Carrot soufflé with strawberry topping

4 servings

50 minutes

Carrot soufflé with strawberry topping is a delicate and airy treat that perfectly combines the sweetness of carrots with the light tartness of strawberries. This dish originates from European cuisine, where soufflé is valued for its soft texture and exquisite flavor. Carrots soaked in milk and flavored with cinnamon give the dessert a warm, cozy touch, while the strawberry topping adds freshness and brightness. It is perfect for both a morning breakfast and as a light dessert for tea. Not only is it delicious, but it is also healthy due to the vitamin-rich carrots. Especially pleasant is that the soufflé is easy to prepare, and its presentation can be a true table decoration. Serving it with powdered sugar and fresh berries creates a culinary masterpiece worthy of the best cafes in Europe.

Energy value per serving

• Calories: 212.7
• Proteins: 5.8g
• Fats: 5.7g
• Carbohydrates: 34.9g

Ingredients

• Carrot: 2 pc
• Milk: 1 glass
• Chicken egg: 1 pc
• Semolina: 2 tbsp
• Wheat flour: 1 tbsp
• Sugar: 4 tbsp
• Salt: 0.5 tsp
• Frozen strawberries: 100 g
• Butter: 10 g
• Powdered sugar: to taste
• Cinnamon: to taste
• Starch: 1 tsp
• Water: 50 ml

Cooking steps

1. Chop the carrot finely.

   Required ingredients:

   • Carrot: 2 pieces

2. Pour with a glass of milk and place on low heat. Cook until the carrots are soft.

   Required ingredients:

   • Milk: 1 glass

3. Blend the cooked carrots with milk until smooth puree.

   Required ingredients:

   • Carrot: 2 pieces
   • Milk: 1 glass

4. Add the yolk of 1 egg.

   Required ingredients:

   • Chicken egg: 1 piece

5. Add 0.5 teaspoon of salt.

   Required ingredients:

   • Salt: 0.5 teaspoon

6. Add 2 tablespoons of sugar.

   Required ingredients:

   • Sugar: 4 tablespoons

7. Add 1 tablespoon of semolina.

   Required ingredients:

   • Semolina: 2 tablespoons

8. Add 1 heaping tablespoon of flour.

   Required ingredients:

   • Wheat flour: 1 tablespoon

9. Whip the egg white with a pinch of salt.

   Required ingredients:

   • Chicken egg: 1 piece
   • Salt: 0.5 teaspoon

10. Gently fold the whipped egg whites into the carrot mixture.

    Required ingredients:

    • Chicken egg: 1 piece

11. Add cinnamon to taste.

    Required ingredients:

    • Cinnamon:  to taste

12. Grease the silicone molds with butter and sprinkle with semolina.

    Required ingredients:

    • Butter: 10 g
    • Semolina: 2 tablespoons

13. Fill the molds with batter two-thirds full.

14. Bake at 180 degrees for 25 minutes.

15. In a saucepan, combine strawberries, 2 tablespoons of sugar, and starch.

    Required ingredients:

    • Frozen strawberries: 100 g
    • Sugar: 4 tablespoons
    • Starch: 1 teaspoon

16. Add 50 ml of water and boil for 5-7 minutes until thickened.

    Required ingredients:

    • Water: 50 ml

17. Decorate the soufflé with strawberries and syrup, and sprinkle with powdered sugar.

    Required ingredients:

    • Powdered sugar:  to taste