• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. --leek molds--

  3. 72 baby leeks

  4. --tomato gelatin--

  5. 1 package unflavored gelatin

  6. 3/4 cup cold water

  7. 16 cherry tomatoes -- halved

  8. --tomato confit--

  9. 1 cup chopped onion

  10. 2 tablespoons olive oil

  11. 32 cherry tomatoes -- quartered

  12. 2 tablespoons fresh basil -- chopped or 1 teaspoon dried basil

  13. 2 tablespoons fresh thyme -- chopped or 1 teaspoon dried thyme

  14. 1 teaspoon white wine vinegar

  15. --herbed cream filling--

  16. 1/4 cup sour cream

  17. 1 tablespoon fresh chives -- chopped

  18. salt and pepper

  19. 20 prawns -- cooked, shelled and deveined

  20. deep-fried thin strips of

  21. carrot -- zucchini, leek

  22. and eggplant for garnish

Instructions Jump to Ingredients ↑

  1. Leek Molds: Lightly oil 4 individual 1 cup soufflé 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.

  2. 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.

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

  4. 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.

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

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

  7. 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.

  8. Pour into bowl, and refrigerate to cool.

  9. Herbed Cream Filling: In small bowl, combine sour cream, chives, salt and pepper to taste.

  10. Assembly: Reserve half the tomato confit. Spoon remaining confit over set gelatin in soufflé dishes.

  11. Top with a spoonful of cream filling in center, then cover with remaining tomato confit.

  12. Carefully spoon a layer of the remaining gelatin mixture atop each soufflé.

  13. Cover and refrigerate 2 to 3 hours until set.

  14. To Serve: Gently loosen plastic wrap from sides of soufflé with a knife. Lift gelatin molds out of soufflés using extended ends of plastic wrap as "handles." Peel plastic wrap from sides.

  15. Lift molds off plastic wrap with a spatula and center each mold on a serving plate.

  16. Garnish each with 5 prawns and deep-fried vegetables, if desired.

  17. Source: Victoria Magazine, March 1994


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