Sweet Carrot & Orange Soufflé
Serve this lightly sweet and creamy dessert with fresh blackberries, or sprigs of mint.
5 eggs, separated
1-1/4 C. cane sugar
2 carrots, peeled, then grated on a microplane grater
2 C. heavy whipping cream
2 envelopes of unflavored gelatin
1/8 t. cream of tartar
Beat the egg yolks and the sugar. Grate the rinds of the oranges on a microplane grater, then follow with the carrot pulp, adding both to the bowl. Juice the oranges into a glass and set aside. Soften the gelatin in ½ C. warm water, stirring until it begins to thicken. Temper the gelatin mixture with the orange juice, dumping all the juice in at once and stirring slightly, then add the gelatin and juice mixture to the egg yolk mixture. Stir until it all begins to thicken. Now, beat the egg whites with the cream of tartar until stiff peaks form (but don’t let the whites get too dry). Fold the whites gently into the yolk mixture, and then spoon the whole shebang into a soufflé dish. Chill, covered, until completely set. Serve cold in individual ramekins.