Leek and Goat’s Cheese Charlotte

Step by step recipe

1. Cut off the green part of the leeks and remove the hairy roots. Cut the white part into four, then into 1cm long pieces. Leave to soak a few minutes in cold water, then rinse well.
2. Place the lrrks in the steamer basket.
3. Put water in tank 2 and start cooking.
4. Set aside the cooking juice.
5. Pour the content of the basket into the blending bowl.
6. Place the goat's cheese into the blending bowl.
7. Blend the bowl content.
8. Quickly dip the crispbread on both sides in the cooking liquid. Use one crispbread to cover the bottom of the ramekin. Cut the remainder into fingers to line the ramekin (choose a ramekin of roughly 10 cm in diameter).
9. Fill the centre with the leek-based preparation Cover with the pieces of soaked crispbread. Cover with a cling film and put in a cool place. Serve cold.