Leek mousse

Ingredients

• 6 big leeks, with green side
• 1 cup cream4 eggs
• 2 bread slices dipped in milk
• 1/2 teaspoon saltbutter and breadcrumbs for the pan
• Lettuce and tomatos to decorate

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Preparation

• Clean throroughly, cut each one in four pieces and cook them in some salty water for 5 minutes in the pressure cooker. Drain them well.
• In the mixer, make a cream with eggs, bread, cream and leeks. Con la batidora, haz una crema con los huevos, el pan, la nata y los puerros. Strain it.
• Grease a rectangular pan and spread it with breadcrumbs. Pour the stained cream in it.Turn oven on at 200 º C.
• Cook the mousse in a water bath for 45 minutes or until an inserted toothpick comes out clean.
  
• When is cool, take it out on a seving plate covered with lettuce leaves and surrounded by tomatoes wedges.
• Serve at room temperature.

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