Fans of Come Dine With Me SA and home cooks unite – this recipe for twice-baked, triple cheese soufflé is perfectly foolproof. The latest season of the popular cooking show brought with it one dish that wowed the judges: Kevin Collins’ Swiss, Italian and English twice-baked soufflé dish. He managed to perfectly execute this notoriously difficult dish, and you can too with this easy-to-follow recipe:

Swiss, Italian and English twice-baked soufflé

Ingredients:

6 extra large eggs
100g Swiss Gruyere cheese
100g English Cheddar cheese
100g Italian Pecorino cheese
Butter
Cream
Tarragon
Garnish leaves

Method:

Make a white sauce using 3 kinds of cheese: Swiss Gruyere, English Cheddar and Italian Pecorino.

Separate eggs and whisk the yolks into the thickened cooled white sauce.

Beat the egg whites stiffly until peaks hold.

Fold in the cheese sauce.

Preheat the oven and butter the ramekins.

Divide up and bake for 12 minutes. Leave to cool and remove from ramekins.

Cover until 20 minutes before you need to serve.

Chop the fresh tarragon herb and infuse in the cream while heating it gently.

Reheat the oven. Place the baked soufflés in an ovenproof dish, pour over the warmed cream and reheat for 10 minutes.

Serve immediately with garnish.

Tune into Come Dine With Me South Africa on Thursdays at 20:00 on DSTV’s BBC BRIT (channel 120) for loads of laughs and the occasional great cooking tip.

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