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Recipes
Tiramisu Ice Cream Cornet
By corlear
For the spoon sponge: 1. Beat the egg yolks and the icing sugar together
- For the spoon sponge:
- 11/2 oz icing sugar
- 1/3 cup egg yolks
- 1 whole egg
- 13/4 cup plain flour
- 3/4 cup egg whites
- 1/8 cup sugar
- 1 pinch salt
- For the basic syrup:
- 1 1/8 cup sugar
- 1/2 cup water
- For the sponge dough:
- 4 oz spoon sponge, dry and ground (see previous step)
- 11/4 cup basic syrup (see previous step)
- 3 tbsp glucose
- For the tiramisu ice cream:
- 2 cups milk
- 1/2 cup single cream (35% fat)
- 11/2 tbsp glucose
- 6 tbsp egg yolks
- 2 oz sugar
- 1 cup mascarpone
- 1 tbsp ice cream stabilizer
- For the amaretto gelatin:
- 1/4 cup amaretto
- 21/4 tbsp water
- 1/2 sheet gelatin (previously rehydrated in cold water)
- To finish:
- cocoa powder in a shaker
Cheese Fritters
By corlear
Beignets au Fromage
- 1 cup wheat flour
- 1/3 cup rice flower
- 5 egg yolks
- 2 cups milk, approximately
- 1/2 pound Swiss cheese, cut into tiny dice
- 1/2 pound Parmesan cheese, cut into tiny dice
- 1/2 cup softened butter
- 1 teaspoon salt
- freshly ground white pepper
- pinch of grated nutmeg
- 2 cups fresh white bread crumbs
- 1 cup grated Swiss cheese
- fat for deep frying
Candy Redcurrants
By corlear
For the candy sugar: 1. Stir and dissolve the sugar and water in a pan, bring to the boil and then leave to cool
- For the candy sugar:
- 1 1/8 cup sugar
- 1/4 cup water
- rind of 1/2 lemon
- citric acid
- To finish:
- 10 small sprigs redcurrants
Lemon Sorbet Perfumed with Marc de Bourgogne
By corlear
Trou Bourguignon This is usually served between courses to refresh the palate, hence its name, but it is also a de...
- 2 tsp powdered gelatine
- 200 g/7 oz sugar
- 175 m1l/6 fl oz lemon juice
- finely grated zest of 1 lemon
- 2 egg whites
- 55 mil/2 fl oz marc or brandy
- mint leaves, to decorate
Ham with Parsley Bourguignonne
By corlear
Indispensable Dish for Easter Jambon Persillé à la Bourguignonne (C
- country ham
- veal knuckle including the bone
- 2 calf’s feet
- soup vegetables
- chervil and tarragon in the bouquet garni
- 5 or 6 shallots
- 2 bottles of white wine
- large amount of chopped parsley
- 1 tsp. good vinegar
- 1 wineglass white wine
Raspberry and Pineapple Croquant
By corlear
For the pineapple croquant: 1
- For the pineapple croquant:
- 51/4 oz fondant
- 1/3 cup glucose
- 1/3 cup Isomalt
- 21/4 oz crystallized pineapple
- For the raspberry croquant:
- 51/4 oz fondant
- 1/3 cup glucose
- 1/3 cup Isomalt
- 13/4 oz crystallized raspberries
- To finish:
- 1 23 x 15" transparent sheets
- citric acid
Hot/Cold Trout Roe Tempura
By corlear
For the trout roe: 1. Put the trout roe in a colander for 10 minutes to drain off any excess water
- For the trout roe:
- 21/4 oz trout roe
- For the Iberian belly pork slices:
- 1 14-oz chunk Iberian belly pork
- For the trout roe ravioli:
- 21/4 oz trout roe, drained (see previous step)
- 10 Iberian belly pork slices (see previous step)
- For the tempura:
- 81 tsp plain flour
- 1/2 cup water
- 1 oz dry yeast
- salt
- sugar
- To finish:
- 1/2 cup plain flour
- 13/4 cup 0.4º olive oil
Fluffy Yogurt and Macadamia Nut Truffles with Lychee Water Ice
By corlear
For the yogurt foam: 1. Heat a ¼ of the cream and dissolve the gelatin in it
- For the yogurt foam:
- 11/4 cup yogurt
- 5 tbsp single cream (35% fat)
- 3/4 sheet gelatin (previously rehydrated in cold water)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the lychee water ice:
- 3 oz tinned lychees
- 1/4 cup juice from the tin of lychees
- 0.4 sheets gelatin (previously rehydrated in cold water)
- drop lime juice
- For the Sherry vinegar gelatin:
- 1/4 cup Sherry vinegar
- 2 tsp powdered agar-agar
- 1/2 sheet gelatin (previously rehydrated in cold water)
- For the macadamia nut praline:
- 51/4 oz macadamia nuts
- sunflower oil
- For the grated macadamia nuts:
- 4 oz macadamia nuts, peeled
- microplane grater
- To finish:
- Maldon salt
Barbecue Sauce Base
By corlear
In a medium saucepan, combine lemons, pepper, Creole Seafood Seasoning, Worcestershire, water and garlic
- 2 1/2 lemons, peeled and quartered
- 3 tablespoons coarse-ground black pepper
- 2 tablespoons Creole Seafood Seasoning (see recipe)
- 1 cup Worcestershire sauce
- 1 cup water or shrimp stock
- 5 garlic cloves
Ham Aspic with Parsley
By corlear
Jambon Persillé The quality of this dish depends on the ham used to make it
- 7 lb shank half of a country cured ham or 2 hocks
- 2 calf's or pig’s feet, split
- 1 lb veal bones
- 2 onions
- large bouquet garni
- 12 black peppercorns
- 1 leek, trimmed and split
- 3 stalks celery
- 2 carrots
- 2 1/3 cups white wine
- 6 shallots, very finely chopped (optional)
- 3 Tbsp chopped parsley
- salt and pepper
- cheesecloth
- 3 —4 qt deep bowl or terrine