From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 2 Aug 93 2:36:51 CDT
In a small mixer bowl beat egg yolks till thick and lemon colored, about 5 minutes; set aside. In a small mixer bowl beat the puree, sugar, milk, and brandy till smooth. Beat in egg yolks till well combined. Wash beaters thoroughly. In a large mixer bowl beat egg whites till stiff peaks form. Fold the beaten whites into the chestnut mixture. Turn into an ungreased 1 1/2 quart souffle dish. Bake in a 350F oven for 35 to 40 minutes. Serve immediately. Top with unsweetened whipped cream. Makes 4 servings.
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