Recipe for romaine lettuce, soured cream, and caramel stones
Readers of my blog Madsvin.com will know that I am a sucker for intense flavor – something evident in my crispy pork roast, my alternative take on lasagna, and my chili con carne with beer and chocolate.
But just because it’s packed with flavor doesn’t mean it has to be difficult. In fact, I LOVE easy dishes that taste great.
Today, I have a snack for you that you can make in almost no time, which looks great and will impress your guests. It is a snack I have served to like-minded food and wine enthusiasts, and it’s a snack I regularly pull out of my arsenal when preparing a multi-course meal.
The snack consists very simply of romaine lettuce, soured cream, and caramel stones (a special dehydrated white mold cheese from Arla Unika) – and here’s how you make it:
Romaine lettuce, soured cream, and caramel stones
Ingredients
- 2 pcs. Romaine Lettuce
- 100 gram Whipping Cream
- 5 gram Lemon Juice (fresh)
- Salt
- 1 pcs. Karamel Sten - Danish Cheese (cheese from Arla Unika) - can be replaced with another hard cheese with caramel notes
Instructions
Soured cream
- To begin, pour heavy cream into a bowl and add a teaspoon of lemon juice.
- Stir it all together and let it sit at room temperature.
- The lemon will cause the cream to sour (and thus thicken) - after 30 minutes (sometimes longer, depending on temperature and the freshness of the cream) your cream will have thickened.
- Stir it well and season with salt - refrigerate.
Romaine lettuce
- Pick the outermost, prettiest, and greenest leaves from the romaine lettuce - I think it's important that the leaves are decorative.
- Place them in a container with ice water while your cream sours - this ensures that you get an exceptionally crispy salad.
- Before plating, place the romaine lettuce leaves on a tea towel and gently pat them dry (they should keep their structure).
Plating
- Place your romaine lettuce leaves on a dish, drizzle a bit of soured cream (you can do this either in the center or all over), and finish by grating some caramel stones over the leaves.
- Serve immediately