Carrot and apple souffle

350 g carrots

60 g sour cream or milk

30 g semolina

1 apple

? eggs

? Art. l. sugar

2 h. l. butter

Salt (to taste)

Grate the peeled apple and carrot.

Rub the egg yolk with sugar, protein shake up in the lush lather.

Combine apple and carrots, add sour cream or milk, egg yolk and sugar, semolina, salt and gently introduce whipped protein mix.

Put weight in the form, greased, bake in the oven or cook for a couple for 30-35 minutes.

Before serving, pour the carrot-apple souffle with melted butter.