Courtesy of Anne Van Gemert, chestnut grower, Taradale, Vic.
3 tbs Canola margarine
4 tbs plain flour
300 ml skim milk
3 egg yolks
4 egg whites
1/2 cup grated, low-fat cheese
250g chestnut puree (see below)
Good pinch of mace or nutmeg
Seasoning to taste
Pinch of cream of tartar and salt
1 tbspn chopped chives or parsley
- To puree chestnuts: place in a pan of cold water, bring to boil, cover and simmer 20 minutes. Peel, and puree in a food processor
- Melt margarine and flour to make a roux. Gradually stir in skim milk to make a smooth, thick sauce
- Remove pan from heat and whisk in egg yolks one at a time until all are used
- Stir in cheese, chestnut puree, chives, mace and season to taste.
- Add cream of tartar and salt to egg whites and beat until stiff but not dry. Stir in a tablespoon of this mixture into the sauce carefully and continue until all has been used.
- Spoon into prepared 1.5 L souffle dish.
- Bake in a moderate (180C) oven for about 40-45 mins. or until done.
- Serve immediately with a tossed salad. For extra flavour top with some freshly grated Parmesan cheese.