BEetroot Soufflé Recipe
Soufflés aren’t hard to make, I know every TV chef program you’ve ever watched told you otherwise (cue scenes of chefs waiting at oven doors on tenterhooks, “will it rise?!”) but it’s really not that dramatic - Add 140g of blended ingredients to 1 whisked egg white, put in a ramekin, and bake at 150°C for 15 mins, and voila - perfect soufflé!
This one; beetroot, cream cheese, and pecorino is particularly delicious (and pretty), with it’s ‘red-ness’ it’s also great for a starter for an anniversary, Valentine’s Day, etc. Again - not that dramatic to make - just pretend it is by waiting at the oven door making the occasional gasping sound, muttering to yourself “it’s so unpredictable”…
Prep Time: 20 Mins
Cook Time: 15 Mins
Difficulty: Easy
Serves: 2 medium soufflés
Ingredients
Cooked baby beetroot / cocktail beetroots - 200g
Cream Cheese - 40g
Pecorino, manchego, or cheddar - 40g (finely grated)
Eggs - 2
(optional) slice of raw beetroot to top (candy beetroot if you can get it)
Butter - for greasing
Method
BEetroot Soufflé Step One - Golden Lining
Grease 2 ramekins with butter, place in the fridge for 5 minutes, and then grease again (double greasing helps the soufflé rise). Set aside for later.
Pre-heat the oven to 150°C (170°C for non-fan ovens).
BEetroot Soufflé Step Two - Beetroot Blend
Add the grated cheese, cream cheese, and beetroot to a blender (or bowl if using a hand blender) and blend until as smooth as you can get it.
BEetroot Soufflé STEP Three - Yolk
Break the eggs and add the whites to a clean bowl (to whisk in a bit), stir the yolks into the beetroot mix.
BEetroot Soufflé STEP Four - Whipped Eggs
Whisk the egg whites until almost still (you should have soft peaks when you remove the whisk).
BEetroot Soufflé STEP Five - Fold, Fold, and FOld Again
Very gently fold in about a third of egg whites into the beetroot mix. Trying not to crush too many of the bubbles in the egg whites, take your time and make sure it’s fully incorporated.
Repeat, folding in another third of the egg white mix, again being very gentle. It should be getting slightly easier to fold it in now. Then repeat, folding in the final third of the egg whites.
Gently spoon the souffle mix into the ramekins. Slightly over-fill them, then gently scrape off the excess with the back of a knife. You can use you finger to wipe up any excess around the rim of the ramekin, also use a cloth to wipe down any spillage on the outside of the ramekin.
Gently place in the oven and bake for 15 minutes. Don’t open the oven whilst they’re baking!
BEetroot Soufflé STEP SIX - Beetroot Soufflé
Remove from the oven and top with a slice of beetroot.
Serve straight away before they deflate.
And that’s it, hope you enjoy!