35 g strong flour
35 g plain flour
1 L milk
1 tsp grated nutmeg
100 g smoked cheese
1 tsp garlic, pureed
½ tsp English mustard
6 large eggs, separated
2 large bulbs of beetroot, cleaned
2 gelatine leaves
100 g butter
100 g white wine
200 g cream
50 g parmesan shavings
Pre heat oven to 200 C.
Make the jelly the day before by roasting the beetroot until soft.
Whilst still warm, peel and blend in a food processor. Soak the gelatine in cold water until soft and add to the warm puree.
Spread onto a clean tray and refrigerate.
For the Soufflé:
Make a roux by melting the butter and slowly adding both the strong and plain flour. Cook with the butter until it turns to a sandy texture.
In a separate pot, simmer the milk and nutmeg and slowly whisk into the sandy roux, continuously mixing to avoid lumps forming.
Add the grated cheese, garlic and mustard, remove from the heat, allow to cool slightly and whisk in the egg yolks. Whisk egg whites until stiff and fold gently into the cheese sauce mixture.
Fill the buttered ramekins or soufflé moulds 3/4 full and cook in a tray of hot water for 10 – 12 minutes in the pre-heated oven.
In a small saucepan, simmer the sauce ingredients and reduce to a sauce consistency.
Turn the soufflé out of mould onto a warmed plate then cover the soufflé with the cream sauce. Finally scoop the jelly and place on the plate at the last minute.