Carrot Soufflé with Strawberry Topping

Ingredients

• Carrot 2 pieces
• Milk 1 cup
• Chicken Egg 1 piece
• Semolina 2 tablespoons
• Wheat Flour 1 tablespoon
• Sugar 4 tablespoons
• Salt ½ teaspoon
• Freeze-dried strawberry powder 5 oz
• Butter 0 oz
• Powdered Sugar to taste
• Cinnamon to taste
• Starch film 1 teaspoon
• Water 0 fl oz

Step-by-Step Guide

Step 1

Finely chop the carrots.

Step 2

Pour in the cup of milk and place on low heat. Cook until the carrots are soft.

Step 3

Blend the cooked carrots with the milk until smooth.

Step 4

Add the yolk of 1 egg.

Step 5

Add 0.5 teaspoon of salt.

Step 6

Stir in 2 tablespoons of sugar.

Step 7

Add 1 tablespoon of semolina.

Step 8

Add 1 heaping tablespoon of flour.

Step 9

Whip the egg white with a pinch of salt.

Step 10

Gently fold the whipped egg white into the carrot mixture.

Step 11

Add cinnamon to taste.

Step 12

Grease silicone molds with butter and dust with semolina.

Step 13

Fill the molds with the batter two-thirds full.

Step 14

Bake at 355°F for 25 minutes.

Step 15

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

Step 16

Add 50 ml of water and cook for 5–7 minutes until thickened.

Step 17

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