Meringue , blueberry and beet ? And yes, in the kitchen anything is possible with this iced soufflé recipe that makes your mouth water. Quickly in the kitchen to test!
Preparation time: 40 minutes
Cooking time: 8 minutes
For 4 people
Preparation:
Open Aucy's can of crunchy red beets and reserve the equivalent of 2 tablespoons of beet cubes.
Pour the rest of the beets in a blender.
Add 200 g of blueberries , the sugar and mix finely.
Pour into a large bowl and set aside.
Preparation of the Italian meringue:
Put the egg whites in the bowl of a mixer.
Pour the sugar and water into a saucepan and bring to a boil.
Check the temperature with a sugar thermometer . When it reaches 100 ° C, start whipping up the egg whites at maximum power.
When the sugar reaches 121 ° C, reduce the speed of the mixer and gradually add the cooked sugar .
Return the mixer to maximum speed and let run for 5 min.
Then reduce the speed and let run until completely cooled.
Your meringue should be smooth and shiny and form a "bird's beak" at the tip of the whisk. At the same time, prepare the whipped cream using a whisk in a very cold container. Gently incorporate, using a spatula, the meringue with the beetroot and blueberries .
Incorporate the whipped cream in the same way .
For the dressing, use small ramekins 8 cm in diameter. 2 to 3 cm high. Garnish each ramekin base with the soufflé machine, place a few cubes of beets and blueberries in the center. Cover again with the appliance, smooth to the edge of the ramekin.
Place a circle of the same diameter as the ramekin on it.
Enhance with cream and smooth.
Place the ramekins in the freezer for 2 to 3 hours.
Unmould with a torch or the heat of your hand the small circles that enhance the ramekins.
Garnish with pansy blossoms , beet cubes and purple basil sprouts just before serving.
TIP: Substitute raspberries for blueberries , a perfect duo with beets too !
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