Carrot Soufflé
On a cloudy winter day, it is worth preparing a bright and sunny dish. This soufflé turns out incredibly tasty, airy, and tender! Metal, silicone, or ceramic baking pans are suitable for baking. This amount of ingredients will yield 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- carrot 500 g
- milk 500 ml
- eggs 2
- sugar 100 g
- butter 100 g
- semolina 50 g
- flour 50 g
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Instructions
Step 1 of 23
Cut the peeled carrots into rounds and transfer them to a pot.
Step 2 of 23
Pour milk over the vegetables.
Step 3 of 23
Bring the mixture to a boil.
Step 4 of 23
Cook until the carrots are soft, then let them cool slightly.
Step 5 of 23
Transfer the contents to a blender.
Step 6 of 23
Blend the carrots together with the milk they were cooked in and let them cool completely.
Step 7 of 23
Separate the egg whites from the yolks, then add the yolks to the carrot puree.
Step 8 of 23
Mix the ingredients.
Step 9 of 23
Stir in the sugar.
Step 10 of 23
Mix.
Step 11 of 23
Add the butter.
Step 12 of 23
Mix.
Step 13 of 23
Stir in the semolina.
Step 14 of 23
Mix.
Step 15 of 23
Add the flour.
Step 16 of 23
Mix.
Step 17 of 23
Beat the egg whites until foamy.
Step 18 of 23
Combine the beaten egg whites with the carrot mixture.
Step 19 of 23
Mix gently.
Step 20 of 23
Lightly grease the molds with butter (the author used containers with a volume of 150 ml).
Step 21 of 23
Pour the carrot mixture into the molds.
Step 22 of 23
Place the molds in a baking pan.
Step 23 of 23
Pour water up to half the height of the molds. Place in an oven preheated to 180 degrees for 35–40 minutes.
