Chicken and Carrot Pudding
Chicken, eggs, and cream give this pudding complete protein, while carrot adds moisture and color. Almond flour replaces the bread base, and whipped egg whites keep the texture light.
Boil the carrot (200 g) until tender, cool it completely, and grate it finely.
Boil the chicken breast (500 g) until cooked, cool it, and cut it into large pieces. Separate the eggs (300 g) into whites and yolks.
Mix the cream 35% fat (100 g) with 80 g of the almond flour (90 g) and leave it for 10 minutes to thicken.
Blend the chicken breast until smooth. Add the grated carrot, cream mixture, yolks, and softened butter (100 g), then season with table salt (3 g), nutmeg (1 g), and black pepper (1 g). Mix until smooth.
Whip the egg whites to stiff peaks and gently fold them into the chicken mixture.
Grease individual moulds with the remaining butter, dust them with the remaining almond flour, divide the mixture between them, and bake at 190 °C for 30 minutes.
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