Leek Mousses

• Makes: 8
• Preparation time: 15 min, plus cooling time
  
• Ingredients
• 1 lb (450g) leeks, trimmed, thinly sliced and washed
• salt and pepper
• 1 oz (25g) butter
• 2 tbsp plain wholemeal flour
• half pint (300ml) milk
• 5 oz (150g) soft cheese with garlic and herbs
• 2 eggs
• 1 oz (25g) fresh wholemeal breadcrumbs

• Method
• Place the leeks in a medium saucepan of boiling salted water and cook for about 5 minutes
• Drain well and rinse with cold water
• Meanwhile, put the butter, the flour and milk in a 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 and blend until almost smooth
• Season to taste
• 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
• 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
• Bake at 180 c/350 f/gas mark 4, for about 1 hour or until just firm to the touch
• Leave to stand for 4 - 5 minutes before turning out