Gastronomixs

Butterhead lettuce sorbet

Creation by Bas Hoog, Niven* restaurant, Rijswijk, the Netherlands.

Butterhead lettuce sorbet

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Ingredients

1

 

head lettuce (butterhead)

95

g

pro sorbet

75

g

grapeseed oil

10

g

cortina

1

tbsp

Chardonnay vinegar

6

g

salt

1

tbsp

spinach juice

Preparation method

  • Blanch the lettuce and run through a juicer.
  • Measure 500g of juice.
  • Combine all ingredients and cook at 70°C.
  • Pour the mixture into Frix-Air or Pacojet cups and freeze at -18°C.
  • Churn twice in the Frix-Air or Pacojet.
  • Grease a number of silicon moulds, fill with the mixture and level off.
  • Freeze and turn out of the moulds.

Serving suggestions

  • In an amuse-bouche with confit of olives, capers and tomato.
  • In a modern adaptation of a Caesar salad.

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