Chestnut Souffle

Preheat oven to 350 degrees F (175 degrees C).

In a mixing bowl beat the egg yolks until thick and lemon colored.

In a separate bowl beat together the chestnut puree sugar milk and brandy. Add egg yolks and mix until smooth.

In a large bowl beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture.

Pour into an ungreased 1 1/2 quart souffle dish. Bake for 35 to 40 minutes. Top with whipped cream and serve.