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Recipes
Fermented Milk Sorbet with Lemon, Toffee and Chocolate
By corlear
For the fermented milk sorbet: 1
- For the fermented milk sorbet:
- 2 cups fermented milk
- 1/3 cup glucose
- pinch sorbet stabilizer
- 1 tsp skimmed powdered milk
- For the lime fizzy sugar:
- 1 cup sugar
- 1/3 cup water
- 2 oz fizzy sherbets
- grated rind of 1 lime
- For the yogurt croquant:
- 51/4 oz fondant
- 1/3 cup glucose
- 1/3 cup Isomalt
- 31/4 tbsp powdered yogurt
- For the sugar yogurt:
- 2 oz yogurt croquant (see previous step)
- 13/4 oz powdered yogurt
- 13/4 oz icing sugar
- To finish:
- grated rind of 1 lime
- 13/4 oz fizzy sherbets
Minibeers: Toasted Almonds, Aniseed-Flavored Consommé, Horchata, Asparagus and Black Truffle
By corlear
TOASTED ALMOND BEER: For the toasted almonds: 1
- TOASTED ALMOND BEER:
- For the toasted almonds:
- 2 cups almonds
- 2 1/2 cup 0.4º olive oil
- salt
- For the toasted almond milk
- 2 cups toasted almonds (see previous step)
- 2 1/2 cup water
- For the toasted almond milk foam:
- 1 cup toasted almond milk (see previous step)
- 3/4 sheet gelatin (previously rehydrated in cold water)
- 1 1-pint ISI foaming canister
- 1 N2O cartridge
- ANISEED FLAVORED CONSOMMÉ BEER:
- For the consommé:
- 2 cups chicken
- 1.5 chicken carcass
- 1 lb veal knucklebone
- 1 lb veal back of the knee
- 1/2 oz carrot
- 1/2 oz small onion
- 10 cups water
- For the clarified consommé:
- 3 3/4 cup consommé (see previous step)
- 3/4 oz carrot
- 2/3 oz leeks
- 1 3/4 oz tomato
- 4 oz veal hamburger
- 1/2 cup egg whites
- 1/2 oz pilé ice
- For the consommé foam:
- 1 cup clarified consommé (see previous step)
- 1 2 1/2 pint ISI foaming canister
- 2 N2O cartridges
- 1 1-pint ISI foaming canister
- 2 N2O cartridges
- Salt
- For the aniseed-flavored consommé:
- 1 1/4 cup clarified consommé (see previous step)
- star anise
- salt
- To finish:
- 10 13/4-oz small beer steins
- 3/4 oz crystallized orange rind
- ASPARAGUS BEER:
- For the asparagus juice:
- 4.4 lb green asparagus
- For the asparagus foam:
- 1 1/4 cup asparagus juice (see previous step)
- 1/2 sheet gelatin (previously rehydrated in cold water)
- 1 1-pint ISI foaming canister
- 1 N2O cartridge
- salt
- To finish:
- 10 1-3/4-oz small beer steins
- 1 1/4 cup asparagus juice (see previous step)
- HORCHATA BEER:
- For the horchata:
- 2.2 lb tiger nuts
- 3 3/4 cup water
- For the horchata foam:
- 1 3/4 cup horchata (see previous step)
- 1 sheet gelatin (previously rehydrated in cold water)
- 1 1-pint ISI foaming canister
- 1 N2O cartridge
- To finish
- 10 1-3/4-oz small beer steins
- 1 3/4 cup horchata (see previous step)
- BLACK TRUFFLE BEER:
- For the black truffle foam:
- 1 cup black truffle juice
- 1/2 sheet gelatin (previously rehydrated in cold water)
- 1 1-pint ISI foaming canister
- 1 N2O cartridge
- salt
- For the black truffle juice:
- 1 1/4 cup black truffle juice
- salt
- To finish:
- 10 1-3/4-oz small beer steins
Smoked Corn Sorbet with Lemon Toffee and Chocolate
By corlear
For the toffee sauce: 1. Place the sugar in a pan and heat until you have a dark caramel
- For the toffee sauce:
- 1 1/8 cup sugar
- 1/2 cup single cream (35% fat)
- For the yogurt gelatin:
- 7/8 cup Greek yogurt
- 1/4 sheet gelatin (previously rehydrated in cold water)
- For the chocolate sauce:
- 1 cup water
- 1/2 cup sugar
- 13/4 oz cocoa powder
- 1/4 cup butter
- 13/4 oz cooking chocolate
- 13/4 oz cocoa paste
- For the basic syrup:
- 1 oz sugar
- 1/8 cup water
- For the lemon gelatin:
- 41/4 oz lemon gelatin
- 4 tbsp basic syrup (see previous step)
- 4 tbsp water
- grated skin of 1/2 lemon
- 1 1/2 sheets gelatin (previously rehydrated in cold water)
- For the smoked corn sorbet:
- 2 cups tinned corn
- smoked water
- 3 tbsp glucose for each 2 cups of smoked
- corn (corn and smoked water already mixed)
- To finish:
- 13/4 oz fried corn
Burgundy Cheese Puffs
By corlear
Les Gougères Bourguignonnes During the vendanges at Château de Meursault, the grapes are picked by hand, with ...
- 6 tbsp butter, cut into pieces
- 3/4 tsp salt
- 1 1/2 cups all-purpose flour
- 4 large eggs
- 1 1/2 cups grated Gruyère cheese
- pastry bag and 1-inch plain tube (optional)
Meat Pie
By corlear
Tourte de Viande The recipe that follows is useful for leftover beef from a pot-au-feu
- FOR THE SHORTCRUST PASTRY:
- 8 oz plain flor
- 1 pinch of salt
- 4 oz butter at room temperature
- small glass of cold water
- 1 egg yolk to glaze
- FOR THE FILLING:
- 4 oz green streaky bacon in a piece
- 1 oz butter
- 1 medium to large onion
- 4 oz sausagemeat
- 8 oz boiled beef (or other leftovers)
- a handful of fresh parsley
- salt
- black pepper
- FOR THE BECHAMEL SAUCE:
- 1 oz butter
- 1 oz plain flour
- salt
- pepper
- 8 fl oz milk
- nutmeg, optional
Hot Baked Potato Jellied Consommé
By corlear
For the baked potato consommé: 1
- For the baked potato consommé:
- 3 lb mashing potato
- 11/4 cup water
- 1/4 cup 0.4º olive oil
- For the hot potato gelatin:
- 1 cup baked potato consommé (see previous step)
- pinch powdered agar-agar
- salt
- To finish:
- 1/2 tbsp powdered yogurt
- 1 tbsp powdered vinegar
- 4 tbsp double cream (40% fat)
- 1 tbsp scallion, diced
- freshly ground black pepper
- salt
- 1/4 cup virgin olive oil
Financier
By corlear
FOR THE ALMOND SORBET: For the almond milk: 1
- FOR THE ALMOND SORBET:
- For the almond milk:
- 11/2 cup water
- 83/4 oz whole almonds
- For the almond sorbet:
- 11/4 cup almond milk (see previous step)
- 3 tbsp glucose
- For the muscovado butter:
- 21/4 cup butter, softened
- 4 tbsp dry muscovado sugar
- For the fried almonds:
- 2 cups whole almonds
- 0.4 º olive oil
- For the almond praline:
- 11/4 cup fried almonds (see previous step)
- 11/2 tbsp olive oil used for frying the almonds
- For the hot vanilla foam:
- 11/4 cup single cream (35% fat)
- 11/4 cup milk
- 1 vanilla pod
- 23/4 tbsp sugar
- 1/8 cup egg yolks
- 1/3 cup whole eggs
- 1/2 sheet gelatin (previously rehydrated in cold water)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the caramelized honey gelatin:
- 51/4 oz honey
- water
- pinch powdered agar-agar
- For the dark caramel slices:
- 4 oz fondant
- 3 tbsp glucose
- 1/4 cup Isomalt
- To finish:
- grated peel of 1 lemon
- Maldon salt
- microplane grater
Asparagus and Black Truffle Lollipop
By corlear
For the black truffle mousse: 1
- For the black truffle mousse:
- 1/2 cup black truffle juice
- 1/2 cup single cream (35% fat)
- 2 sheets gelatin (previously rehydrated in cold water)
- salt
- For the asparagus juice:
- 14 oz green asparagus
- To finish:
- 10 4" kebab sticks
Chicken in Red Wine
By corlear
Coq au Vin The coq au vin usually found, whether in cookbooks, in restaurants, or in the home, is a red-wine ste...
- For the Garnish:
- 2 strips lean side pork, salted or smoked, approximately 2/3 inch thick
- 3 medium-sized carrots
- 3 medium-sized onions
- 1 bird, preferably a cock weighing around 6 pounds, 10-12 months old, cut into serving pieces
- salt
- pepper
- 2 tablespoons flour
- 1 bouquet garni (thyme, bay 1eaf, parsley)
- 1/4 cup cognac
- 1 bottle good red wine (the same as served as accompaniment for instance)
- 1/1 pound mushrooms
- butter (5 or 6 ounces in all)
- salt
- pepper
- 25 —30 small white onions
- 6 slices firm-textured white bread for croutons
- 1 clove garlic
- chopped parsley
Frozen Apricot Timbal and Amaretto Toffee with Almond Foam
By corlear
FOR THE APRICOT TIMBAL: For the amaretto toffee: 1
- FOR THE APRICOT TIMBAL:
- For the amaretto toffee:
- 1 1/8 cup sugar
- 1/2 cup single cream (35% fat)
- 1/2 cup amaretto
- For the apricot timbal:
- 7/8 cup apricot purée
- 1/4 cup water
- pinch powdered agar-agar
- 1 sheet gelatin (previously rehydrated in cold water)
- 4 PVC strips (2 x 4")
- 2 oz sugar
- 1 blow torch
- For the almond milk:
- 14 oz whole almonds
- 2 cups water
- For the almond foam:
- 13/4 cups almond milk (see previous step)
- 1/2 cup single cream (35% fat)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the bitter almond and yogurt sugar:
- 4 oz bitter almond
- 4 tbsp sugar
- water
- 4 tbsp powdered yogurt