Beetroot Soufflé with Anchovy Sauce

A vibrant beetroot soufflé paired with a salty anchovy cream sauce for a perfect balance of sweet and savory.

Vegetables Appetizer Gourmet Soufflé Beetroot

Estimated Nutrition

Calories

414

kcal / serving

2484.2 kcal total

Carbs

14g

per serving

84.1 g total

Fat

36.4g

per serving

218.4 g total

Protein

8.1g

per serving

48.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for greasing

unit

Egg Yolks

free-range

125

Unsalted Butter

100

Double Cream

GrainsCereals

Breadcrumbs

fine dry, for dusting

Plain Flour

Liquids

150

Pink Grapefruit Juice

NutsSeeds

unit

Sea Salt

to taste

unit

Black Pepper

freshly ground, to taste

clove

Garlic

cut into 3 pieces

Other

unit

Egg Whites

free-range

Seafood

unit

Anchovy Fillets

in oil, drained

Vegetables

400

Beetroot

cooked, peeled and diced

Horseradish

hot

Method

Grease six ramekins with butter, dust with breadcrumbs, and preheat oven to 220°C.

Pulse beetroot, 75ml grapefruit juice, horseradish, salt, and pepper in a blender until smooth.

Heat remaining 75ml juice in a pan, whisk in flour to make a paste, then blend into the beetroot mixture.

Add egg yolks individually to the blender, pulse until smooth, and transfer to a large bowl.

Whisk egg whites to stiff peaks and gently fold them into the beetroot mixture.

Fill ramekins with the mixture and bake on a tray for 20 to 25 minutes.

Fry garlic in butter for one minute, discard garlic, then melt anchovies into the butter over low heat.

Stir cream into the anchovy butter, remove from heat, and pour into the center of each cooked soufflé.