Carrot souffle recipe
Souffle is a delicate, light, and airy dessert. And carrot souffle recipee is not only tasty but also very healthy. The orange color lifts the spirits, and the taste and texture… It's simply indescribable, you must try it.
Equipment
- 2 mix bowl
- 1 blender
- 1 mixer optional whisk
- 4 cupcake mold
- 1 tablespoon
Ingredients
- 200 g carrots
- 1 cup milk
- 1 pc egg
- 1 tbsp semolina
- 1 tbsp sugar
- ½ tbsp flour
- 30 g butter
- 1 pinch salt
Instructions
- Prepare everything necessary.
- Place the coarsely chopped carrots in a saucepan, cover with milk.200 g carrots, 1 cup milk
- Cook covered over low heat for 15-20 minutes. The pieces should become soft. If the milk has evaporated too much during the process, add more, but not too much. Let it cool slightly and transfer to a blender bowl. Turn everything into a smooth, homogeneous carrot puree. Here you may need additional milk. If there are still pieces visible in the puree, either the carrots are undercooked or there is not enough liquid. In the end, you should get a mass with the consistency of not too thick sour cream. Add sugar, semolina, and flour.1 tbsp semolina, 1 tbsp sugar, ½ tbsp flour
- Egg yolk and soft butter.1 pc egg, 30 g butter
- Blend again until smooth. Beat the remaining egg white separately with a mixer with a pinch of salt until soft peaks form. Add a third to the carrot mixture, which should have cooled down by this time.1 pinch salt, 1 pc egg
- Gently mix with a spoon, removing the metal blade from the bowl. Thus, in several stages, introduce the remaining egg white. The batter will be very airy.
- Grease portioned molds, ceramic or silicone, with butter and sprinkle with semolina. Distribute the carrot mass, filling them no more than two-thirds. From this amount, I got two fairly large ramekins and two smaller cupcakes. Place in a spacious form with sides, pour water to a depth of one centimeter on the bottom.
- Bake in the oven at 160 ℃ for 25-30 minutes. The souffle will rise and slightly brown, cracks will be visible on the surface.
- The carrot souffle is ready. It can be served directly in the molds, garnished with berries. As it cools, it will deflate slightly, but this will not affect the taste, the dessert will retain its airiness.
Nutrition
Calories: 77kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 180mgPotassium: 163mgFiber: 1gSugar: 3gVitamin A: 8542IUVitamin C: 3mgCalcium: 19mgIron: 0.2mg
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