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Ingredients
For the soufflé
1 carrot, peeled and sliced
1 tsp sage, chopped
2 egg yolks
2 egg whites
30g/1oz butter
1 tbsp plain flour
For the biscuits
140g/5oz plain flour
55g/2oz butter
packet pumpkin seeds, save a few to garnish
1 egg, lightly beaten, save a little for the glaze
2-3 tbsp milk
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the biscuits, in a food processor blend the all the ingredients except
the milk.
3. Gradually add the milk until a dough is formed.
4. Roll out on a floured surface and cut out biscuits with a cutter.
5. Place on a baking sheet and press in a few whole seeds.
6. Brush with the egg wash and bake for 8-10 minutes until crisp and golden.
7. For the soufflé, cook the carrot until tender.
8. Drain and place in a food processor with the sage.
9. Blend to a purée.
10. Add the egg yolks and blend.
11. Turn out into a bowl.
12. Whip the egg whites to a soft peak and fold into the mixture.
13. Grease two small ramekins with the butter.
14. Coat with the flour and shake off the excess.
15. Fill with the mixture and clean up the edges.
16. Bake for 8-10 minutes until risen and golden.
17. Serve immediately with the biscuits. |
