Ingredientes: Meio quilo de cenouras; 1 tablete de caldo de legumes; 2 colheres (sopa) de farinha de trigo; 200 gramas de requeijão cremoso; 4 ovos; 1 colher (sopa) de queijo parmesão ralado. Preparo: Lave e descasque as cenouras. Rale ou passe pelo processador. Coloque a cenoura ralada numa panela, junte o caldo de legumes e 1 xícara (chá) de água. Cozinhe até ficar macio. Dissolva a farinha de trigo num pouquinho de água e junte à cenoura. Cozinhe, mexendo sempre, até engrossar. Acrescente o requeijão, as gemas, mexa bem e retire do fogo. Reserve. Bata as claras em neve e incorpore delicadamente ao creme de cenouras. Despeje o suflê em forminhas refratárias individuais untadas com manteiga. Polvilhe com queijo ralado e leve ao forno baixo (150ºC), pré-aquecido, por aproximadamente 30 minutos. Sirva a seguir.
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