Courtesy of Michael Ryan from Range restaurant, Myrtleford, Victoria.
Makes about 5 timbales
400g peeled chestnuts
1 bay leaf
1 small onion, diced
30g butter, melted
1/2 cup cream
2 cloves garlic
2 eggs, separated
30g grated parmesan
zest of 1 lemon
salt and pepper
- Place the chestnuts into a saucepan with the bay leaf, onion and garlic clove and just cover with water. Bring to the boil and simmer until soft. Drain and discard the bayleaf.
- Place the cooked chestnuts into a food processor and puree. Add the ricotta, egg yolks, parmesan, lemon zest and melted butter. Puree until smooth and then add the cream and seasoning.
- Whip the egg whites to soft peak and fold into the chestnut mixture. Place into oiled timbale moulds and cook in a bain marie at 170C for about 40 minutes or until the custard sets.
- When the custards have cooled a little turn them out of their moulds.
Place sformato onto a piece of baking paper, cover with cream and place in an oven at 190C. Cook until the sformato have coloured and puffed up a little.
The sformato can be used as a entree or served with grilled meats, mushrooms and a parmesan sauce.