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Marrow and cheddar soufflé

by Anna Tobias
  1. Marrow and cheddar soufflé
Item 1 of 1
  • Main
  • medium
  • 4
  • 1 hour 15 minutes
★ ★ ★ ★ ★
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Probably not the first thing you'd think to do with a marrow – but that's all the more reason to try out Anna's marrow and cheddar soufflé recipe! Comforting yet light, the recipe is actually easier than it sounds and makes a delicious summer lunch treat. Take a look at Anna's other marrow recipes here.

First published in 2019
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This is an elegant lunch. Not only that, but the main ingredients, besides the marrow, are cheese and onion, so you know it’s going to taste good. There are two options for the presentation of this dish: the kitsch version where you serve it in the scooped-out marrow, or else the slightly chicer version in a gratin ramekin. Let your mood dictate which direction you go in.

Variations: This is also excellent using small pumpkins/squashes. Follow the method above and the same presentation options apply here.

Ingredients

Metric

Imperial

  • 2 marrows, weighing approx. 900g (preferably choose squat marrows that will have a better depth than long, thin ones)
  • 1 onion, sliced
  • 1 sprig of thyme, leaves picked
  • 50g of butter
  • 50g of flour
  • 280ml of milk
  • 130g of cheddar, grated
  • 3 eggs, separated
  • salt
  • pepper
SAVE RECIPE

Method

1
If using a ramekin, then aim for a size that is roughly 15cm in diameter and 10cm deep. In this instance you will need an extra 10g of butter and another tablespoon of grated cheddar
2
Preheat the oven to 175°C/gas mark 4
3
Wash the marrows, trim the ends off and slice them in half lengthways (or horizontally if using a round marrow). Scoop out the seeds and fluff
4
Drizzle 2 tbsps of the oil over the marrows and place on a baking tray and then into the oven. Bake for about 30 minutes until the flesh is only just cooked. Remove from the oven. Scoop out some flesh, leaving a 1 cm border. Roughly mash up the flesh with a fork and set aside
5
Melt the butter in a saucepan and add the onions and thyme. Sweat on a gentle heat for 15–20 minutes without colouring until they’re soft and unctuous
6
Add the flour and cook for at least two minutes. Now add the marrow flesh and stir in. Add the milk in stages, allowing the flour to absorb it bit by bit until you are left with a fairly thick white sauce. Once the sauce comes to a simmer, turn off the heat. Stir in the cheese and season, then stir in the egg yolks
7
In a clean and dry bowl, whisk the egg whites to stiff peaks. Stir one-third of the whites into the marrow mix and then gently fold in the rest
8
If you’re using the marrow presentation then pour the mix into the cavities, leaving a small gap at the top to allow for rise. If opting for the chic version, then take the ramekin and butter it generously, then sprinkle in the extra cheese and shake around so the sides are covered. Pour in the mix to come three-quarters of the way to the top
9
Place in the oven for about 25 minutes if you’re using the marrow method, or else 35 minutes for the ramekin. Serve with a simple green salad on the side and enjoy
First published in 2019
Anna Tobias

Previously guest head chef at East London favourite P. Franco, Anna Tobias has built a career on simple but effective cookery.

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