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Recipes
Berry Fruit Diamond
By corlear
For the sablée pastry: 1
- For the sablée pastry:
- 1 1/3 cup butter
- 1/4 cup salted butter
- 11/4 cup cup icing sugar
- 23/4 tbsp egg yolks
- 1.2 lb plain flour
- For the berry fruit juice:
- 41/4 oz strawberries, frozen
- 41/4 oz blackberries, frozen
- 4 oz raspberries, frozen
- 1/2 cup sugar
- For the berry fruit cheese:
- 11/4 cup berry fruit juice (see previous step)
- pinch powdered agar-agar
- To finish:
- 2 balsamic caramel toffees, diced
Sweet Version of Michel Bras's "Gargouillou"
By corlear
For the fruits (depending on the season): 1
- For the fruits (depending on the season):
- 2 segments from half a grapefruit
- 4 orange segments
- 1/4 avocado
- 4 bilberries
- 4 cherries
- 4 raspberries
- 4 strawberries
- 8 wild strawberries
- 4 lychees
- 4 blackberries
- 4 pineapples, cubed
- 4 peach segments
- For the light syrup:
- 1 1/4 cup water
- 1/4 cup sugar
- For the fresh vegetables in a light syrup:
- 1 zucchini flower
- 8 peas
- 4 fennel slices
- 4 celery leaves
- 8 corn niblets
- 4 baby carrots
- 4 slices cooked beetroot
- 4 caramelized cherry tomatoes
- 4 baby beans
- For the herbs and flower:
- 4 basil leaves
- 4 coriander leaves
- 4 tarragon leaves
- 4 fresh fennel leaves
- 4 mint leaves
- 4 oregano leaves
- julienne of roses
- rosemary flowers
- pansies
- heather flowers
- borage flower
- For the liquid caramel:
- 1/2 cup sugar
- water
- For the fruit and vegetable sauce:
- 3 Tbsp liquefied tomato
- 1 1/2 tbsp liquefied celery juice
- 1/3 cup mango purée
- 1/8 cup mandarin juice
- To finish:
- 4 tender almonds
- 4 coconut slices
- 1/4 cup liquid caramel (see previous step)
- 2 slices caramelized mango
- 2 slices caramelized apple
- freshly ground black pepper
- 7/8 cup pumpkin purée
- Note: These ingredients are subject to seasonal availability.
Snails au Naturel
By corlear
For the Iberian belly pork slices: 1 chunk fresh Iberian belly pork (approx
- For the Iberian belly pork slices:
- 1 chunk fresh Iberian belly pork (approx.
- 14 oz)
- For the snails:
- 16 large snails (11/4" diameter)
- 1 sprig rosemary
- 1 sprig thyme
- salt
- For the snail involtini:
- 16 snails (see previous step)
- 16 Iberian belly pork slices
- For the snail gelatin:
- 1 cup snail stock (see previous step)
- pinch powdered agar-agar
- For the garlic oil:
- 10 garlic cloves
- 1/2 cup sunflower oil
- For the herb oil:
- 1 sprig thyme
- 1 sprig rosemary
- 1 sprig bay leaf
- 1/2 cup sunflower oil
- For the fennel juice:
- 11/4 cup water
- 101/2 oz fresh fennel
- For the fennel gelatin:
- 11/4 cup fennel juice (see previous step)
- pinch powdered agar-agar
- 1 sheet gelatin (previously rehydrated in cold water)
- For the seawater slices:
- 11/2 cup seawater
- 11/4 cup water
- 3 sheets gelatin (previously rehydrated in cold water)
- 2/3 oz powdered agar-agar
- For the butter ravioli:
- 4 pieces butter (3/4 x 3/4 x 1/20")
- 4 leaves fresh tarragon
- 4 leaves fresh chervil
- 4 leaves fresh fennel
- 1 seawater slice
- For the herb powder:
- 2/3 oz thyme
- 2/3 oz rosemary
- 2/3 oz bay leaf
- To finish:
- freshly ground black pepper
- Iberian belly pork slices (previously cut)
White Chocolate and Fennel Leaf
By corlear
For the white chocolate and fennel sheet: 1
- For the white chocolate and fennel sheet:
- 10 leaves fresh fennel, each approx. 11/4"
- 10 grains pink pepper
- 1/3 cup white chocolate, melted
- To finish:
- 2 transparent sheets
Ravigote Sauce
By corlear
Chef’s Note: This classic is a cool, highly seasoned sauce that truly lifts the palate
- 1 1/2 cups mayonnaise
- 2/3 cup Creole mustard
- 1 hard-cooked egg, chopped
- 2 tablespoons chopped capers
- 1 tablespoon chopped fresh herbs (basil, thyme or oregano)
- 1 tablespoon Louisiana hot pepper sauce
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
Crispy Small Fry
By corlear
For the cod powder: 1. Scrape the scales off the cod tails
- For the cod powder:
- 101/2 oz salted cod tails (soaked in water to
- remove the salt)
- For the cod crunch:
- 1 egg white
- 4 rice cakes
- cod powder (see previous step)
- To finish:
- 1 cup 0.4º olive oil
Melon / Banana / Coffee / Coconut / Mint
By corlear
For the melon slices: 1. Peel both melons and use a meat slicer to cut 8 slices (1/10" thick) of the melon and 4 s...
- For the melon slices:
- 1 melon, average sized
- 1 Canteloup melon
- For the iced melon:
- one melon
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- For the caramelized banana:
- 4 banana slices, 1/10" thick
- For the basic syrup:
- 3/4 cup sugar
- 3/4 cup water
- For the mint juice:
- 7 oz fresh mint
- 1 cup water used for blanching
- For the mint foam:
- 1 cup mint juice (see previous step)
- 1 1/2 tbsp basic syrup (see previous step)
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- 1 1-pint ISI foaming canister
- 1 N2O cartridge
- For the jellied coconut milk:
- 11/4 cup coconut milk
- 1 sheet gelatin (previously rehydrated in cold water)
- For the liquid cocoa caramel:
- 3 tbsp sugar
- 1 1/2 tbsp glucose
- 3 tbsp cocoa paste
- To finish:
- sugar
- 1 blow torch
Prawn Crackers
By corlear
For the prawn powder: 1. Put the prawns in a blender and pound until they are puréed
- For the prawn powder:
- 7 oz whole red prawns
- For the prawn crunch:
- 4 rice wafers
- 4 oz prawn powder (step above)
- 1 egg white
- To finish:
- 1 cup 0.4º olive oil
- salt
- prawn powder (step above)
Passion Fruit Diamond
By corlear
For the sablée pastry: 1
- For the sablée pastry:
- 1 1/3 cup butter
- 1/4 cup salted butter
- 11/4 cup cup icing sugar
- 23/4 tbsp egg yolks
- 1.2 lb plain flour
- For the basic syrup:
- 1/8 cup sugar
- 11/2 tbsp water
- For the passion fruit gelatin:
- 11/2 cup passion fruit juice
- 4 tbsp basic syrup (see previous step)
- 1.1 tsp powdered agar-agar
- 1/2 sheet gelatin (previously rehydrated in cold water).
- For the coffee reduction:
- 1/2 cup coffee
- 1/2 oz glucose
White Chocolate with Mock Tartufo
By corlear
For the mock tartufo and white chocolate sheet: 1
- For the mock tartufo and white chocolate sheet:
- 7/8 cup white chocolate, melted
- 10 slices summer truffle
- 1 tsp tartufo oil
- Maldon salt
- 2 transparent sheets