Twice-baked sweetcorn soufflés

Method

1. Lightly grease 6 x 200ml ramekins, then put them in a roasting tin. Grease a large ovenproof ceramic dish.
2. Put the corn kernels in a pan with the whipping cream, then gently simmer over a low heat for 10 minutes or until the kernels are soft. Transfer the mixture to a food processor and blend to a purée. Push through a medium mesh sieve into a bowl. Discard the debris.
3. Preheat the oven to 210°C/fan190°C/gas 6½. Melt the butter in a heavy-based saucepan over a low heat. Add the chilli and cook for 1 minute. Add the flour, then cook, stirring, for 2-3 minutes until pale. Slowly add the corn purée, stirring so it forms a lump-free sauce. Simmer gently, stirring, for 5 minutes or until smooth and thick. Remove from the heat and cool until tepid.
4. Use a wooden spoon to beat the egg yolks into the tepid corn mixture, one at a time, followed by 85g of the grated cheese. Season to taste with salt, black pepper and the cayenne pepper.
5. In a clean, dry bowl, whisk the egg whites to soft peaks. Add a spoonful to the corn mixture to loosen it. Use a metal spoon to fold in the remaining egg whites gently – don’t overmix or the soufflés may crack or collapse when cooked. Divide the mixture evenly among the ramekins. Pour enough boiling water into the roasting tray to come halfway up the sides of the ramekins, then bake for 30 minutes.
6. Use a fish slice to lift the ramekins gently onto a cooling rack to cool a little. Don’t worry if the soufflés sink slightly. When tepid, run a small knife around the rim of each ramekin, then gently turn the soufflés out on to the palm of your hand. Put them, right-side-up, into the greased ceramic dish. You can now cool and chill the soufflés, of you like.
7. To finish the soufflés, preheat the oven to 200°C/fan180°C/gas 6. Pour the cream over, then sprinkle with the remaining cheese. Bake for 20 minutes, then serve.