Leek mousse

Yield: 4 servings

Measure Ingredient
500 grams Leeks; cut into
; 2.5cm(1-inch)
; slices (1lb)
25 grams Polyunsaturated margarine; (1 oz)
25 grams Plain flour; (1 oz)
4 Eggs; separated
Freshly ground black pepper


Preheat the oven to Gas Mark 6/200øC/400 øF.

Grease a 1¼-litre (2 ¼-pint) deep ovenproof dish or four ramekins.

Put the leeks in a steamer, metal colander or sieve over a saucepan of boiling water, cover and steam for 10 minutes or until tender. Leave to cool for about 10 minutes.

Melt the margarine in a saucepan and add the flour. Season with plenty of pepper and cook for 2 minutes. Transfer to a large bowl and leave to cool slightly. Add the leeks and egg yolks and mix well.

Whisk the egg whites until stiff but not dry, then fold them into the leek mixture. Gently spoon the mixture into the prepared dish or ramekins and bake in the oven for 20-25 mintues, or until risen and set (15-20 minutes for ramekins).

Serve with a salad, baked potatoes and crusty French bread.

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