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Carrot souffle
1 serving
Wipe the carrots, stuffed with fat, and cool to 40-50 ° C. Then add the strained cottage cheese, sugar, egg yolks, mix well, combine with the whipped proteins, put the resulting mass on serving pans and bake in a roasting cupboard or steam. The finished soufflé is released in a batch pan.
Wipe the carrots, stuffed with fat, and cool to 40-50 ° C. Then add the strained cottage cheese, sugar, egg yolks, mix well, combine with the whipped proteins, put the resulting mass on serving pans and bake in a roasting cupboard or steam. The finished soufflé is released in a batch pan.
butter - 10 g, or margarine - 10 g, carrots - 90 g, sugar - 5 g, cottage cheese - 30 g, eggs - 20 g
