Ingredients

Method

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

Ingredients

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.