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Recipes
Frozen Melon in Sherry with Passion Fruit Pastille
By corlear
For the basic syrup: 1. Mix both ingredients together and bring to the boil
- For the basic syrup:
- 11/2 tbsp water
- 3 tbsp sugar
- For the melon juice:
- 83/4 oz Canteloup melon
- For the frozen melon in sherry pastille:
- 1/2 cup melon juice (see previous step)
- 1/4 cup Manzanilla sherry
- 1/4 cup basic syrup (see previous step)
- 60 passion fruit seeds
- To finish:
- 1 2 x 1 x 1/2 " ice-cube tray
- 10 23/4 x 3" sheets cellophane
Sesame Bonbon
By corlear
For the sesame croquant: 1
- For the sesame croquant:
- 4 oz fried sesame
- 4 tbsp sugar
- salt
- To finish:
- 83/4 oz 70% cooking chocolate, melted
- 1 transparent sheet
Spice Bread
By corlear
‘Pain d’épices’ originated in Flanders with the spice trade, but has long been a speciality of Dijon, where ...
- 21/4 cups rye flour
- 13/4 cups all purpose flour, more if needed
- 1 tsp salt
- 2 tsp aniseed
- 1 2/3 cups lukewarm water
- l1/2 cakes fresh yeast OR l packages dry yeast
- 1 tsp brown sugar
- 1 cup honey
- 11/2 tsp ground ginger
- 11/2 tsp ground allspice
- 9 x 5 x 4 in loaf pan
Eucalyptus Bonbon
By corlear
For the eucalyptus gananche: 1
- For the eucalyptus gananche:
- 8 oz plain cooking chocolate
- 11 oz milk cooking chocolate
- 11/2 oz inverted sugar
- 11/2 cups single cream (35% fat)
- 2 tbsp butter
- 13/4 oz eucalyptus leaves
- To finish:
- 7 oz 70% cooking chocolate, melted
Frozen Passion Fruit Whisky Sour Pastille
By corlear
For the passion fruit juice: 1
- For the passion fruit juice:
- 11/2 cup passion fruit
- For the basic syrup:
- 1/2 oz sugar
- 1/2 oz water
- For the frozen whisky sour pastille:
- 1/2 cup passion fruit juice (see previous step)
- 1/4 cup Bourbon whisky
- 4 tbsp water
- 11/2 tbs basic syrup
- To finish:
- 1 2 x 1 x 1/2 " ice-cube tray
- 10 23/4 x 3" sheets cellophane
Caramelized Melon Slices with Melon Salt
By corlear
For the melon slices: 1. Peel the melon and remove the seeds
- For the melon slices:
- 1/4 4.4 lb melon
- For the syrup:
- 1 cup water
- 10 tbsp sugar
- To finish:
- Maldon sea salt
- Melon salt
Sunflower Seeds with Chocolate
By corlear
For the caramelized sunflower seeds: 1
- For the caramelized sunflower seeds:
- 4 tbsp sugar
- 1/3 cup water
- 4 oz sunflower seeds, peeled
- salt
- To finish:
- 7 oz 70% cooking chocolate, melted
- 1 sheet wax paper
Carrot / Orange / Pisco
By corlear
Note: The waiter serves the juice in front of the customer and stirs the cocktail
- For the carrot water ice:
- 13/4 lb carrot
- For the pisco gelatin:
- 1 cup pisco
- 11/2 tbsp water
- 1 sheet gelatin (previously rehydrated in cold water)
- To finish:
- 11/4 cup orange juice
Oxtail Terrine
By corlear
La Terrine de Queue de Boeuf As a child, the soup I loved most was the rich oxtail soup my mother would make onc...
- bouquet garni:
- 3 pounds (1.5 kg) oxtail cut into 4-inch (10 cm) pieces
- 1 tablespoon coarse (kosher) salt
- 8 carrots, cut into ¾-inch (2 cm) slices
- 2 leeks, white portion only, cleaned and coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 onion, coarsely chopped
- 2 garlic cloves, minced
- 2 tablespoons drained capers
- Salt
- freshly ground black pepper
- 1 bunch of fresh chives, chopped
- 12 parsley stems
- 8 peppercorns
- ¼ teaspoon thyme
- ¼ teaspoon fennel seed
- 1 imported bay leaf
- all tied in a double thickness of cheesecloth
Hot Frozen Passion Fruit Whisky Sour
By corlear
For the basic syrup: 1. Mix both ingredients together and bring to the boil
- For the basic syrup:
- 1 1/8 cup sugar
- 1/2 cup water
- For the iced passion fruit juice:
- 11/4 cup passion fruit juice
- 1/2 cup bourbon
- 1/2 cup basic syrup (see previous step)
- For the hot passion fruit foam:
- 11/2 cup egg whites
- 1/2 cup passion fruit juice
- 4 tbsp bourbon
- 1/2 cup basic syrup (see previous step)
- 1 1/2 l ISI foaming canister
- 1 N|2O cartridge