What with the pinenuts and the chunky concasse sauce, this timbale has more texture than the average savoury pudding. Leeks and ginger are excellent together and they interact beautifully with the coriander in the concasse. You will need six ramekins of about 150mls capacity, though any vessel will do - I have successfully used cups and small bowls.
STEW THE LEEKS IN A LITTLE OLIVE OIL, with the garlic and ginger, until just tender. Stir in the seasonings, lime and pinenuts, and remove from the heat. Meanwhile, make a custard by beating the eggs and cream cheese together in a food processor, then adding the egg whites, and finally the cream. Add the custard to the leeks when they have cooked a little.
Surround each timbale with a tablespoon or two of the concasse, which can be either at room temperature or heated through very briefly.
DESEED THE TOMATOES and chop them into small dice. Stir in all the other ingredients, using just enough olive oil to give a moist consistency. Simply stir everything together shortly before serving.
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