Baby Leeks With Tomato Confit

Recipe Ingredients

		Leek Molds
72		Baby leeks
		Tomato Gelatin
1 packet		Unflavored gelatin
3/4 cup	177ml	Cold water
16		Cherry tomatoes - halved
		Tomato Confit
1 cup	62g / 2.2oz	Chopped onion
2 tablespoons	30ml	Olive oil
32		Cherry tomatoes - quartered
2 tablespoons	30ml	Fresh basil - chopped or
1 teaspoon	5ml	Dried basil
2 tablespoons	30ml	Fresh thyme - chopped or
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	White wine vinegar
		Salt and pepper
		Herbed Cream Filling
1/4 cup	59ml	Sour cream
1 tablespoon	15ml	Fresh chives - chopped
		Salt and pepper
20		Prawns - cooked, shelled and deveined
		Deep-fried thin strips of Carrot - zucchini, leek, and eggplant for garnish

Recipe Instructions

Leek Molds: Lightly oil 4 individual 1 cup souffle dishes, about 4" in diameter and 2" deep. Line with clear plastic wrap, smoothing out wrinkles as much as possible and leaving ends extended over tops of dishes.

Trim off leek tops so leeks are about 5" long. Blanch leeks in large pot of boiling water 2 to 3 minutes until leeks are tender but still retain their shape. Plunge into ice water.

Cut bottom portions of leeks in lengths the same height as the souffle dishes, about 2". Stand leek pieces on end around inside edge of each souffle forming a leek "shell," with white portions of leeks toward bottom of dish. Set aside.

Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to soften. Puree 16 cherry tomatoes in food processor. Sieve to remove seeds and skins. Add tomato puree to gelatin mixture. Stir over medium heat until gelatin dissolves and mixture almost boils.

Reserve half the gelatin mixture at room temperature. Divide remaining gelatin mixture among the 4 souffle dishes. Cover and refrigerate until set, about 1 hour.

Tomato Confit: While molds are setting, in large skillet, saute chopped onion in hot olive oil over medium high heat until soft.

Add quartered cherry tomatoes. Cook, stirring constantly, until tomatoes are very soft and form a sauce like consistency. Remove from heat. Stir in basil, thyme, white vinegar, salt, and pepper to taste. Pour into bowl, and refrigerate to cool. Herbed Cream Filling: In small bowl, combine sour cream, chives, salt and pepper to taste.

Assembly: Reserve half the tomato confit. Spoon remaining confit over set gelatin in souffle dishes. Top with a spoonful of cream filling in center, then cover with remaining tomato confit. Carefully spoon a layer of the remaining gelatin mixture atop each souffle. Cover and refrigerate 2 to 3 hours until set.

To Serve: Gently loosen plastic wrap from sides of souffle with a knife. Lift gelatin molds out of souffles using extended ends of plastic wrap as "handles." Peel plastic wrap from sides. Lift molds off plastic wrap with a spatula and center each mold on a serving plate. Garnish each with 5 prawns and deep-fried vegetables, if desired.

Source:
Victoria Magazine, March 1994

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