Preparation:
In a large mixing bowl; beat the egg yolks with the sugar until light. Add the grated carrots, shredded apple, wine, lemon juice and rind, and the potato starch. Blend well. In another bowl beat the egg whites until stiff; fold them into the yolk mixture. Turn into a well greased 1 1/2 quart casserole. Bake for 35 minutes in a preheated 375 oven or until nicely puffed and set. Serve hot or cold. |
