Sauerkraut Flan on Leek Whipped Cream Sauce

Coarsely chop the sauerkraut, steam in a third of the butter for 20 minutes until soft. Mix half of it in a hand mixer, add egg yolk and a few tablespoons of the whipped cream. Stir in remaining sauerkraut, season with salt, pepper and lemon zest. Whip the egg whites until stiff and fold in.

Preheat oven to 225 degrees. Grease small ramekins (one-eighth liter volume) and spread the cabbage mixture evenly on them. Place the ramekins in a gratin dish filled to a height of 2 cm with water and set in the oven for 15 minutes with the lid closed.

In the meantime, clean and rinse the leeks, cut off the whites and steam them in a quarter of the butter until soft. Pour in the clear soup, cover and cook for 10 minutes until tender. Finely mash and strain through a sieve. Pour back into the saucepan, stir in whipped cream and simmer gently. Season with salt, pepper and mustard.

Cut the leek greens into fine strips about 5 cm long. Add to the sauce and simmer for 5 minutes.

Turn the finished flans out onto plates, pour the sauce around them, add the ham loosely. Garnish with a little leek if desired.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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