Equipment and preparation: you will need 4 x 10cm/4in soufflé dishes. For the blackberry coulis, put the blackberries and sugar into a small pan with 100ml/3½fl oz water. Bring to the boil ...
Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish. Separate the eggs. Beat the yolks into the sauce along with most of cheese. Whisk the egg whites until ...
Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2 1/2-quart souffle dish; dust lightly with flour. Preheat oven to 350 degrees. Place corn in a large saucepan ...
Cut six 14-inch-by-7-inch strips of cooking parchment. Fold the strips in half lengthwise and wrap them around six 6-ounce souffle dishes to come up about 3/4 inch above the top of each dish.
Place in the prepared ovenproof dish, then run your thumb around the edge of the souffle mixture to help the souffle rise. Bake for 25 minutes without disturbing until well-risen and the top is brown.