Baking, Desserts, In Season, Vegetarian

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.

Ingredients

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

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.

Ingredients

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

Step 3 of 6

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

Ingredients

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

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.

Ingredients

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

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.

Ingredients

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

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.

Ingredients

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

Cooking method:

Standard