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.
1
Chop the carrot finely.
- Carrot: 2 pieces
2
Pour with a glass of milk and place on low heat. Cook until the carrots are soft.
- Milk: 1 glass
3
Blend the cooked carrots with milk until smooth puree.
- Carrot: 2 pieces
- Milk: 1 glass
4
Add the yolk of 1 egg.
- Chicken egg: 1 piece
5
Add 0.5 teaspoon of salt.
- Salt: 0.5 teaspoon
6
Add 2 tablespoons of sugar.
- Sugar: 4 tablespoons
7
Add 1 tablespoon of semolina.
- Semolina: 2 tablespoons
8
Add 1 heaping tablespoon of flour.
- Wheat flour: 1 tablespoon
9
Whip the egg white with a pinch of salt.
- Chicken egg: 1 piece
- Salt: 0.5 teaspoon
10
Gently fold the whipped egg whites into the carrot mixture.
- Chicken egg: 1 piece
11
Add cinnamon to taste.
- Cinnamon: to taste
12
Grease the silicone molds with butter and sprinkle with semolina.
- 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.
- Frozen strawberries: 100 g
- Sugar: 4 tablespoons
- Starch: 1 teaspoon
16
Add 50 ml of water and boil for 5-7 minutes until thickened.
- Water: 50 ml
17
Decorate the soufflé with strawberries and syrup, and sprinkle with powdered sugar.
- Icing sugar: to taste
