Oriental winter carrot cheese soufflé

Heat the oil in a thick-bottomed pan and fry the onion for about 5 minutes.

Add the carrot and potato and stir fry for a few more minutes.

Add the curry paste and fruit. Add a dash of water and leave to cook for about 10 minutes with the lid on the pan.

Dampen the braised carrot and potato and stir in the butter. Allow to cool while stirring.

Preheat the oven to 180ºC. Spoon 2/3 of the cheese through the root stock pot and season with salt and pepper. Beat the egg yolks and stir them evenly through them.

With a mixer in a clean bowl, beat the egg whites with a little salt until stiff peaks. Spatefully fold the whipped egg white through the puree and transfer everything into the soufflé molds. Sprinkle with the rest of the cheese.

Allow the soufflés to cook until they rise in the oven in about 25 minutes and rise. Serve immediately, a souffle drops after a few minutes.