Preheat oven at 200 Celcius (fan).

In a pan, add milk, corn flour and heat at low.
Keep stirring with a hand wire until mixture thickens, for 3-4 minutes.

Add chopped couverture in bowl along with the warm milk and stir with a silicon spatula until you have a homogenous mixture. 
Add egg yolks in the bowl and keep stirring.
Add egg whites and salt in the mixer bucket and beat with the wire on high speed. Add sugar in three doses until you have a firm meringue.
Add a large spoon of the meringue in the bowl with the rest of the ingredients and stir.
Add remaining meringue and stir softly as you don’t want to lose volume from the meringue.

Transfer mixture in a pastry bag and fill 6 pans for soufflé.
Straighten soufflé’s surfaces so as to not crack during baking and bake for 10 minutes.

Add cherries in a small saucepan along with sugar, lime juice and star anise and boil in medium heat until glazed.
Add the cherry mixture in a baby feeding bottle and lightly shake to give it the desired texture.