Strong lettuce leaves are required for this recipe, but you may need to cut out the rigid spines after blanching in order to arrange the leaves in the mould. Serve warm or cold with amayonnaiseorsauceas a first course or light lunch..
10lettuce leaves (Webb’s wonder/romaine or Iceberg)
Butter 6 ramekins. Blanch the lettuce leaves in boiling water for 1 minute, then drain carefully. Arrange the cooled leaves in each ramekin so that they cover the bottom and sides, and overlap the edges. Pre-heat the oven to 200°C/400°F/Gas mark 6. Place atablespoon of Ricotta in each ramekin and season well. Break in an egg and cover with about 1tablespoon of Parmesan. Pour the cream over each one. Fold over the lettuce leaves, place the ramekins in a bain marie and bake for 20 minutes. Allow to rest for 5 minutes before unmoulding.