Beetroot Soufflé with Anchovy Sauce
Recipe by Gregg Wallace from Great British Food Revival
A different flavour of Soufflé that is absoloutely delicious!
Serves 4 to 6
Ingredients
- 400gr Cooked peeled and diced beetroot
- 1 tsp hot horseradish
- 160ml of pink grapefruit juice
- 3 tbsp plain flour
- 4 eggs separated
- Salt and pepper
- 20gr butter to grease ramekins
- 20gr fine breadcrumbs to cover the butter
For Sauce
- 100ml double cream
- 125 unsalted butter
- 1 big clove of garlic cut in 3
- 10 fillets of anchovies in oil
Method
- 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
Anchovy Sauce
- 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.
