As Captain Sandy Yawn declared on the July 25 episode of Below Deck Mediterranean, chef Dave White is a "true artist" when it comes to his culinary skills. Although Dave explained on the show's Season 7 premiere that he doesn't "follow recipes," thankfully for home chefs everywhere, he is happy to share one of his incredible recipes for others to use.
Below, find Dave's step-by-step guide to making a white peach and beetroot soufflé.
Chef Dave’s White Peach and Beetroot Soufflé
Melted butter, for greasing
4 white peaches
4 tbsp of almond flour
4 free-range egg whites
1 tbsp of beetroot powder
6 round tbsp caster sugar
3 rounded tsp cornflour
1 rounded tbsp plain flour
90ml/ 3¼ fl oz double cream
110ml/ 4 fl oz full-fat milk
Icing sugar, for dusting (optional)
Remove the stone of the peaches [and] then roughly chop them. Add the peaches to a saucepan and caramelize with a tablespoon of brown sugar. Once softened, add to a blender and blitz until smooth. Pass through a fine sieve then set aside to cool.
Brush the insides of four ramekins with butter. Add a small amount of sugar to each, and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge.
Separate the eggs – crack each egg in half and tip the contents between the two shells, allowing the whites to slide through into the bowl beneath while the yolks stay in the shells.
Put four egg whites into a large bowl and two of the yolks into a separate small bowl (the leftover egg yolks can be saved for scrambled eggs or custards).
Preheat the oven to 180°C (160°C fan assisted)/350°F/Gas 4. Put the baking tray into the middle of the oven.
Whisk the egg whites in a large bowl using a hand whisk or electric hand mixer. Before you start, make sure the bowl and whisk are completely clean and grease-free, and make sure there’s no yolk with the egg whites or they won’t whip to full volume. Whisk until soft peaks begin to form – the egg whites should look like clouds.
When the peach purée in the saucepan has cooled, add one large spoonful of the egg whites and beat well with the whisk to make the mixture less stiff. Now, use a large metal spoon or spatula to very gently fold in the remaining egg whites. Use the spoon to go round the outside and cut through the middle – the aim is to fold in the air bubbles slowly, without breaking them up. Lastly, fold in the almond flour a tablespoon at a time.
Fill the ramekins to the brim with the mixture and level off with a spatula or palette knife. Run a thumb nail around the inside rim of the ramekins (this helps the soufflés rise evenly without catching on the sides). Place the ramekins on the baking tray in the middle of the oven for about 9 minutes until risen and turning golden. Don’t open the oven during cooking. Time and watch the soufflés carefully – take them out as soon as they’ve risen and are starting to go golden. If you’re using smaller ramekins you’ll need to reduce the cooking time by a few minutes (5 or 6 smaller soufflés will need about 10 minutes).
Dust with icing sugar or beetroot powder and serve immediately.