Lettuce Granité

1. Wash the lettuce thoroughly and cut into large pieces.
2. Combine the water and cream with the sugar in a pan and heat.
3. Add the lettuce and let it wilt completely; season with salt and pepper.
4. Pour the mixture into a thermo blender and blend until fine.
5. Strain through a fine cloth and chill over ice water.
6. Mix in the lime juice and pour the whole mixture into a deep gastronorm dish.
7. Freeze, stirring every half hour with a fork, until you get a perfect granité.

Serving suggestions: in an amuse-bouche or starter with crème fraîche espuma, raw sea bass and green herbs; as a modern shrimp cocktail with cocktail sauce espuma and North Sea shrimp.