Autumn soufflé
Instructions
Soak chestnuts for 1 night.
Cover with milk, add a little fennel, a pinch of salt and cook until will be disposed.
Cook apples for 20 minutes with 3 tablespoons sugar.
Pass apples and chestnuts and cook for 10 minutes with 60 g of melted butter, honey, maraschino and vanillin.
Out of the fire incorporate the egg yolks, raisins and egg whites until foamy.
Pour into buttered pan and bake in a Bain-Marie in the oven at 180 degrees for 40 minutes.
