Breads & Baked Goods, Desserts

Airfryer Beetroot & Tarragon Soufflé

Step 1 of 6

Blend together the beetroot, tarragon, sea salt and black pepper. Add half the milk and blend until smooth, scraping down the sides periodically.

For the Soufflé

200g boiled beetroot (skin removed)
2 tbsp chopped fresh tarragon leaves or 1 tbsp dried tarragon
1/4-1/2 tsp sea salt
1/4 tsp black pepper
75ml milk
15g rice flour
2 eggs (separated)
Pinch of cream of tartar
10g melted butter (for greasing)
10g gluten-free fine breadcrumbs or rice flour (for dusting)

For the horseradish and lemon yogurt

100g coconut or plain yogurt
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp creamed horseradish

For the Soufflé

7oz boiled beetroot (skin removed)
2 tbsp chopped fresh tarragon leaves or 1 tbsp dried tarragon
1/4-1/2 tsp sea salt
1/4 tsp black pepper
2.63fl. oz milk
0.53oz rice flour
2 eggs (separated)
Pinch of cream of tartar
0.35oz melted butter (for greasing)
0.35oz gluten-free fine breadcrumbs or rice flour (for dusting)

For the horseradish and lemon yogurt

3.5oz coconut or plain yogurt
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp creamed horseradish

Step 2 of 6

Heat milk in a pan until it just comes to the boil. Remove from the heat and add the rice flour, whisking until smooth. Allow to cool, then add to blender and blend again until smooth.

For the Soufflé

200g boiled beetroot (skin removed)
2 tbsp chopped fresh tarragon leaves or 1 tbsp dried tarragon
1/4-1/2 tsp sea salt
1/4 tsp black pepper
75ml milk
15g rice flour
2 eggs (separated)
Pinch of cream of tartar
10g melted butter (for greasing)
10g gluten-free fine breadcrumbs or rice flour (for dusting)

For the horseradish and lemon yogurt

100g coconut or plain yogurt
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp creamed horseradish

For the Soufflé

7oz boiled beetroot (skin removed)
2 tbsp chopped fresh tarragon leaves or 1 tbsp dried tarragon
1/4-1/2 tsp sea salt
1/4 tsp black pepper
2.63fl. oz milk
0.53oz rice flour
2 eggs (separated)
Pinch of cream of tartar
0.35oz melted butter (for greasing)
0.35oz gluten-free fine breadcrumbs or rice flour (for dusting)

For the horseradish and lemon yogurt

3.5oz coconut or plain yogurt
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp creamed horseradish

Step 3 of 6

Add egg yolks one at a time, blend again, then pour into a large mixing bowl.

For the Soufflé

200g boiled beetroot (skin removed)
2 tbsp chopped fresh tarragon leaves or 1 tbsp dried tarragon
1/4-1/2 tsp sea salt
1/4 tsp black pepper
75ml milk
15g rice flour
2 eggs (separated)
Pinch of cream of tartar
10g melted butter (for greasing)
10g gluten-free fine breadcrumbs or rice flour (for dusting)

For the horseradish and lemon yogurt

100g coconut or plain yogurt
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp creamed horseradish

For the Soufflé

7oz boiled beetroot (skin removed)
2 tbsp chopped fresh tarragon leaves or 1 tbsp dried tarragon
1/4-1/2 tsp sea salt
1/4 tsp black pepper
2.63fl. oz milk
0.53oz rice flour
2 eggs (separated)
Pinch of cream of tartar
0.35oz melted butter (for greasing)
0.35oz gluten-free fine breadcrumbs or rice flour (for dusting)

For the horseradish and lemon yogurt

3.5oz coconut or plain yogurt
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp creamed horseradish

Step 4 of 6

Place the crisper basket into the unit then pre-heat to 200C and set the time to 10 minutes. Grease and dust ramekins and set to one side.

For the Soufflé

200g boiled beetroot (skin removed)
2 tbsp chopped fresh tarragon leaves or 1 tbsp dried tarragon
1/4-1/2 tsp sea salt
1/4 tsp black pepper
75ml milk
15g rice flour
2 eggs (separated)
Pinch of cream of tartar
10g melted butter (for greasing)
10g gluten-free fine breadcrumbs or rice flour (for dusting)

For the horseradish and lemon yogurt

100g coconut or plain yogurt
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp creamed horseradish

For the Soufflé

7oz boiled beetroot (skin removed)
2 tbsp chopped fresh tarragon leaves or 1 tbsp dried tarragon
1/4-1/2 tsp sea salt
1/4 tsp black pepper
2.63fl. oz milk
0.53oz rice flour
2 eggs (separated)
Pinch of cream of tartar
0.35oz melted butter (for greasing)
0.35oz gluten-free fine breadcrumbs or rice flour (for dusting)

For the horseradish and lemon yogurt

3.5oz coconut or plain yogurt
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp creamed horseradish

Step 5 of 6

Whilst the unit is pre-heating whisk the egg whites in a stand mixer until stiff. Using a metal spoon, gently fold into the beetroot mixture until incorporated.

For the Soufflé

200g boiled beetroot (skin removed)
2 tbsp chopped fresh tarragon leaves or 1 tbsp dried tarragon
1/4-1/2 tsp sea salt
1/4 tsp black pepper
75ml milk
15g rice flour
2 eggs (separated)
Pinch of cream of tartar
10g melted butter (for greasing)
10g gluten-free fine breadcrumbs or rice flour (for dusting)

For the horseradish and lemon yogurt

100g coconut or plain yogurt
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp creamed horseradish

For the Soufflé

7oz boiled beetroot (skin removed)
2 tbsp chopped fresh tarragon leaves or 1 tbsp dried tarragon
1/4-1/2 tsp sea salt
1/4 tsp black pepper
2.63fl. oz milk
0.53oz rice flour
2 eggs (separated)
Pinch of cream of tartar
0.35oz melted butter (for greasing)
0.35oz gluten-free fine breadcrumbs or rice flour (for dusting)

For the horseradish and lemon yogurt

3.5oz coconut or plain yogurt
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp creamed horseradish

Step 6 of 6

Transfer mixture into the dusted ramekins then place into the unit and close the lid. Stir together the ingredients for the horseradish and lemon yogurt and set to one side. Once cooking is complete remove and serve immediately.

For the Soufflé

200g boiled beetroot (skin removed)
2 tbsp chopped fresh tarragon leaves or 1 tbsp dried tarragon
1/4-1/2 tsp sea salt
1/4 tsp black pepper
75ml milk
15g rice flour
2 eggs (separated)
Pinch of cream of tartar
10g melted butter (for greasing)
10g gluten-free fine breadcrumbs or rice flour (for dusting)

For the horseradish and lemon yogurt

100g coconut or plain yogurt
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp creamed horseradish

For the Soufflé

7oz boiled beetroot (skin removed)
2 tbsp chopped fresh tarragon leaves or 1 tbsp dried tarragon
1/4-1/2 tsp sea salt
1/4 tsp black pepper
2.63fl. oz milk
0.53oz rice flour
2 eggs (separated)
Pinch of cream of tartar
0.35oz melted butter (for greasing)
0.35oz gluten-free fine breadcrumbs or rice flour (for dusting)

For the horseradish and lemon yogurt

3.5oz coconut or plain yogurt
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp creamed horseradish

Compatible with

Ninja Foodi Health Grill & Air Fryer

Ninja Foodi Zerostick Sauce Pan

Allergies

Tip: Allergy Advice

Cooking mode

For the Soufflé

For the horseradish and lemon yogurt

For the Soufflé

For the horseradish and lemon yogurt

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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