1/2 cup of cornstarch
2 cups of milk
3 medium-sized cooked beetroot, cut into pieces
4 cups of grated cheddar cheese
4 eggs, separated
Salt and black pepper to taste
1/4 cup of grated Parmesan cheese
1/2 cup of cornstarch
2 cups of milk
3 medium-sized cooked beetroot, cut into pieces
4 cups of grated cheddar cheese
4 eggs, separated
Salt and black pepper to taste
1/4 cup of grated Parmesan cheese
Mix the cornstarch and milk
Heat it over low heat, stirring until thickened
Process in a blender or food processor with the beetroot, cheddar cheese, and egg yolks
Beat well and season with salt and black pepper
Heat again over low heat and cook, stirring constantly, until the cheese melts
Pour into a round refractory dish
Cover with whipped egg whites and sprinkle with Parmesan cheese
Bake in a moderate oven (350°F) preheated for about 20 minutes, until golden brown
Let it rest for 15 minutes before serving.
