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Sŵffle Cennin (Leek Mousses)

Sŵffle Cennin (Leek Mousses) is a classic Cymric (Welsh) recipe for a traditional mousse of leek puree in a milk and cheese sauced that's steamed on a bed of leeks and which can be served as starter or an accompaniment. The full recipe is presented here and I hope you enjoy this classic Welsh version of : Leek Mousses (Sŵffle Cennin).

prep time

20 minutes

cook time

14 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Vegetable Recipes Milk Recipes Cheese Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

450g cennin (gyda'r rhan fwyaf o'r gwyrdd wedi ei dorri), wedi tafellu'n denau a golchi
halen a phupur du
25g o fenyn
2 llwy fwrdd o flawd plaen
300ml o lefrith
150g o gaws meddal (gyda garlleg a perlysiau, os yn bosib)
2 ŵy
25g briwsion bara ffrés

Dull:

Dewch a badell canolig o ddŵr wdi ei halltu'n ysgafn i ferwi, yhwanegwch y cennin a coginiwch hwy am tua 5 munud, nes yn dyner. Sychwch hwy yn dda cyn rhdeg o dan ddŵr oer. Yn y cyfamser toddwch y menyn newm sosban yna gwasgarwch y blawd am ei ben cyn cymysgu i fewn i wneud roux llyfn. Curwch y llefrith i fewn yna cynheswch y gymysgfa gan guro'n gyson nes i'r saws ddechrau twchu yna dewch a'r gymysgfa i ferwi. Gosdyngwch i led-ferwi a choginiwch am 3 munud cyn ychwanegu hanner y cennin a thynu'r sosban oddi ar y gwres a'i adael o'r neilltu i oeri. Pan yn oer cyfunwch y saws gyda'r caws, ŵlyau a briwsion bara mewn prosesydd bwyd a proseswch y cyfan nes bron yn llyfn yna ychwnegwch halen a phupur du at flas. Iriwch tua 8 ramekin 100ml gyda ychydig o fenyn a rhoddwch y cennin sydd yn ychwaneg yn eu gwaelod. Tywalltwch y sawsi dros ben y cenning yna rhoddwch y potiau mewn tun rhostio. Ychwanegwch ddigon o ddŵr poeth i ddo haner fford i fynu'r potiau yna gorchuddiwch y tun gyda ffoil. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 180°C a chraswch am tua awr neu nes fod y sŵffle yn gadarn i'r cyffyrddiad. Tynnwch o'r popty a gadewch i sefyll am 5 munud cyn troi allan ar blât a gweini.

English Translation

Ingredients:

450g leeks (trimmed of most of the green parts), finely sliced and washed
salt and freshly-ground black pepper
25g butter
2 tbsp plain flour
300ml milk
150g soft (cream) cheese (preferably with garlic and herbs)
2 eggs
25g fresh breadcrumbs

Method:

Bring a medium pan of lightly-salted water to a boil. Add the leeks and cook for about 5 minutes, or until tender. Drain in a colander before running under a cold tap.

In the meantime melt the butter in a saucepan then scatter the flour over the top before stirring in to form a smooth roux. Beat in the milk with a whisk then heat the mixture whilst whisking constantly, until the sauce begins to thicken then bring to a boil. Reduce to a simmer and cook for 3 minutes before adding half the leeks and taking the pan off the heat. Set aside to cool.

When the contents of the pan are completely cold combine the sauce, in a food processor, with the cheese, eggs and breadcrumbs and pulse until almost smooth then season to taste.

Lightly grease eight ramekins (about 100ml in volume) with a little butter then scatter the remaining leeks in the bases . Pour the sauce over the top then place the ramekins in a roasting tin. Add enough hot water to come half the way up the sides of the ramekins then cove the roasting tin with foil. Transfer to an oven pre-heated to 180°C and bake or about an hour, or until the mousses are just firm to the touch. Remove from the oven and set aside to stand for 5 minutes before turning out onto a plate and serving.

This makes an excellent accompaniment to fish dishes and can also be served as a starter with a green of fish-based salad.