Lettuce granité
Surprising and refreshing element that melts beautifully, leaving the full flavour of fresh butterhead lettuce in the mouth.
Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.
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Ingredients
|
2 |
head lettuce (butterhead) |
|
|
50 |
ml |
water |
|
50 |
ml |
cream |
|
12 |
g |
granulated sugar |
|
1 |
|
lime, juice |
|
As needed |
|
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.