Carrot Soufflé
This delicate carrot soufflé is made with vegetable purée, milk and whipped egg whites. Stevia provides gentle sweetness, while almond flour replaces semolina.
Peel and grate the carrot (400 g), then cook it in water (240 g) for about 15 minutes, until tender.
Purée the carrot until smooth.
Add the milk (125 g), stevia (25 g) and almond flour (40 g). Bring the mixture to a boil and cook for 10 minutes, stirring. Let it cool slightly.
Separate the egg whites from the yolks of the egg (100 g). Stir the yolks into the warm carrot mixture, whip the whites to firm peaks and gently fold them into the base.
Grease the ramekins with butter (30 g) and divide the soufflé between them.
Bake at 180°C for 30 minutes, until lightly golden.
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