Cherry soufflé
By Matt Tebbutt From Saturday Kitchen Ingredients For the cherry sauce 1kg/2lb4oz fresh cherries 1 cinnamon stick ½ vanilla pod 150ml/5fl oz kirsch 100g/3½oz caster sugar For the soufflé 10g butter 85g/3oz sour cherries, soaked in hot water 500ml/18fl oz milk ½ vanilla pod 70g/2½oz semolina flour 85g/3oz caster sugar …