Summary

Ingredients

• 1 tablespoon olive oil
• 1 onion (s)
• 1 sprig rosemary
• 250 g chestnut (s), cooked
• 100 g butter
• 3 egg (s)
• 2 tablespoon cheese (Gruyere), grated
• 1 lemon (s), zest grated
• salt
• pepper

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Instructions

1. Finely chop the onion and rosemary needles. Finely puree the chestnuts in the moulinette. Briefly sauté the onion and rosemary in olive oil, add the chestnut puree and mix. Separate the eggs, beat the yolks with butter until airy. Stir in the chestnut mixture and cheese. Season with salt, pepper and lemon zest.
2. Beat the egg white until stiff, mix with the chestnut mixture and fill in buttered soufflé molds. Place the molds in the baking dish. Fill this 2/3 height of the soufflé dish with water. Bake in the preheated oven to 180 degrees for about 45 minutes.
3. A cream sauce with fresh mushrooms goes very well with it.