Charred little gem with a creamy white bean mousse
Charred Little Gem lettuce with a creamy puree of white beans, garlic and parsley, finished with parmesan and freshly ground black pepper.
What you need
How Maurice does it
- 1
Halve the heads of Little Gem lettuce lengthwise. Heat a pan with the butter and place the lettuce cut-side down. Char until a dark edge forms.
- 2
Place the charred lettuce cut-side up on a rack in a roasting tin.
- 3
Drain the white beans in a fine sieve.
- 4
Put the drained beans, the clove of garlic, the fresh parsley, the Liquid Gold and the Yellow Friend juice in a metal bowl.
- 5
Puree with a stick blender until smooth and thick. Taste and season.
- 6
Spoon generous spoonfuls of the bean puree over the charred lettuce halves.
- 7
Grind black pepper over the puree and grate PR over it.
- 8
Slide the roasting tin under a preheated grill for about 10 minutes, until golden brown and bubbling.
- 9
Remove from the grill and serve immediately.
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