- Orange juice - 50 milliliters
- Orange peel - 3 teaspoons
- Beet - 250 Grams
- Yolk egg - 3 pieces
- Egg whites - 3 Pieces
- Butter - 10 Grams
- Powdered sugar - 5 Grams
- Ricotta - 100 Grams
1. First of all, bake beetroot (do not clean it). We warm the oven to a temperature of one hundred and eighty degrees, and we send it beets wrapped in foil, or you can simply cover the form with foil. We bake for about an hour, maybe a little more. 2. Then let the beetroot completely cool (right in the foil), peel and grind, using a blender, or rub it on a fine grater. Mix together the grated beets and ricotta. 3. Using a mixer, we take three egg whites, gradually and accurately add sugar. Whisk until soft peaks, just until sugar dissolves. While whites were beating, pre-lubricate the forms with oil and sprinkle with powdered sugar. Forms for a while put into the freezer. 4. Beet mixture blend the spatula carefully into the squirrels. We take the form and fill it with a mixture of about two-thirds. We warm the oven to a temperature of two hundred degrees and send there the forms of minutes for eight to ten. The souffle will rise noticeably. 5. To prepare the sauce with three sugar yolks, add orange juice and zest, put on a water bath, stir. We remove when thickens, butter mix up until it dissolves. 6. As soon as the souffle is ready, it must be served immediately (as it quickly falls off). In the middle of the souffle we make holes for the sauce.
Servings: 4