Lettuce granité
Surprising and refreshing element that melts beautifully, leaving the full flavour of fresh butterhead lettuce in the mouth.
Creation by Gijs Kemmeren, Herberg de Kop van 't Land, Dordrecht, the Netherlands.
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Ingredients
|
2 |
head lettuce (butterhead) |
|
|
50 |
ml |
water |
|
50 |
ml |
cream |
|
12 |
g |
granulated sugar |
|
1 |
|
lime, juice |
|
|
|
salt and pepper |
Preparation method
- Wash the lettuce thoroughly and cut into large pieces.
- Combine the water and the cream with the sugar in a pan and heat.
- Add the lettuce and allow to wilt completely; season with salt and pepper.
- Pour the mixture into a thermo blender and blend until fine.
- Strain the mixture through a fine cloth and chill over ice water.
- Mix the lime juice and pour the entire mixture into a deep gastronom dish.
- Place in the freezer and stir every half hour with a fork, until the result is a perfect granité.
Serving suggestions
- In an amuse-bouche or starter, e.g. in combination with light subtle flavours such as a crème fraîche espuma, raw sea bass and green herbs.
- As a component of a modern adaptation of a classic shrimp cocktail with cocktail sauce espuma and North Sea shrimp.