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 harbour dirt it is best to slice them before washing thoroughly in a colander.
MAKES 8
Pretty little mousses to liven up any meal and add a dash of pastel colour to the plate.
450 g (1 lb) leeks, trimmed, thinly sliced and washed
salt and pepper
25 g (1 oz) butter
30 ml (2 tbsp) plain wholemeal flour
300 ml (1/2 pint) fresh milk
150 g (5 oz) soft cheese with garlic and herbs
2 eggs
25 g (1 oz) . fresh wholemeal breadcrumbs
1. 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.
2. 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.
3. Place the cooled sauce, soft cheese, eggs and breadcrumbs in a blender or food processor and process until almost smooth. Season to taste.
4. Lightly grease eight 100 ml (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.
5. Place the ramekins in a roasting tin. Add enough hot water to come halfway up the sides of the dishes. Cover the roasting tin tightly with foil.
6. Bake at 180°C (350°F) mark 4 for about 1 hour or until just firm to the touch. Stand for 4 - 5 minutes before turning out.
