Carrot and almond souffle
Instructions
Cook carrots, pass through a food mill, pour into a pan with the butter and let them dry on low heat.
Remove from heat add the egg yolks, cream, almonds, salt, mix the egg whites.
Pour into a mold powdered dried breadcrumbs.
Cook in the oven at 220 degrees for 30 minutes.
Serve immediately.
Ingredients and dosing for 6 persons
- 1000 g of carrots
- 100 g of peeled almonds
- 50 g of butter
- 4 eggs
- 100 G = = Cream
- Salt