A different flavour of Soufflé that is absoloutely delicious!
Cook the beetroot in water for 20/30 minutes.
Peel and cut into cubes and put into a blender.
Add the horseradish, salt and plenty of pepper half of the grapefruit juice and blend till smooth.
Heat up the other half of the juice and mix with the flour to a paste.
Add to the mixture one yolk at a time and blend well until everything is smooth.
Whisk the egg whites until stiff and then fold into the mixture carefully.
Butter the ramekins and powder with dry breadcrumbs.
Bake in a preheated oven 220° for 20/25 minutes
Put in a pan the butter and garlic let it dissolve and fry gently the garlic for 1 minute then discard.
Add the anchovy fillets on a lower heat and dissolve to a cream, add the double cream and serve.
Make a whole in the middle of the hot soufflé pour in 2 tbsp of the sauce and serve immediately still hot.
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