Steemed Leeks from last summer, curdled milk and sage salt

Heat the milk very gentle until finger warm, curdle with rennet, let it sit for 10 minutes or until you get a clean break.
Dice the now set curd in dices 3*3*3cm, leave them undisturbed in the whey that is now starting to be expelled. Steam the leeks until tender in 100°c. While steaming the leeks, very gently warm the curds and whey on the stove, it should be around 45°c when serving.
Bush each leek with some very good butter and season with a litle sage salt, plate a cube of curdled milk and a litle pile with sage salt together with it.