Leek Pudding
4 servings
90 minutes
Leek pudding is a refined dish of author cuisine where tenderness meets rich flavors. This culinary masterpiece is rooted in the tradition of transforming simple ingredients into an exquisite treat. The velvety texture of the pudding, complemented by the light sweetness of leek, creates a harmony of tastes, while airiness is achieved through whipped cream and eggs. Béchamel with spinach adds freshness and softness to the dish, highlighting its elegance. Baking in a water bath gives the pudding incredible tenderness and rich flavor. It’s an excellent treat for both everyday lunch and special occasions when you want to surprise guests with something unusual. Serving it with green sauce adds brightness and freshness to the pudding, making it a true centerpiece on the table.
1
Cook the leek in boiling salted water for 20-30 minutes until soft. Place breadcrumbs in a bowl with warm milk and let sit for 10 minutes. Drain the water from the pot and dry the onion with paper towels. Take a 20 cm long dish, line the bottom with foil, and grease with butter. Preheat the oven to 180 degrees.
- Leek: 250 g
- Milk: 650 ml
- Breadcrumbs: 50 g
- Butter: 45 g
2
Peel the onion, keeping the tops, and cut the white part into 2 cm pieces. Send the tops along with breadcrumbs to a blender, mix, add eggs one by one, and continue to blend. When the mixture becomes homogeneous, transfer it to a bowl and add whipped cream. Mix well and add the onion pieces - mix again and place the mixture in a foil-lined dish.
- Leek: 250 g
- Breadcrumbs: 50 g
- Chicken egg: 3 pieces
- Cream: 175 ml
3
Place the mold in a deep baking dish or a large baking pan and pour boiling water into it so that it rises about halfway up the mold with the mousse. Send everything to a preheated oven at 150 degrees for 1 hour.
4
During this time, prepare the béchamel: melt butter with vegetable oil in a saucepan and mix in the flour. Gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and cook on low heat, stirring, for 8-10 minutes. Then transfer the sauce to a blender and add the cooked spinach: blend thoroughly to make a green béchamel sauce.
- Butter: 45 g
- Sunflower oil: 1 tablespoon
- Wheat flour: 1 tablespoon
- Milk: 650 ml
- Salt: to taste
- Spinach: 100 g
5
Remove the mold from the oven. Use foil to extract the pudding from the mold and place it on a plate - serve immediately with green sauce.