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Recipes
Unraveled White Asparagus al Pil-Pil and Morels in Cream
By corlear
For the creamy cream: 1. Put the cream in a pan and place over the heat in such a way that only half of it is heat...
- For the creamy cream:
- 2 cups single cream (35% fat)
- For the morel mushrooms in cream:
- 24 morel mushrooms (13/4 or 2" each)
- salt
- freshly ground white pepper
- 1/2 oz 0.4º olive oil
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 121/4 oz onion
- 51/4 oz carrots
- 51/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- For the morel sauce:
- morel juices (see previous step)
- 3 tbsp reduced meat stock (see previous step)
- For the garlic crisps:
- 2 garlic cloves
- 1/2 cup 0.4º olive oil
- salt
- For the unraveled white asparagus:
- 8 white asparagus (approx. 2 oz each)
- For the tartufo pil-pil:
- 1 sheet gelatin (previously rehydrated in cold water)
- 1/2 cup 0.4º olive oil
- 11/2 tbsp tartufo oil
- salt
- water
- To finish:
- 1/2 cup garlic oil (from making the garlic crisps)
Mint Julep
By corlear
The Mint Julep is a traditional Southern drink
- For Simple Syrup:
- 20 leaves fresh mint
- 2 tablespoons Simple Syrup (see below)
- 2 tablespoons hot water
- Crushed ice
- 1/4 cup bourbon
- Splash of lemon-lime soda
- 1 sprig fresh mint for garnish
- 1 cup water
- 1 cup sugar
Textured Coconut with Fairy-Ring Mushrooms
By corlear
For the frozen coconut powder: 1
- For the frozen coconut powder:
- 41/4 oz desiccated coconut
- 11/4 cup water
- For the coconut foam:
- 21/4 oz soluble desiccated coconut
- 11/2 cup water
- 3 tbsp single cream (35% fat)
- salt
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 121/4 oz onion
- 51/4 oz carrots
- 51/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- For the ginger oil:
- 4 oz ginger
- 11/2 cup sunflower oil
- For the ginger and fairy-ring mushroom sauce:
- 50 2/3 " fairy-ring mushrooms
- 1/2 cup reduced meat stock (see previous step)
- 3 tbsp ginger oil (see previous step)
- 1/2 oz cornflour
- salt
- For the apple and ginger cubes:
- 2/3 oz fresh ginger
- 1 Granny Smith apple
- To finish:
- curry powder
- 4 PVC circles (23/4" wide x 1/2" high)
- salt
- oil
Puffed Quinoa
By corlear
For the cooked and dry quinoa: 1
- For the cooked and dry quinoa:
- 4 oz quinoa
- 11/4 cup water
- To finish:
- 11/4 cup 0.4º olive oil
- 10 61/2 x 11/4" cellophane bags
- salt
Cucumber Soup with Solid Oil, Curry and Mint
By corlear
For the cucumber soup: 1
- For the cucumber soup:
- 14 oz cucumber
- 1/2 cup 0.4º olive oil
- 1/2 cup water
- salt
- For the mint water:
- 7 oz fresh mint
- 1 cup water
- For the mint gelatin:
- 1 cup mint water (see previous step)
- 1 tsp powdered agar-agar
- 1 sheet gelatin (previously rehydrated in cold water)
- For the textured oil:
- 11/4 cup 0.4º olive oil
- For the vinegar reduction:
- 1/2 cup cabernet-sauvignon vinegar
- 13/4 tbsp glucose
- For the yogurt croquant:
- 8 oz fondant
- 1/2 oz glucose
- 1/2 cup Isomalt
- 4 oz powdered yogurt
- To finish:
- pinch curry powder
- 1 tsp powdered yogurt
Hibiscus Flower Sorbet and Cloud with Lychees
By corlear
For the lychee gelatin: 1
- For the lychee gelatin:
- 83/4 oz lychees, tinned and with their juices
- 1 sheet gelatin (previously rehydrated in cold water)
- For the hibiscus infusion:
- 4 1/2 cups water
- 2 oz dry hibiscus flower
- For the hibiscus sorbet:
- 2 cups hibiscus infusion (see previous step)
- 1 1/2 sheet gelatin (previously rehydrated in cold water)
- 1 tsp sorbet stabilizer
- 3/4 oz dextrose
- For the hibiscus cloud:
- 1 cup hibiscus infusion (see previous step)
- 2 sheets gelatin (previously rehydrated in cold water)
- For the mint oil:
- 1/4 cup sunflower oil
- 2 oz fresh mint
- For the lychee cubes:
- 2 whole lychees
- To finish:
- Maldon salt
Hot Perch Pâté with Chives
By corlear
Terrine de Perche aux Ciboulettes L’Espérance—Vézelay
- 1 pound pike filets, skinned and cut into 1-inch pieces
- 4 tablespoons lightly beaten egg white (about 2 egg whites)
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne
- 1 3/4 cups heavy cream
- five 6-ounce perch filets, skinned
- salt
- pepper
- 2 tablespoons butter
- 9 tablespoons snipped chives
- beurre blanc
- 1 tablespoon sweet Hungarian paprika
Black Olive Bread
By corlear
For the black olive mixture: 1
- For the black olive mixture:
- 11/2 tbsp black olive purée
- 3/4 tbsp 0.4º olive oil
- salt
- For the olive and bread scarf:
- 1 6" oven-ready baguette
- 11/4 oz black olive mixture (see previous step)
- To finish:
- salt
Pina Colada
By corlear
el Bulli 1998-2002
- For the pineapple mixture:
- 2 cups pineapple juice, liquefied
- 1 1/2 cup white rum
- 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 2-pint ISI foaming canister
- 1 N|2O cartridge
Frozen Polenta
By corlear
For the frozen polenta: 1
- For the frozen polenta:
- 1 tin corn niblets (11 oz)
- 10 tbsp water
- salt
- For the parmesan juice:
- 1 cup water
- 7 oz Reggiano parmesan
- For the parmesan gelatin:
- 1 cup parmesan juice (see previous step)
- 11/2 tbsp single cream (35% fat)
- 11/2 tbsp milk
- 1 sheet gelatin (previously rehydrated in cold water)
- salt
- For the black truffle oil:
- 2/3 oz black truffle
- 3 tbsp 0.4º olive oil
- salt