Usually carrots are used as an ingredient in first and second courses. But you can make a delicious and healthy dessert from it.
Carrot pudding
Chop 2 carrots into thin strips or grate on a coarse grater, transfer to a small saucepan, pour 2 tablespoons of milk, put a tablespoon of butter and simmer over low heat until half cooked. Add 2 teaspoons of semolina and cook until tender, then remove from heat and cool slightly.
Mash the yolk with a teaspoon of sugar and add to the carrots. Whisk the protein, transfer to a saucepan with the carrot mass and gently stir from top to bottom. Grease the pudding molds with butter, sprinkle with crushed breadcrumbs or flour and transfer the carrot mass into them. The pudding can be boiled in a water bath or baked in the oven.
Carrot soufflé
Grate carrots (3 pcs.) On a fine grater, transfer to a saucepan, add a little water and simmer under a lid over low heat until tender. Beat the stewed carrots with a blender along with the liquid, add a tablespoon of butter and heat.
When the carrots have cooled to 50 degrees, add 2 yolks, salt and sugar to taste and stir well. Whisk the whites until they are firm and foam that does not fall off the whisk, and gently mix with the stewed carrots. Immediately transfer the mixture to a greased pan, 2/3 full, and bake in the preheated oven. If the carrot-egg mixture stands, it will fall off, and the soufflé will be dense and tough. Serve the finished dish immediately.
