Don’t let fear keep you from making a delightfully airy, oh-so-cheesy souffle. This easy-to-execute recipe for twice-baked, triple cheese soufflé is perfectly foolproof and is bound to make you a souffle expert! The recipe is courtesy of the latest season of the popular cooking show, Come Dine With Me SA and contestant Kevin Collins. He managed to perfectly execute this notoriously difficult dish, and you can too with this easy-to-follow recipe.
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Swiss, Italian and English Twice-Baked Soufflé
6 extra large eggs
100g Swiss Gruyere cheese
100g English Cheddar cheese
100g Italian Pecorino cheese
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.
Want more great recipes? Check out this delightful recipe for Mussels With White Wine, Leeks, & Cream.