Name: Meringue Soufflés with Chestnut Ice Cream
Prep time: 1 h
Cook time: 1 h
Total time: 17 h
Yield: 6
Ingredients: 100 g egg whites (about 3 large egg whites, room temperature); 100 g superfine sugar; 100 g confectioners’ sugar (sifted); 5 g unsweetened cocoa powder (for dusting the meringues); 350 g whole milk (for the custard base); 2 g ice cream stabilizer; 35 g superfine sugar; 60 g egg yolks (from about 4 large eggs); 150 g fresh chestnuts (blanched, peeled and chopped); 120 g chestnut paste (good-quality sweetened chestnut paste); 200 g hazelnuts (toasted and cooled); 15 g confectioners’ sugar; 1 g fleur de sel (a generous pinch to balance the sweetness); 3 pieces candied chestnuts (drained and rinsed in cold water); 350 g whole milk (for the crème anglaise); 15 g egg yolk (for thickening the gel); 30 g chestnut paste (folded into the warm custard); 1 g xanthan gum (to lightly thicken and stabilise the gel)

Delicate cocoa-dusted meringue soufflés filled with silky chestnut ice cream, nutty hazelnut paste and a smooth chestnut gel for an elegant plated dessert.

A Light, Airy Dessert with Winter Warmth ❄️✨

These Meringue Soufflés with Chestnut Ice Cream bring together everything elegant, delicate and beautifully seasonal. Crisp cocoa-dusted meringue shells cradle a centre of silky chestnut ice cream, nutty hazelnut paste and a smooth chestnut gel—creating a contrast of textures that feels straight out of a fine-dining menu.

If you love plated desserts that balance lightness and richness, this winter-inspired treat is perfect for festive gatherings, intimate dinners or an elevated make-ahead option for entertaining.

Why This Dessert Works 🍨🤎

Chestnuts bring a natural sweetness and creamy depth, pairing beautifully with airy meringue. The stabilised custard base ensures an ultra-smooth ice cream, while the nutty hazelnut paste adds warmth and character. When combined, each spoonful hits all the right notes: crisp, creamy, nutty, cool and aromatic.

The soufflé-style meringue technique results in hollow, fragile shells—ideal for filling without cracking, and perfect for achieving a refined restaurant-style finish.

Building Layers of Texture 🌰✨

Each component is simple but thoughtful:

Cocoa-dusted meringue soufflés stay crisp from the low-and-slow bake.
Chestnut ice cream churns into a velvety cold centre with a distinctive winter flavour.
Hazelnut paste adds roasted depth and a whisper of salt to balance the sweetness.
Chestnut gel brings a soft, creamy finish that binds everything together.

Together, they create harmony—light meets rich, cold meets crunchy—making every bite memorable.

Perfect for Make-Ahead Entertaining 🎉

These soufflés are ideal for planning ahead:

The meringue shells stay crisp for days when stored airtight.
The ice cream improves after resting overnight.
Final assembly takes just minutes, making this a stress-free plated dessert for gatherings.

A stunning option for winter holidays, cosy dinner parties, or elegant date-night menus.

Serving Suggestions 🍽️

Serve the filled soufflés just slightly chilled so the ice cream softens into the hazelnut paste. Add a dusting of cocoa, a drizzle of chestnut gel, or a scattering of crushed hazelnuts for an elevated finish.

Pair with:

A hot espresso or mocha
A glass of vin santo or amaro
A scoop of extra ice cream for added indulgence

Final Thoughts 🌟

If you're looking for a dessert that feels ethereal yet comforting, these meringue soufflés deliver. They highlight seasonal chestnuts, offer impressive plating potential, and bring a playful balance of crisp and creamy textures—all in one elegant bite.

Light, wintry and impossibly refined, they’ll leave your guests talking long after the last spoonful. ```