Butterhead lettuce mousse
This mousse of butterhead lettuce has a little mayonnaise added to the cream base for a lighter touch. Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.
Ingredients
| 3 | heads of lettuce (butterhead) | |
| 125 g | cream | |
| 4 leaves | gelatin, soaked in cold water | |
| 2.5 dl | olive oil | |
| 2 | egg yolks | |
| 1 tsp | 5 ml | herb mustard |
Instructions
- Rinse the lettuce.
- Cook until tender in salted water and purée in the blender together with the liquid until smooth.
- Make a smooth mayonnaise from the mustard, egg yolk and olive oil.
- Measure 200g of the lettuce purée. Bring the cream to the boil and dissolve the gelatine in it.
- Fold this mixture into the purée and let cool until it feels just warm to the touch.
- Next, fold in the mayonnaise.
- Season to taste.
Serving suggestions:
- As part of a starter, e.g. with mushrooms, mackerel tartare and a fresh herb salad.
- As a component in an amuse-bouche, e.g. with lettuce powder, radish and fennel.