Butterhead lettuce and yoghurt jelly
This jelly is made with a pure butterhead lettuce coulis. You can create your own variations on this recipe with other leafy vegetables. Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.
Ingredients
| 3 | head lettuce (butterhead) |
| 4 g | agar agar |
| 2 leaves | gelatine, soaked in cold water |
Instructions
- Rinse the lettuce.
- Cook until tender in salted water and purée in the blender together with the liquid until smooth.
- Measure 320g of the purée.
- Bring to the boil with the agar agar and dissolve the gelatine in this mixture.
- Season to taste with salt and pepper.
- Transfer to little moulds or, as in the photograph, onto a sheet with shapes stencilled into it.
- Remove the sheet and pour a contrasting jelly on top. In this case a yoghurt jelly was used.
Serving suggestions:
- As part of a starter, e.g. with langoustine, leek, quinoa or green herbs.
- As part of an amuse-bouche, e.g. with radish, oyster or cucumber.