150 g baked sunchoke (weighed peeled)
50 g baked beetroot (weighed peeled)
20 g butter
20 g flour
125 ml beet juice
2-3 tablespoons poppy seeds + butter for the forms
Puree sunchoke and beet in a mixer. Melt butter, stir in flour then add beet juice while whisking, cook over low heat until it thickens. Remove from the heat, stir in sunchoke-beet puree, then the egg yolks. Season with salt and pepper. Beat egg whites with a pinch of salt, then fold it into the batter. Pour it in buttered and with poppy seed coated ramequins and bake for 6-8 minutes over 200°C.