BEETROOT AND HORSERADISH SOUFFLES
So it turns out that souffles aren’t actually that hard to make. Not nearly as hard as they are to photograph! Granted, if you want to show off your beautifully risen, fluffy culinary achievements, you might need your diners to gather around the oven as you take them out, but they’ll only sink a little and they taste amazing. Plenty of rich, earthy, sweet flavour from the beets pepped up with the horseradish, and the parmesan forms a lovely cheesy crust.
Once you’ve got the beetroot puree these are actually really quick and pretty easy to prepare too. The only things you need to remember are to be very gentle when you fold in the egg whites and not to open the oven door until the 12 minute cooking time is up.
makes 4-6 (depending on the size of your ramekins)
200g cooked, pureed beetroot
pinch of salt and pepper
1 scant tbsp grated horseradish
sprig of thyme
the juice of 1 lemon topped up to 80ml with water (I actually use the water from cooking the beetroot for a bit of extra colour)
3/4 tbsp flour
butter and a couple of tablespoons of finely grated parmesan for the ramekins
Butter the ramekins and dust them with the parmesan (you might need to press it into the sides a bit). Pre-heat the oven to 220°c.
Blend the beetroot with half of the liquid, the seasonings, thyme and horseradish until it’s really quite smooth.
In a small pan mix the flour with the remaining liquid and gently heat it until you have quite a thick paste. Add this to the blended beetroot ingredients and mix well.
Separate the eggs, setting aside the whites in a large bowl and putting the yolks with the beetroot mixture. Thoroughly blend the yolks with the beetroot.
Whip the egg whites until they hold a stiff peak. Mix a tablespoon of this with the beetroot to lighten the mixture a bit. Fold in the rest of the egg white with a large metal spoon, a few tablespoon at a time. Don’t over mix it or you will knock all the air out of it.
Spoon the souffle batter into the prepared ramekins, you can fill them almost to the top, and bake them for 12 minutes. Serve immediately, so they don’t have time to deflate too much.