Gastronomixs

Meringue of butterhead lettuce

Creation by Maurits van der Vooren.

Meringue of butterhead lettuce

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Ingredients

125

g

butterhead lettuce, juice

40

g

sugar

2

g

salt

40

g

powdered egg whites

125

g

egg whites, fresh

Preparation method

  • Heat the juice of the butter lettuce in a pan until lukewarm.
  • Add the salt and let dissolve.
  • Refrigerate until completely chilled.
  • Take the mixture out of the refrigerator and add the sugar, powdered egg whites and fresh egg whites. Beat until firm and fluffy.
  • Transfer to a piping bag with a smooth nozzle.
  • Squeeze dots of this mixture onto a silicone sheet and dry in an oven or drying tower at 80°C for 3 hours.
  • Store in an air-tight container with silicone granules.

Serving suggestions

  • As a component of a vegetarian amuse-bouche, e.g. with broccoli or chicory.
  • Alternated with a crème, or separately as a crispy element in a dish.

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