Title: Baby Leeks with Tomato Confit
Categories: Vegetable Seafood
Yield: 4 Servings

LEEK MOLDS
72		Baby Leeks
TOMATO GELATIN
1	pk	Unflavoured Gelatin
3/4	c	Cold Water
16		Cherry Tomatoes, halved
TOMATO CONFIT
1	c	Chopped Onion
2	tb	Olive Oil
32		Cherry Tomatoes, quartered
2	tb	Fresh Basil, chopped or
1	ts	Dried Basil
2	tb	Fresh Thyme, chopped or
1	ts	Dried Thyme
1	ts	White Wine Vinegar
		Salt and Pepper
HERBED CREAM FILLING
1/4	c	Sour Cream
1	tb	Fresh Chives, chopped
		Salt and Pepper
20		Prawns, cooked, shelled and
		Deveined
		Deep-Fried thin strips of
		Carrot, Zucchini, leek,
		& Eggplant for garnish

Leek Molds: Lightly oil 4 individual 1 cup souffle dishes, about 4" in diameter and 2" deep. Linewith 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 saucelike 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 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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