Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients
- 400 g carrot purée (vacuum-packed)
- 3 eggs, separated (whites and yolks)
- 60 ml (1/4 cup) 15% cooking cream
- 125 ml (1/2 cup) grated cheese (Cheddar or Gruyère)
- 30 ml (2 tbsp.) melted butter (for greasing ramekins)
- 30 ml (2 tbsp.) flour
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Preparation
- Preheat oven to 180°C (350°F) and butter 4 individual ramekins with melted butter.
- In a bowl, mix the carrot purée with the egg yolks, cream, grated cheese, flour, salt, pepper and a pinch of nutmeg, if desired.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold the egg whites into the carrot purée mixture using a spatula, taking care not to break them.
- Divide the mixture between the greased ramekins.
- Place in the oven for 20-25 minutes, until the soufflés are puffed and golden on top.
- Serve immediately.
