugar, and then carefully blend them into the chestnut purée mixture.
Bake in a pre-heated oven at 200° for 20 minutes.
Sprinkle with icing sugar.
Tips from the Chef
Make sure the soufflé dishes are “lined” (buttered) properly.
Serve with a twenty year old Château Rieussec
