3 organic leeks
500mL whole roasted chicken stock
200mL 35% fat cream
4g agar agar powder
2g Gellan gum
50g soy sauce
2g fine sea salt
40 sprigs fennel pollen florets
Trim leeks and wash. Remove all dark green bitter area and roots.
Portion into 80g pieces.
Place in a cryovac bag on medium pressure and cook at 85 C in a water bath for 25 minutes.
Chill instantly to retain green colour.
Pour whole roasted chicken stock and cream into a heavy based saucepan and bring to a simmer.
Continue to cook until chicken mixture has reduced to 500mL, remove from heat.
Transfer liquid to a blender while hot, add salt, agar agar and Gellan and blend on high for two minutes.
Add soy sauce and place back into a clean saucepan on a high heat and bring to boil.
Boil for one minute, whisking constantly. Pour into a clean container and set over ice water.
Refrigerate for three hours, or until completely set.
Break up the chilled cream into small chunks with a large spoon.
Place chunks into a food processor and blend for 3-4 minutes until smooth and creamy. Pour into a squeezy bottle and keep warm.
Rewarm leeks in the oven.
Arrange on serving plate and pipe small dots of chicken cream onto each piece of leek (about four dots per leek).
Add small florets of fennel pollen to the top of the cream dots and a small pinch of salt to each portion.