Recipe: Chestnut Soufflé with Chocolate Granita



•1/2 litre milk
• 30g flour
• 20g corn starch
• 6 eggs
• cognac
• 200g chestnuts
• 2 tbsp maple syrup
• vanilla
• dry raisins


• 150g cocoa powder
• 50g sugar
• 100g water


1. Soak raisins in Cognac, for at least one hour.
2. Add maple syrup to the chestnuts and caramelise in a pan.
3. Mix egg yolks with caster sugar in a bowl. Boil the milk with the scraped vanilla seeds and the pod. Add milk to the egg/sugar mixture, stirring constantly. Allow to cool. Mix in one raw egg. Add the chestnuts.
4. In a separate dry and clean bowl whisk the egg whites. Add 2 tablespoons of sugar and the raisins. Whisk until soft peaks are formed. In stages, add whisked mixture to the egg yolk mixture and fold together.
5. Butter and flour the ramekins and fill until a third full. Run your thumb around the edge of each ramekin and bake for 10 minutes, until cooked and golden in appearance.
6. For the granite mix the water and sugar in a pan and bring to the boil. Remove from the heat and add the cocoa. Place this liquid into a flat, shallow dish and freeze for around 40 minutes, until frozen. Every 10 minutes stir with a fork.

Thank you to Laurent Kehr, a professional gourmet chef, teaching French cookery with Flavours of France.

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