Baby marrow souffle served with tomato cream

Name: Baby marrow souffle served with tomato cream
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