Carrot soufflé

1 serving


Finely grind the carrots, fold them into a sauté pan, add the broth (0. 2 l per 1 kg) and let them go until tender. Wipe the stuffed carrots with the liquid, fill with fat and warm up. At this time, separate the yolks from the proteins and beat the proteins well. It is necessary to beat proteins until a thick foam forms that does not fall off the corolla. Chill the strained carrots to 50-60 ° and stir well with the yolks, season to taste with salt and sugar. After that, introduce whipped proteins. The mass must be cooked immediately before baking. Put the prepared mass in moulds, portion dishes or pans, greased with fat. The moulds should not be filled completely, as the volume increases when baking soufflé. Put the filled molds in the oven and bake until a ruddy crust forms. The finished dish must be served immediately.