The deep red color of beets is so enticing and beautiful. I wanted to see if it could be captured in Soufflé form. I’ve noticed that a lot of times the red color turns golden during baking. This time I was pleasantly surprised at how the beets retained their deep red color.
Soufflés are a lot easier to make than you might think. Eggs are the key ingredient. The yolks are used to thicken a base flavor, and the whites are whipped up and incorporated into the base flavor in such a way that keeps the integrity of the foam and rises and just tastes so good. Sweet and savory soufflés are made with the same idea in mind.
3/4 cup beet puree
1/3 cup butter
1/2 cup flour
3 egg yolks
3 egg whites
1/4 tsp salt
This recipe utilizes my favorite thing right now – roasted beets. First take a roasted beet and purée it down.
In a small sauce pan melt the butter. Once the butter is melted add the flour and create a roux by combining the two completely. Stir around the roux for about a minute to cook it a little bit. Take the 3/4 cups of beet purée and add it to the roux. Cook until the mixture bubbles and thickens quite a bit. Roux needs to be cooked for a full minute at a bubble to eliminate any starchy taste. After the minute has happened, add your egg yolks and stir them in completely. Set aside to cool.
So one of the key ideas in soufflés is keeping the egg whites whipped and fluffy when you are combining them with your base flavor (the beet and roux mix) One thing that helps is really making sure your base has cooled down to a relatively room temperature before you add it to the whites. A hot base will destroy the whipped egg whites. I only mention this because the next step is whipping the whites and it’s not a good idea to do this until you are ready to bake your soufflés.
Once the time has come to bake the souffles – make sure you turn your oven on first. 375 degrees. Then take your ramekins and butter them. This just means you take a little piece of butter and spread it all over the insides of the ramekins. This helps to create a non stick environment and allows the soufflé to rise freely during the baking process.
Whip up your egg whites. For soufflés you want don’t necessarily want a stiff peak. Whipping the egg whites to the stage just before stiff peaks is the perfect consistency for soufflés.
By now your base mix will be cooked and be somewhat stiff. Take a spatula and stir it around to “soften” it. This will help when you’re incorporating the egg whites.
Take a little bit of the egg whites at a time, you want to incorporate the egg whites into the base mixture in at least three stages – one or two more is fine.
Once the mixture is combined completely – evenly distribute the soufflé mixture into the buttered ramekins. It’s helpful to use a baking sheet to move all of the ramekins at once and also in and out of the oven. Once the ramekins are full – and make sure to use all of the soufflé mix. Put them right into your pre-heated 375 degree oven.
They take 25 – 35 minutes