(Released 2005)
Courtesy of Michael Ryan from Range restaurant, Myrtleford, Victoria.

Makes about 5 timbales

400g peeled chestnuts 1 bay leaf 1 small onion, diced 250g ricotta 30g butter, melted 1/2 cup cream 2 cloves garlic 2 eggs, separated 30g grated parmesan zest of 1 lemon salt and pepper

1. Place the chestnuts into a saucepan with the bay leaf, onion and garlic clove and just cover with water. Bring to the boil and simmer until soft. Drain and discard the bayleaf.
2. Place the cooked chestnuts into a food processor and puree. Add the ricotta, egg yolks, parmesan, lemon zest and melted butter. Puree until smooth and then add the cream and seasoning.
3. Whip the egg whites to soft peak and fold into the chestnut mixture. Place into oiled timbale moulds and cook in a bain marie at 170C for about 40 minutes or until the custard sets.
4. When the custards have cooled a little turn them out of their moulds.

To Serve:

Place sformato onto a piece of baking paper, cover with cream and place in an oven at 190C. Cook until the sformato have coloured and puffed up a little.

The sformato can be used as a entree or served with grilled meats, mushrooms and a parmesan sauce.