BEETROOT SOUFFLE WITH EGG

Preparation Method :

• Place the beetroot in a blender with the mustard and half the orange juice and liquidize to a puree.
• Mix the remaining orange juice with the corn flour and heat gently until the mixture thickens.
• Add to the blender and liquidize until smooth.
• Beat the egg yolks, one by one, into the mixture. Whisk the egg whites until very stiff and fold into the mixture.
• Put into a souffle dish and bake in a preheated hot oven for 20 to 25 minutes until risen.
• Serve immediately while hot.