This was wonderful! Gorgeous color, light & airy, delicious. I used a souffle dish (not large enough, as I found out while cooking!). Cooked for about 1 hour. Only change was to use wasabi powder in light sour cream. Mix & refrigerate 1-2 hours for best flavor. Sauce went well with souffle but tasted bad on it's own! Would make this once a year.
Beet Soufflé with Lemony Horseradish Crème Fraîche
bariolio Posted: 04/06/10