Serves 4 9ml aged balsamic reduction 60g Lamb’s Lettuce 60g poached pear puree 60g Natural Greek Yoghurt 2 tsp icing sugar
Poach the pear in stock syrup with few leaf of mint and a few drop of vanilla essence. Put into a blender and puree to a smooth paste. (Add syrup if needed). Mix the yoghurt and the icing sugar. Then fold in 50g of the pear puree. Blanch off the Lamb’s Lettuce in simmering sweet stock syrup for 30 second. Put into blender and puree to a smooth paste. Fold very gently three quarters of the lamb lettuce puree to the yoghurt mixture to get a marble like texture. Drizzle the balsamic reduction in a shoot glass and then gently spoon in the yoghurt mixture into the shoot glass. Finish off with a teaspoon of the Lamb’s Lettuce purée on the top. Supplied by: Lamb’s Lettuce