Leek Mousses (Petites Mousses Aux Poireaux) Recipe
Leek Mousses (Petites Mousses Aux Poireaux) Recipes
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
25g (1 oz) fresh brown or white breadcrumbs
leeks in a medium saucepan of boiling salted water and cook for about 5
minutes until tender. Drain well and rinse with cold water.
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.
cooled sauce, soft cheese, eggs and breadcrumbs in a blender or food
processor and process until almost smooth. Season.
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.
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.