Corlear's profile page
Recipes
Chicken Sauté Dukes of Burgundy
By corlear
Poulet Sauté aux Ducs de Bourgogne (C
- a fine Bresse chicken
- salt
- pepper
- 1 good glass port
- 1 good glass champagne brandy
- 1 glass whisky
- some kirsch
- 1 pt. cream
- 2 egg yolks
Hot Monkfish Liver with Shallots and Honey Caramel
By corlear
For the monkfish liver: 1
- For the monkfish liver:
- 1 1.1-lb monkfish liver
- 2 cups sunflower oil
- 2 bay leaves
- 3 garlic cloves
- salt
- freshly ground white pepper
- For the pan-fried onions:
- 20 shallots
- 1 cup sunflower oil
- salt
- For the honey pork juices:
- 2.2 lb pork ribs
- 1/2 cup white wine
- 1/3 cup honey
- freshly ground black pepper
- salt
- 1/2 cup sunflower oil
- 1 cup water
- cornflour
- For the honey caramel:
- 1 oz fondant
- 1/8 cup glucose
- 1/8 cup honey
- 1 oz Isomalt
- For finishing:
- Maldon salt
- 16 sprigs fresh mint
- plain flour
Ham with Parsley
By corlear
Le Jambon Persillé Preparation: 50 minutes Remove the Salt: 12 hours Cooking: 4 hours Let Sit in the Gelatin...
- 2 kg salted ham or pork shoulder
- 1 veal trotter (calf's foot)
- 500 g shank of veal
- 3 carrots
- 1 onion
- 1 clove
- 1 bouquet garni
- bottle of white wine
- whole pepper
- 2 garlic cloves
- 3 shallots
- 1 big branch of Italian parsley
Filled Pâté De Fruits
By corlear
For the fruit pâté: 1. Heat the purée and water in a pan and add the sugar and pectin mixture when the temperat...
- For the fruit pâté:
- 11/2 cup (chose from ones with the same density; e.g. mango, raspberry, bilberry, etc.)
- 11/2 cup water
- 3 tbsp sugar
- 1/2 oz NH pectin
- 3/4 cup inverted sugar
- 3/4 cup glucose
- 2 cups sugar
- 11/2 tsp citric acid
Frozen Chocolate Powder with Lime and Wasabi
By corlear
For the frozen chocolate powder: 1
- For the frozen chocolate powder:
- 3 oz 70% cooking chocolate
- 1 oz cocoa powder
- 1 oz sugar
- 1/2 cup single cream (35% fat)
- 11/4 cup water
- 1 Paco Jet container
- For the basic syrup:
- 1/2 cup sugar
- 1/3 cup water
- For the lime gelatin:
- 33/4 oz lime gelatin
- 5 tbsp basic syrup (see previous step)
- 5 tbsp water
- 10 tbsp single cream (35% fat)
- rind of 1 lime, grated
- pinch powdered agar-agar
- For the wasabi purée:
- 1/2 cup basic syrup (see previous step)
- 2 tsp powdered wasabi
- 3/4 sheet gelatin (previously rehydrated in cold water)
- For the dark caramel slices:
- 4 oz fondant
- 3 tbsp glucose
- 1/4 cup Isomalt
- To finish:
- grated rind of one lime
- Maldon salt
Grilled Calf's Sweetbreads Châtelaine
By corlear
Ris de Veau Grillé Châtelaine (E
- Brioche
- mushrooms
- truffles
- foi gras
- Parisienne Sauce
Passion Fruit Marshmallow
By corlear
For the passion fruit marshmallow: 1
- For the passion fruit marshmallow:
- 3/4 cup passion fruit juice
- 3/4 oz powdered gelatin
- 2 cups sugar
- 1 cup water
- 2 egg whites
- a pinch of salt
- For the passion fruit reduction:
- 1/2 cup passion fruit juice
- 11/2 tbsp glucose
Coffee Sponge with Cherries, Junket and Lychees
By corlear
For the sponge: 1. Beat the egg yolks and icing sugar together
- For the sponge:
- 11/4 cup icing sugar
- 1/2 cup egg yolks
- 1 whole egg
- 3/4 cup egg whites
- 2 oz sugar
- 13/4 cup plain flour
- For the basic syrup:
- 7/8 cup sugar
- 1 cup water
- For the all-spice syrup:
- 1/2 cup basic syrup (see previous step)
- 3/4 oz all-spice powder
- For the stewed cherries:
- 4 cherries, split in half
- 1/3 cup cherry purée
- 3 tbsp sugar
- For the lychee water ice:
- 1/3 cup lychee pulp
- 3/4 tbsp basic syrup(see previous step)
- % sheet gelatin (previously rehydrated in cold water)
- For the junket sorbet:
- 2 cups sheep's milk junket
- 1/2 cup milk
- 31/4 tbsp glucose
- 1 tsp sorbet stabilizer
- 1/4 cup basic syrup (see previous step)
- For the liquid cocoa croquant:
- 31/4 tbsp cacao
- 13/4 tbsp glucose
- 1 cup basic syrup (see previous step)
- For the vinegar reduction:
- 1/2 cup Cabernet Sauvignon vinegar
- 13/4 tbsp glucose
- To finish:
- 1/2 cup expreso coffee
- 13/4 oz diced Oreo biscuit (do not use the
- cream filling)
- Maldon salt
Red Fruit Cocktail with Champagne
By corlear
Le Cocktail de Fruits Rouges au Champagne Preparation: 30 minutes Cooking: 5 minutes Ease: Easy Cost: Expensi
- 1/2 pint (200 g) strawberries
- 1/2 pint (200 g) wild strawberries
- 1/2 pint (200 g) raspberries
- 1/2 pint (200 g) red currants
- 3/4 cup (170 g) sugar
- 1/2 bottle champagne, well chilled
Blackcurrant Liqueur
By corlear
Crème de Cassis This delicious liqueur can be drunk either mixed with water or a chilled white wine such as Ali...
- 5 1/2 lb blackcurrants
- 4 pt red Burgundy wine, unwashed
- sugar
- 5 tbsp eau de vie de prune or vodka