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Carrot Soufflé with Cream Cheese Anglaise

Recipe by Tyler Williams, Executive Chef, Tap
Photography by Scott Crawford
Yield: 4 servings
2       cups Carrot Purée (recipe included)
2       egg yolks
1/4   cup sugar
1/4   cup all-purpose flour, sifted
6       egg whites
1       pinch cream of tartar
         powdered sugar for dusting
         Cream Cheese Anglaise (recipe included)

Heat oven to 450 degrees.

Whisk together Carrot Purée, egg yolks, sugar, and flour until smooth. In a mixer with a whisk attachment, whip egg whites and cream of tartar until stiff peaks form. Lighten carrot mixture with 1/4 of whipped egg whites by gently folding them together. Add remaining whites and gently fold together until fully mixed and light and fluffy. Divide mixture evenly among 4 buttered 8-ounce soufflé cups. Smooth excess off top with spatula to create a flat surface. Bake on middle rack for 15 minutes until puffed and set. Remove from oven, immediately dust with powdered sugar, and serve with Cream Cheese Anglaise.

Carrot Purée

2 pounds carrots, peeled and roughly chopped
2 cups fresh carrot juice
1/4 cup apple cider vinegar
1/4 cup honey
1 1-inch piece peeled ginger, chopped
2 tablespoons butter
1 pinch kosher salt

Add all ingredients to a medium saucepan over medium-high heat until liquid is fully reduced, stirring often to avoid browning. Transfer contents to a blender and purée on high speed for 2 minutes until very smooth. Remove purée and cool completely to reserve.
Picture
Cream Cheese Anglaise
2        cups heavy cream
1/2    cup granulated sugar
1        teaspoon vanilla extract
4        egg yolks
1/2    cup cream cheese

Heat cream, sugar, and vanilla in a small saucepan over medium heat.

Separately in a small mixing bowl whisk together egg yolks. Temper in 1 ladle hot cream to egg yolks and whisk thoroughly. Add egg yolk mixture to saucepan and reduce heat to medium low. Cook slowly 5 to 6 minutes, stirring gently until thickened. Cool completely and whisk in cream cheese until smooth.

Chef pairing suggestion: Wicked Weed Hop Burglar India Pale Ale
TAP, A GASTROPUB
1180 Peachtree Street
404/347-2220
tapat1180.com
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