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1 hour

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Cooking with

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1 hour

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Baby marrow souffle served with tomato cream

40 minutes to 1 hour

Baby marrow souffle served with tomato cream

By TASTE

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 40 minutes to 1 hour

Ingredients

For the tomato cream:

500 g cherry tomatoes, halved
1 T butter, for sautéing
1 red chilli, finely chopped
3 cups cream
1 T sugar, plus extra to taste
1 T ground sea salt, plus extra to taste
2 t white pepper

For the soufflé:

100 g butter
500 g flour
2 t cornflour
1 cup milk
500 g baby marrows
3 free-range egg yolks
100 g goat’s-milk cheese, grated, plus extra for serving
5 free-range egg whites
50 g chives, chopped
A pinch of ground sea salt

Method

To make the tomato cream:

In a saucepan over a medium heat, sauté the cherry tomatoes in a knob of butter until soft. Add the chilli, cream, sugar, salt and pepper and reduce by half. Blend, then strain through a fine sieve.

To make the soufflé:

Preheat the oven to 120°C.

In a saucepan over a low heat, melt the butter, then add the flour and cornflour and mix to form a smooth paste. Slowly add the milk, mixing all the while, until a thick sauce forms.

Finely grate the baby marrows, add to a pan over a medium heat and cook until the moisture has evaporated completely. Mix the baby marrow, egg yolks and grated cheese into the white sauce.

Allow to cool.

Whisk the egg whites until soft peaks form and gently fold into the baby marrow mixture, along with the chive and a pinch of salt.

Grease soufflé moulds and fill with the mixture.

Bake for 40 minutes to 1 hour, or until golden and set. Remove from the heat and demould, carefully loosening from the mould with a butter knife.

To serve:

Drizzle the tomato cream onto oven-proof serving plates and top with the soufflé and grated cheese. Increase the oven temperature to 180°C and bake until hot all the way through.

Serve immediately.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Cherry, coconut and almond loaf cake

Molten hot chocolate with raspberry macaroons and caramel spoons

Chickpea-flour pizzas with charred peppers and mushrooms

Berry-walnut dumplings with stewed berries and frothy cream

Prawn, chicken and leek terrine

Exotic mushroom risotto

Mozzarella and ham risotto cakes

Handmade gnocchi with burnt butter and garlic glaze

Pumpkin cake with prunes in dessert wine syrup and candied pumpkin

Tender lamb, brinjal and potato curry pie

Chapati with chilli steak

Baby marrow souffle served with tomato cream

Baby marrow souffle served with tomato cream

Ingredients

Method