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Recipes
Golden Egg
By corlear
For the neutral caramel: 1
- For the neutral caramel:
- 1/4 cup Isomalt
- 3 tbsp glucose
- 4 oz fondant
- For the golden caramel slices:
- 4 oz neutral caramel (see previous step)
- 1 tsp powdered gold
- For the quail egg yolks:
- 10 quail's eggs
- 1/4 cup sunflower oil
- To finish:
- Maldon salt
- ground nutmeg
- freshly ground black pepper
Thailand in a Dessert
By corlear
FOR THE GRAPEFRUIT AND LIME TIMBAL: For the grapefruit gelatin: 1
- FOR THE GRAPEFRUIT AND LIME TIMBAL:
- For the grapefruit gelatin:
- 11/4 cup grapefruit juice
- pinch powdered agar-agar
- 3 1/2 sheets gelatin (previously rehydrated in cold water)
- For the basic syrup:
- 1/8 cup sugar
- 11/2 tbsp water
- For the lime cloud:
- 1 1/4 cup water
- 41/4 sheets gelatin (previously rehydrated in cold water)
- 4 tbsp lime juice
- 1/8 cup basic syrup (see previous step)
- grated rind of 2 limes
- To finish:
- grated fresh ginger
- For the coconut foam:
- 11/4 cup coconut milk, sieved
- 1/3 cup single cream (35% fat)
- 1 sheet gelatin
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the curry sponge:
- 11/4 cup milk
- 1/2 oz Madras curry powder
- 11/2 cup single cream (35% fat)
- For the lemon verbena sorbet:
- 2 cups lemon verbena water
- 51/4 oz glucose
- 1/2 oz dextrose
- 1 tbsp sorbet stabilizer
- 1 sheet gelatin (previously rehydrated in cold water)
- 1 Paco Jet container
- For the neutral caramel:
- 4 oz fondant
- 3 tbsp glucose
- 1/4 cup Isomalt
- For the coriander caramel circle:
- 12 coriander leaves
- basic syrup (see previous step)
- 7 oz neutral caramel (see previous step)
- To finish:
- tamarind paste
- chili syrup
- 8 small fresh coriander leaves
- 8 small fresh basil leaves
Pike in Meursault
By corlear
Le dos de Brochet au Meursault
- For the Garnish (optional):
- 1 pike, weighing 3-3 1/2 pounds
- 4 ounces salt pork, blanched
- 1/4 bottle old Madeira
- 2 tablespoons Cognac
- salt
- freshly ground pepper
- flour
- 6 ounces sweet butter
- 2 cups Meursault (white Burgundy)
- 1 cup heavy cream
- 4 pastry cases made of Puff Pastry (Pâte Feuilletée)
- 4 Pike Quenelles
- 12 crayfish tails à la Nantua
- truffles
Coq au Vin
By corlear
The mature ‘coq’ that would give this dish its characteristic flavour would need longer to cook than an average...
- FOR THE MARINADE:
- 4 1/2 lb chicken
- 1/4 lb bacon, cut in lardons
- 1 Tbsp oil
- 1 Tbsp butter
- 18 —20 baby onions
- 1/2 lb mushrooms, quartered
- 2 2/5 Tbsp flour
- 1 1/2 cups broth
- 1 clove garlic, crushed
- 2 shallots, finely chopped
- bouquet garni
- salt
- pepper
- 1 Tbsp chopped parsley
- 1 1/2 cups red wine
- 1 onion, thinly sliced
- 1 carrot, thinly sliced
- 1 stick celery, thinly sliced
- bouquet garni
- 1 clove garlic, sliced
- 6 black peppercorns
- 2 Tbsp olive oil
Pork Crackling Coca
By corlear
For the basic syrup: 1. Mix the water and sugar together in a pan and bring to the boil
- For the basic syrup:
- 1/2 cup water
- 1/2 cup sugar
- For the pork crackling liquid croquant:
- 5 oz pork crackling
- 1/2 cup basic syrup (see previous step)
- 1/3 cup glucose
- 2/3 oz bread crumbs
- To finish:
- 30 roasted pine nuts
- 1 egg white
- Maldon salt
Ugli Thai-Style
By corlear
For the coconut mató: 1
- For the coconut mató:
- 1/3 cup water
- 3 tbsp desiccated coconut
- pinch powdered agar-agar
- For the ugli gelatin:
- 1/4 cup ugli juice
- 1/4 sheet gelatin (previously rehydrated in cold water)
- grated peel of 1/4 grapefruit
- For the deconstituted ugli segments:
- 1 ugli (83/4 oz)
- For the curry oil:
- pinch curry powder
- 11/2 tbsp sunflower oil
- For the ginger oil:
- 4 oz ginger
- 11/2 cup sunflower oil
- For the frozen deconstituted ugli:
- 3/4 oz flaked ugli (see previous step)
- To finish:
- 4 small fresh coriander leaves
- 4 fresh lemon verbena leaves in a julienne.
- Natco concentrated tamarind paste
- 4 small fresh fennel leaves
- 16 1/10 " cubes crystallized ginger.
- Maldon salt
Tomato Seeds with Orange and Yogurt with Oil
By corlear
For the yogurt croquant scarf: 1
- For the yogurt croquant scarf:
- 51/4 oz fondant
- 1/3 cup glucose
- 1/3 cup Isomalt
- 41/4 tbsp powdered yogurt
- For the textured oil:
- 1 cup virgin olive oil
- 41/4 tbsp water
- For the caramel squares:
- 4 oz fondant
- 3 tbsp glucose
- 1/4 cup Isomalt
- For the tomato seeds and orange with caramel:
- 8 tomato seeds
- 8 orange segments
- 8 3/4 x 3/4" neutral caramel squares (see
- previous step)
- the rind of 1 lime
- Maldon salt
- For the oil and yogurt sauce:
- 7/8 cup Greek yogurt
- 3 tbsp virgin olive oil
- 1/4 sheet gelatin (previously rehydrated in cold water)
- For the blood orange sauce:
- 1/2 cup blood orange juice
- 1/2 tsp powdered agar-agar
- the skin of 1 tsprated orange
- 1/4 sheet gelatin
- To finish:
- 23/4 tbsp virgin olive oil
- 3/4 tbsp powdered yogurt
- grated rind of one lime
Macedoine of Fruits in Beaujolais
By corlear
Choose at least three or four fruits: peaches, skinned and sliced (if the skins resist, drop the peaches into boili...
- a selection of 3-4 fruits
- extra-fine sugar to taste
- red wine to cover
Pike in Meursault
By corlear
Le dos de Brochet au Meursault
- For the Garnish (optional):
- 1 pike, weighing 3-3 1/2 pounds
- 4 ounces salt pork, blanched
- 1/4 bottle old Madeira
- 2 tablespoons Cognac
- salt
- freshly ground pepper
- flour
- 6 ounces sweet butter
- 2 cups Meursault (white Burgundy)
- 1 cup heavy cream
- 4 pastry cases made of Puff Pastry (Pâte Feuilletée)
- 4 Pike Quenelles
- 12 crayfish tails à la Nantua
- truffles
White Chocolate with Coffee Ice Cream and Pumpkin Seeds
By corlear
For the white chocolate foam: 1
- For the white chocolate foam:
- 11/2 cup single cream (35% fat)
- 7 oz white chocolate
- 11/2 cup egg whites
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the coffee ice cream:
- 11/4 cup single cream (35% fat)
- 11/4 cup milk
- 6 tbsp egg yolks
- 1/3 cup sugar
- 1/8 cup expreso coffee, freshly made
- 41/4 oz coffee, roughly ground
- For the fried pumpkin seeds:
- 51/2 oz pumpkin seeds
- 1/2 cup 0.4º olive oil
- For the coated fried pumpkin seeds:
- 4 oz fried pumpkin seeds (see previous step)
- 4 tbsp sugar
- 6 tbsp water
- For the pumpkin seed praline:
- 4 oz coated pumpkin seeds (see previous step)
- 1/3 cup pumpkin seed oil
- For the star anise sugar:
- 32 g dry muscovado sugar
- generous pinch star anise, powdered
- For the frozen coffee ring:
- 1/2 cup expreso coffee
- pinch powdered agar-agar
- 1/2 sheet gelatin (previously rehydrated in cold water)
- 4 4 x 11/4" PVC strips
- To finish:
- 3 tbsp Greek yogurt
- 12 caramelized pumpkin seeds which were
- prepared earlier (see previous step)
- Maldon salt