Butterhead lettuce mousse

This mousse of butterhead lettuce has a little mayonnaise added to the cream base for a lighter touch.

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

Butterhead lettuce mousse

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heads of lettuce (butterhead)






gelatin, soaked in cold water



olive oil



egg yolks



herb mustard

Preparation method

  • Rinse the lettuce.
  • Cook until tender in salted water and purée in the blender together with the liquid until smooth.
  • Make a smooth mayonnaise from the mustard, egg yolk and olive oil.
  • Measure 200g of the lettuce purée. Bring the cream to the boil and dissolve the gelatine in it.
  • Fold this mixture into the purée and let cool until it feels just warm to the touch.
  • Next, fold in the mayonnaise.
  • Season to taste.

Serving suggestions

  • As part of a starter, e.g. with mushrooms, mackerel tartare and a fresh herb salad.
  • As a component in an amuse-bouche, e.g. with lettuce powder, radish and fennel.

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