Corlear's profile page
Recipes
Americano
By corlear
For the Campari/Martini foam: 1
- For the Campari/Martini foam:
- 1 cup Martini Rosso
- 1 cup Campari
- 1/2 cup blood orange juice
- 2 1/2 sheets gelatin (previously rehydrated in cold water)
- 1 1/2 l ISI foaming canister
- 1 N|2O cartridge
- For the orange juice:
- 1 lb blood oranges
Roquefort Sorbet with Hot Apple and Lemon Gelatin
By corlear
For the Roquefort sorbet: 1
- For the Roquefort sorbet:
- 4 oz Roquefort
- 1/2 cup milk
- 1 cup water
- 1.1 tsp sorbet stabilizer
- 1 1/2 sheet gelatin (previously rehydrated in cold water)
- For the sour apple juice:
- 1 lb Granny Smith apples
- For the hot sour apple gelatin:
- 1 1/4 cup sour apple juice (see previous step)
- 1 tsp powdered agar-agar
- For the lemon marmalade:
- 1 lemon (2 1/2 oz)
- 1 1/2 oz sugar
- 1/2 oz glucose
Pork Pàté de Foie
By corlear
Pàté de Foie des Charcutiers (P
- 1 1/2 Lb. pork liver
- 1 lb. pork fat from the liver
- 2 lb. unsalted fresh pork fat
- salt
- pepper
- spices
- nutmeg
- 3 1/2 oz. chopped onions and shallots
- butter
- a handful of flour
- 3 whole eggs
- a piece of pig’s caul
Coq au Vin
By corlear
Season the chicken with salt and pepper
- 2 plump broiling chickens, cleaned and quartered
- Salt
- pepper
- 6 slices bacon or salt pork
- 2 tablespoons butter
- 6 onions, peeled and sliced
- 12 mushrooms
- 3 shallots, peeled and
- chopped
- 1 clove garlic, peeled and mashed
- 2 tablespoons flour
- 1 pint red wine
- Herb bouquet
- 2 tablespoons chopped parsley
Fruit Kebab with Honey Gelatin
By corlear
For the liquid caramelized honey: 1
- For the liquid caramelized honey:
- 1 cup honey
- water
- For the honey gelatin:
- 11/4 cup liquid caramelized honey (see previous step)
- 1 tbsp powdered agar-agar
- 11/2 cup water
- 2 sheets gelatin (previously rehydrated in cold water)
- For the fruit kebabs:
- 1 mango
- 5 medium-sized strawberries
- 10 raspberries
- 10 leaves fresh mint
- 10 kebab sticks
Hazelnuts with Praline Meringue
By corlear
For the hazelnut praline: 1
- For the hazelnut praline:
- 5 tbsp sugar
- 4 oz hazelnuts, peeled and roasted
- For the praline meringue:
- 23/4 tbsp egg whites
- 23/4 tbsp Isomalt
- 23/4 tbsp sugar
- 4 tbs water
- 13/4 oz hazelnut praline (see previous step)
- To coat the hazelnuts:
- 2 oz hazelnuts, peeled and roasted
- praline meringue (see previous step)
Mignon de Veau en croute de Pommes de Terre
By corlear
Restaurant “l’Alambic” Rue de Général de Gaullle 21700 Nuits-St-Georges Chef de Cuisine: Cristophe Dum
- Veal filet 25#, floured
- 2 # potatoes
- 2 oz truffles
- 4 endives
- 4 oz Chanterelles
- 2 eggs
- 1 oz cream
- 1 oz veal juice
- 1 tsp cognac
- 2 tsp White wine
- 4 oz Butter
- Sunflower oil, as needed
Shandy
By corlear
For the lemon foam: 1. Heat the water and dissolve the gelatin in it
- For the lemon foam:
- 1 cup lemon juice
- 1/2 cup water
- 31/2 tbsp syrup
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- 1 1/2 l ISI foaming canisters
- 1 N|2O cartridges
- Sundry:
- 2 33 cl lagers
Caipirinha With Coconut
By corlear
Caipirinha: 1. Cut the lime into small pieces
- For the caipirinha:
- 10 1/2 oz limes
- 3/4 cup sugar
- 1 1/4 cup cachaça (Brazilian sugarcane brandy)
- 1 1/4 cup water
- 1/4 cup lime juice grated rind of one lime
- For the coconut foam:
- 2 1/2 cup coconut milk
- 1 1/4 cup water
- 3/4 sheet gelatin (previously rehydrated in cold water)
- 1 ISI foaming canister
- 1 N2O cartridge
Double-Textured Horchata
By corlear
For the horchata: 1. Clean the tiger nuts
- For the horchata:
- 1.9 lb tiger nuts
- 3 cups water
- For the horchata foam:
- 11/4 cup horchata
- 1 1-pint ISI foaming canister