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Recipes
Duckling Foie Gras Terrine with Gingerbread
By corlear
For the duckling foie gras terrine: 1
- For the duckling foie gras terrine:
- 1 lb duckling foie gras
- salt
- freshly ground white pepper
- For the honey gingerbread:
- 4 oz honey gingerbread.
- 1/2 cup water
- 21/2 tbsp sugar
- To finish:
- Maldon salt
- freshly ground black pepper
Louis
By corlear
For the honey water: 1. Reduce the honey over a low heat until it is about to caramelize (it will reduce by approx...
- For the honey water:
- 51/4 oz honey
- water
- For the Southern Comfort and mixture:
- 4 tbsp water
- 3/4 cup Southern Comfort
- 1 cup honey water (see previous step)
- For the basic syrup:
- 4 tbsp water
- 4 tbsp sugar
- For the lime foam:
- 11/2 sheets gelatin (previously rehydrated in cold water)
- 1 cup lime juice
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- 1/2 cup basic syrup
- For the caramelized peanuts:
- 4 oz roasted peanuts, chopped
- 1/2 cup sugar
- 11/2 tbsp water
Piña Colada Spoonful
By corlear
For the pineapple juice: 1
- For the pineapple juice:
- 1/2 pineapple (approx. 1.3 lb)
- For the pineapple sorbet:
- 1 cup pineapple juice (see previous step)
- pinch sorbet stabilizers
- 1/2 sheet gelatin (previously rehydrated in cold water)
- For the coconut milk:
- 13/4 cup coconut milk
- For the coconut foam:
- 11/4 cup coconut milk (see previous step)
- 3 tbsp single cream (35% fat)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the rum gelatin:
- 1/4 cup white rum
- 1/2 sheet gelatin (previously rehydrated in cold water)
- To finish:
- muscovado sugar
- 20 pieces of crystallized pineapple
Poached Eggs in Red Wine Sauce
By corlear
Oeufs en Meurette The red wine sauce in this recipe can be adapted for a variety of meat or fish dishes
- For the Sauce:
- 8 small, thin slices of pain de campagne or baguette
- 2 garlic cloves, halved
- 55 g / 2 oz butter
- 3 tbsp white wine vinegar
- 8 egg2
- small bunch of fresh chives, finely chopped
- 100 g / 3 1/2 oz streaky bacon or lardons
- 4 shallots, very finely chopped
- 55 g / 2oz butter
- 1 1/2 tbsp plain flour
- 750 ml / 27 fl oz red Burgundy wine
- 1 bouquet garni
- salt
- freshly ground black pepper
Parmesan Sticks
By corlear
1. Mix the egg white and the grated parmesan in a bowl and knead until you get a smooth dough
- 4 oz Reggiano parmesan, grated
- 21/2 tbsp egg whites
Mock Popcorn
By corlear
For the popcorn powder: 1
- For the popcorn powder:
- 1 bag microwave popcorn
- with salt
- For the puffed wholewheat:
- 30 wholewheat grains
- 1/3 cup sunflower oil
- For the popcorn croquant:
- 41/4 oz fondant
- 1/8 cup glucose
- 1 oz Isomalt
- 33/4 tbsp popcorn powder (see previous step)
- For the popcorn croquant stencil:
- 1 23 x 15" tracing paper
- For the mock popcorn:
- popcorn croquant (see previous step)
- To finish:
- Maldon salt
Brick Pastry and Lemon Parmesan Skeins
By corlear
For the brick pastry skeins: 1
- For the brick pastry skeins:
- 2 rectangular sheets of cold-counter pastry (71/2 x 12")
- 13/4 oz Reggiano parmesan, grated
- 1/8 cup virgin olive oil
- For the lemon marmalade:
- 1/2 lemon, peeled
- 1/2 lemon, not peeled
- sugar
- To finish:
- lemon rind
Hot Frozen Daïquiri
By corlear
For the basic syrup: 1. Mix both ingredients together and bring to the boil 2
- For the basic syrup:
- 1 cup water
- 7/8 cup sugar
- For the frozen rum and lemon juice:
- 21/2 cup lemon juice
- 1 cup basic syrup (see previous step)
- 1 cup white rum
- For the hot lemon foam:
- 3/4 cup egg whites
- 1/2 cup lemon juice
- 4 tbsp white rum
- 1/2 cup basic syrup (see previous step)
- 1-pint ISI foaming canister
- 1 N|2O cartridge
Black Olive Snaps
By corlear
For the base dough: 1. Cream the butter with the salt in a bowl
- For the base dough:
- 1/3 tbsp butter
- 1/3 cup plain flour
- 1 tsp salt
- 1/3 cup egg whites
- For the black olive purée:
- 51/4 oz Aragón black olives
- Note: We currently use stoned olives.
- For the black olive cones:
- 4 oz dough (see previous step)
- 13/4 oz black olive purée (see previous step)
- 1/8 cup glucose
- For the black olive powder:
- the rest of the black olive purée (see previous step)
- To finish:
- Maldon salt
Spicy Orange and Honey Cake
By corlear
Pain d’Epice a l’Orange Legend has it that in 992 an Armenian bishop named Gregory took refuge in the town of ...
- 2/3 cup milk
- 1 tsp baking soda
- 21/4 cups all-purpose flour
- 5 tbsp superfine sugar
- 2 tsp powdered aniseed
- grated rind of 1/2 orange
- grated rind of 1/2 lemon
- 1/3 cup honey