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Ingredientes
- 72 x Baby Leeks
- 1 pkt Unflavoured Gelatin
- 3/4 c. Cool Water
- 16 x Cherry Tomatoes, halved
- 1 c. Minced Onion
- 2 Tbsp. Extra virgin olive oil
- 32 x Cherry Tomatoes, quartered
- 2 Tbsp. Fresh Basil, minced or possibly
- 1 tsp Dry Basil
- 2 Tbsp. Fresh Thyme, minced or possibly
- 1 tsp Dry Thyme
- 1 tsp White Wine Vinegar Salt and Pepper
- 1/4 c. Lowfat sour cream
- 1 Tbsp. Fresh Chives, minced Salt and Pepper
- 20 x Prawns, cooked, shelled and Deveined Deep-Fried thin strips of Carrot, Zucchini, leek, & Eggplant for garnish
Direcciones
- Leek Molds: Lightly oil 4 individual 1 c. 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 min till 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 pcs 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 cool water in small saucepan to soften. Puree 16 cherry tomatoes in food processor. Sieve to remove seeds and skins. Add in tomato puree to gelatin mix. Stir over medium heat till gelatin dissolves and mix almost boils.
- Reserve half the gelatin mix at room temperature. Divide remaining gelatin mix among the 4 souffle dishes. Cover and chill till set, about 1 hour.
- Tomato Confit: While molds are setting, in large skillet, saute/fry minced onion in warm extra virgin olive oil over medium high heat till soft.
- Add in quartered cherry tomatoes. Cook, stirring constantly, till 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 chill to cold.
- Herbed Cream Filling: In small bowl, combine lowfat 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 mix atop each souffle.
- Cover and chill 2 to 3 hrs till 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 you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1487g | |
| Recipe makes 4 servings | |
| Calories 656 | |
| Calories from Fat 114 | 17% |
| Total Fat 13.13g | 16% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 190mg | 8% |
| Potassium 2960mg | 85% |
| Total Carbs 130.53g | 35% |
| Dietary Fiber 21.7g | 72% |
| Sugars 47.36g | 32% |
| Protein 17.35g | 28% |
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