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Recipe of December 2006 and January 2007


Restaurant Reblaube

Peter Brunner, chef at the restaurant Kaiser’s Reblaube Goethe Stübli in Zurich,
has created this delicious dessert for you:













Chestnut soufflé with chocolate sauce

- 150g sugar
- 200ml water
- 240g chestnuts,
peeled and chopped

- 40g butter
- 2 egg yolks
- 2 egg whites
- butter for greasing






- 100g cooking chocolate
- 100ml milk
- 100ml cream
- 20g butter
- 25ml cognac
- 25ml williamine
(pear liqueur)

Cook everything together over a low heat for 10 minutes.
Allow to cool and then purée.



Beat the egg yolk and the butter together
with a fork until it is light and creamy.
Then stir the mixture into the chestnut purée.
Whip the egg white until stiff and fold it into the mixture.
Grease the moulds and pour the mixture in.
Cook in the oven at 180°C for 30 minutes.


Chocolate sauce

Melt the chocolate in the milk and cream,
then add the cognac and the williamine.
Serve with the chestnut soufflés.

Restaurant Reblaube - Brunner Peter
Glockengasse 7 - 8001 Zürich - Tel. 044 221 21 20 - Fax 044 221 21





To accompany
this dessert, we suggest
a bottle of Domaine Evêché red
or a dessert wine.
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