Gastronomixs

Lettuce bavarois

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

Lettuce bavarois

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Ingredients

500

g

butterhead lettuce coulis

150

g

yoghurt

8

leaves

gelatine

Preparation method

  • Soak the gelatine in cold water.
  • Mix the lettuce coulis with the yoghurt.
  • Heat 50g of the mixture and dissolve the gelatine in it; the mixture should be sticky.
  • Season with salt and pepper.
  • Pour into the desired mould and freeze.

Serving suggestions

  • To be used in an amuse or appetizer with smoked or marinated salmon.
  • In a modern adaptation of a Caesar salad.
  • On a bread crouton, and finished with salmon caviar.

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