Leek à la crème

Cut the leeks into 10 equal pieces and save the green parts for the crispy angel hair and leek stock

Prick the pieces of leek with a meat fork in several places and brown the leeks with a cook’s blowtorch until they are fully cooked.

Remove the outer black leaves and use them for the stock by infusing them with the dashi under vacuum.

Use the inner part of the leeks for the dish. Store in the refrigerator until needed.

Gently cook the mustard seeds in the remaining ingredients and store in the refrigerator until needed.

Mix all ingredients together and heat to 85°C.

Cool on ice-cold water and transfer to a siphon.

Grate the mature cheese and mix with the ground almond and flour.

Add the egg whites and egg yolks and mix in a blender until smooth.

Leave the cheese mixture to rest in the refrigerator for 24 hours.

Pass through a fine sieve, fill a siphon with the cheese mixture and aerate with 3 cartridges.

Pierce a hole in a coffee cup.

Half fill the cup with the cheese foam from the siphon.

Heat in the microwave at 700 watt for 30 to 40 seconds.

Cut into equal-sized cubes and leave to dry further in the food dehydrator.

Bring the Debic Culinaire Original to the boil with the leek stock and reduce to half.

Add the dill and mix until smooth in the blender.

Season to taste with sea salt.

For the angel hair, cut the greens of the leeks into a wafer-thin julienne and blanch briefly.

Then dry in the food dehydrator and season with sea salt.

Season to taste with sea salt.