You will need
  • - 1 large carrot;
  • - 100 ml of milk;
  • - 50 g of butter;
  • - 1 tbsp of sugar;
  • - 1 egg;
  • - 3 tbsp semolina;
  • - vegetable oil.
Carrot peel and grate on a fine grater. At this time, heat the pan on the stove.
Add to the hot pan a drop of vegetable oil. Arrange the carrots.
Add in carrots milk and butter. Simmer on a mild heat for a few minutes.
Sprinkle carrots with sugar, stir and continue to simmer.
Gradually add the semolina in the carrots, mix thoroughly and simmer on low heat until thick.
Remove the pan from the heat, put the carrots into another bowl and leave to cool. At this time, the partial protein and the yolk of the egg. Protein whisk in a solid foam. To do this, start whipping at slow speed, gradually increasing.
To the cooled carrots first, add the egg yolk, and then the protein foam.
Carefully and gently mix all the ingredients until smooth.
Grease the silicone form with butter and sprinkle semolina. It's possible to use semolina and breadcrumbs. This will create a crispy crust on the casserole. If you don't want to leave just the butter.
Spread the carrots in the pan and put into pre heated oven. Bake at 180-200 degrees for 30 minutes.
Take out from the oven the form, allow to cool slightly. Then turn the casserole to have a little breathed. On the table you can serve with sour cream.