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Carrot and raisin souffle
1 serving
Carefully mix the emptied, then strained carrots with milk-soaked crumbs, well-washed and then steamed raisins, egg yolks ground with sugar sand. Introduce the egg whites whipped into the foam and mix gently. Bake in the oven (at 190-240 °) just before serving. Pour butter or sour cream.
Carefully mix the emptied, then strained carrots with milk-soaked crumbs, well-washed and then steamed raisins, egg yolks ground with sugar sand. Introduce the egg whites whipped into the foam and mix gently. Bake in the oven (at 190-240 °) just before serving. Pour butter or sour cream.
butter - 2 tbsp. spoons, margarine - 1 tbsp. spoon, carrots - 400 g, sugar - 2 tbsp. spoons, breadcrumbs - 220 g, milk - 0.5 cups, eggs - 2 pcs., raisins - 5 tbsp. spoons
