Butterhead lettuce and yoghurt jelly

This jelly is made with a pure butterhead lettuce coulis. You can create your own variations on this recipe with other leafy vegetables.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Butterhead lettuce and yoghurt jelly

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head lettuce (butterhead)



agar agar



gelatine, soaked in cold water

Preparation method

  • Rinse the lettuce
  • Cook until tender in salted water and purée in the blender together with the liquid until smooth.
  • Measure 320g of the purée.
  • Bring to the boil with the agar agar and dissolve the gelatine in this mixture.
  • Season to taste with salt and pepper.
  • Transfer to little moulds or, as in the photograph, onto a sheet with shapes stencilled into it.
  • Remove the sheet and pour a contrasting jelly on top. In this case a yoghurt jelly was used.

Serving suggestions

  • As part of a starter, e.g. with langoustine, leek, quinoa or green herbs.
  • As part of an amuse-bouche, e.g. with radish, oyster or cucumber.

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