Beet Souffle with Orange Curd
Description
The dish is prepared without unnecessary complications. Recipe for beet soufflé with orange curd. This recipe uses a sufficient number of ingredients, the main ones being: beet, eggs, juice, and ricotta. The finished dessert can be served at the table.
Instructions
- 1
Step 1
1. First, we'll roast the beet (no need to peel it). Preheat the oven to 180 degrees Celsius and place the beet, wrapped in foil, inside; alternatively, you can simply cover the baking dish with foil. Roast for approximately one hour, maybe slightly longer.
- 2
Step 2
2. Then let the beet cool completely (directly in the foil), peel off the skin, and chop using a blender or grate finely. Mix the grated beet with ricotta.
- 3
Step 3
3. Using a mixer, beat three egg whites, gradually and carefully adding sugar. Beat until soft peaks form, or simply until the sugar dissolves. While beating the egg whites, grease the molds with butter and dust them with powdered sugar. Place the molds in the freezer for now.
- 4
Step 4
4. Gently fold the beet mixture into the egg whites with a spatula. Take out the molds and fill them about two-thirds full. Preheat the oven to 200 degrees Celsius and place the molds inside for about eight to ten minutes. The soufflé will rise noticeably.
- 5
Step 5
5. To prepare the sauce, rub three egg yolks with sugar, add orange juice and zest, then place over a water bath and stir. Remove once thickened, and mix in the butter until dissolved.
- 6
Step 6
6. As soon as the soufflé is ready, it should be served immediately (since it quickly deflates). Make holes in the center of the soufflé for the sauce.