Lettuce Emulsion

For the Lettuce Emulsion

• 2 baby gem lettuces
• fine salt to taste
• 25 g ultratex

Separate the leaves from the lettuces and blanch in boiling salted water for 1 minute. Remove and shock in ice water. Drain well and then blend in a blender until smooth. Add a little of the poaching liquor if necessary. Add a teaspoon of Ultratex – this will prevent the emulsion from running on the plate.