Carrot Flan with Lime Sauce

Peel the carrots. Cut out small stars (3 per serving) from carrot slices. Cut the remaining carrots into 5 mm small cubes. Soften stars and cubes in a little salted water for about five minutes. Cool briefly and drain. Put the stars aside.

Separate the eggs. Mash yolks with half of the carrot cubes. Mix with mascarpone and the remaining carrot cubes. Whip the egg whites with the baking powder until stiff. Stir in carefully. Add spicy seasoning to the mixture.

Preheat the oven to 170 °C.

Divide the carrot mixture evenly into well-buttered soufflé molds. Poach in a hot water bath for about twenty minutes.

In the meantime, boil vegetable stock and lime juice to 1 dl (for 4 servings). Stir in cream and cook until sauce thickens. Season spicily.

Loosen carrot flans with a kitchen knife along the edge. Turn out onto warmed plates. Surround with the hot lime sauce. Garnish with carrot stars and lime peel strips.

Lime peel strips: Peel peel from one lime in long strips with a zester knife. Blanch them in boiling water for 30 seconds. Pour into a tea strainer and rinse under cold running water. The zests can be cooked in advance without any problems and without drying out.

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