Ten years ago, the Michelin hotel and restaurant guide awarded top chef Harald Wohlfahrt three stars and honored him as Germany’s best chef. The chef of the Schwarzwaldstube in Baiersbronn didn’t rest on his title – he still holds it. He revealed to us his recipe for an autumnal “three-star dessert.”
Grease 6 soufflé molds and sprinkle with sugar, set aside to cool.
Mix curd cheese, chestnut puree, rum, chestnut honey and chestnut flour until smooth. Add the egg yolks. Whip egg whites and sugar to snow. Fold the beaten egg whites into the chestnut mixture. Divide the chestnut soufflé mixture evenly into the prepared ramekins, add candied chestnut pieces to the mixture. Place the souffles in a water bath and bake in the oven at 200 degrees for about 12 to 15 minutes.
Sprinkle the souffles with powdered sugar and decorate with candied chestnut pieces.
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