Ingredients
3
tablespoons butter or margarine
1/4
cup Gold Medal™ all-purpose flour
1 1/4
cups milk
3
eggs, separated
1
cup chestnut puree
1/2
cup freshly grated Parmesan cheese
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
Fresh thyme sprig, if desired
Preparation
Heat oven to 350°F. In 2-quart saucepan, melt butter over medium heat. Gradually stir in flour with whisk; cook 2 minutes or until smooth and lightly browned. Gradually stir in milk; heat to boiling, stirring constantly until thickened.
In small bowl, beat egg yolks. Slowly stir one-fourth of the hot milk mixture into yolks. Pour mixture back into saucepan; cook and stir 1 minute. Remove from heat; stir in chestnut puree, cheese, salt and pepper. Pour mixture into food processor. Cover; process 30 seconds or until smooth.
In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold stiffly beaten egg whites into chestnut mixture. Spoon into ungreased 1 1/2-quart soufflé dish.
Bake 45 to 50 minutes or until done. Garnish with fresh thyme sprig.
