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Beetroot Soufflé with Anchovy Sauce

A different flavour of Soufflé that is absoloutely delicious!


  • For Sauce


  • 1.

    Cook the beetroot in water for 20/30 minutes.

  • 2.

    Peel and cut into cubes and put into a blender.

  • 3.

    Add the horseradish, salt and plenty of pepper half of the grapefruit juice and blend till smooth.

  • 4.

    Heat up the other half of the juice and mix with the flour to a paste.

  • 5.

    Add to the mixture one yolk at a time and blend well until everything is smooth.

  • 6.

    Whisk the egg whites until stiff and then fold into the mixture carefully.

  • 7.

    Butter the ramekins and powder with dry breadcrumbs.

  • 8.

    Bake in a preheated oven 220° for 20/25 minutes

  • Anchovy Sauce:

  • 1.

    Put in a pan the butter and garlic let it dissolve and fry gently the garlic for 1 minute then discard.

  • 2.

    Add the anchovy fillets on a lower heat and dissolve to a cream, add the double cream and serve.

  • 3.

    Make a whole in the middle of the hot soufflé pour in 2 tbsp of the sauce and serve immediately still hot.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Beetroot Soufflé with Anchovy Sauce .


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