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Carrot souffle
1 serving
carrots, stuffed with fat, wipe and cool to 40-50 ° с. then add the wiped 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 cook from steam. ready-made soufflé is released in a portion pan
carrots, stuffed with fat, wipe and cool to 40-50 ° с. then add the wiped 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 cook from steam. ready-made soufflé is released in a portion pan
carrots - 90 g, eggs - 20 g, butter - 10 g, or margarine - 10 g, cottage cheese - 30 g, sugar - 5 g
