Leek Mousses (Petites Mousses Aux Poireaux) Recipe

Leek Mousses (Petites Mousses Aux Poireaux) Recipes

Ingredients :

450g (1 lb) leeks, trimmed and thinly sliced

salt and freshly milled black pepper

25g (1 oz) butter

30ml (2 tbsp) plain flour

300ml (1/2 pint) milk

150g (5 oz) soft cheese with garlic and herbs

2 eggs

25g (1 oz) fresh brown or white breadcrumbs

Method :

Place the leeks in a medium saucepan of boiling salted water and cook for about 5 minutes until tender. Drain well and rinse with cold water.

Meanwhile, put the butter, the flour and milk in a medium saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 2-3 minutes. Add half the cooked leeks and leave to cool.

Place the cooled sauce, soft cheese, eggs and breadcrumbs in a blender or food processor and process until almost smooth. Season.

Lightly grease eight 100ml (4 fl oz) ramekin dishes and scatter a few of the reserved leeks in the bottom of each. Carefully pour the sauce on top of the leeks. Place the ramekins in a large rectangular oven dish. Add enough hot water to come halfway up the sides of the dishes. Cover the dish tightly with foil. Bake at 180C (350F) mark 4 for about 1 hour, or until just firm to the touch. Stand for 4-5 minutes before turning out.

Serves 8

Delicious and impressive looking, these pale green mousses go well with fish dishes, or can be served as a starter or light lunch dish on their own. Because leeks harbor dirt it is best to slice them before washing thoroughly in a colander.

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