👨🍳 Method
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1
Cook the red beets until done or use already cooked beets.
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2
Peel the beets and cut them into brunoise (dice).
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3
Melt the butter in a small pan and add the red beet and cream to it.
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4
Bring to a boil and let simmer gently for 10 minutes.
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5
Preheat the oven to 160°C.
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6
Puree the whole thing with an immersion blender.
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7
Separate the egg.
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8
Beat the egg white until stiff.
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9
Stir the egg yolk through the puree.
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10
Taste with pepper and salt and then gently fold the egg white through.
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11
Grease the desired mold or molds with butter and distribute the puree over them.
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12
Place in a bowl with water (au bain marie).
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13
Place in the oven for 50 minutes.
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