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.
