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Recipes
Lemon Plum Cake with Raspberries, Toffee, Yogurt and Liquorice
By corlear
For the lemon plum cake: 1
- For the lemon plum cake:
- 11/4 cup butter, softened
- 7/8 cup icing sugar
- 2 egg yolks
- 2 whole eggs
- 2 cups plain flour
- pinch baking powder
- 1/2 cup egg whites
- 3/4 cup sugar
- pinch citric acid
- grated rinds of 2 lemons
- For the plum cake powder:
- the plum cake (see previous step)
- For the basic syrup:
- 3/4 cup sugar
- 11/2 cup water
- For the lemon coating:
- 11/2 cup lemon juice
- 9 tbsp basic syrup (see previous step)
- 11/2 cup water
- For the lemon marmalade:
- 11/4 cup lemon juice
- 1/2 cup sugar
- 41/4 oz lemon, diced
- pinch powdered agar-agar
- For the 40% syrup:
- 3 tbsp sugar
- 1/4 cup water
- For the raspberry compact:
- 1/3 cup raspberry purée
- 4 tbsp 40% syrup (see previous step)
- 1/4 de sheet gelatin (previously rehydrated in cold water)
- For the toffee sauce:
- 2 oz sugar
- 1/2 cup single cream (35% fat)
- For the yogurt sorbet:
- 2 cups yogurt
- 1/3 cup milk
- 4 tbsp glucose
- pinch sorbet stabilizer
- 1/4 cup basic syrup (see previous step)
- For the liquid liquorice croquant:
- 1/3 cup basic syrup (see previous step)
- 2 oz plum cake, dried and powdered
- 11/2 tbsp glucose
- squirt liquorice paste
- To finish:
- 3/4 tbsp liquorice paste
- 7/8 cup Greek yogurt
Citrine of Quail with Honey and Mustard a l’Ancienne, Mix Salad
By corlear
Les Suprême de Caille au Miel et Moutarde à 1’Ancienne, Mille Feuille de Salade
- 20 Supreme of Quail
- 5 Tbsp of Mustard
- 5 Tbsp of Honey
- 2 Tbsp Olive Oil
- 2 Tsp Balsarnie Vinegar
- Salt
- White Pepper
- Mixed Salad for 4 People
Yogurt Sorbet with Orange and Asparagus
By corlear
For the basic syrup: 1. Mix both ingredients together and bring to the boil
- For the basic syrup:
- 2 oz sugar
- 1/4 cup water
- For the yogurt sorbet:
- 1 cup yogurt
- 11/2 tbsp milk
- 11/2 tbsp single cream (35% fat)
- 1/8 cup glucose
- 1/8 cup basic syrup (see previous step)
- 1 tsp sorbet stabilizer
- For the caramelized asparagus sauce:
- 3 oz asparagus stems (keep the tips on
- one side)
- 2 oz sugar
- 1/4 cup liquefied asparagus juice
- For the orange sauce:
- 1/2 cup orange juice
- 0.8 sheets gelatin (previously rehydrated in cold water)
- For the orange reduction:
- 1/2 cup orange juice
- 2 tbsp glucose
- For the muscatel gelatin:
- 1/2 cup Emilín muscatel
- 1 sheet gelatin (previously rehydrated in cold water)
- For the orange sugar:
- rind of 3 oranges
- 1 cup water
- 3 oz sugar
- To finish:
- 4 asparagus tips
- 8 orange segments
Poached Eggs with Red Wine Sauce
By corlear
Oeufs en Meurette This is one of my favorite Sunday night suppers
- 1 carrot, peeled and cubed
- 2 shallots, minced
- 2 imported bay leaves
- 2 garlic cloves, minced
- 1 sprig of fresh rosemary or tarragon
- 2 cups (500 ml) full-bodied red wine, such as a Côtes-du-Rhône, Cahon, or Madiran
- 8 slices French bread or any good homemade bread, cut into ½-inch (1.5 cm) thick slices, crusts removed cut into even 3-inch (7.5 cm) rounds with a biscuit cutter
- 2 garlic cloves, peeled and halved
- 1 tablespoon (½ ounce; 15 g) unsalted butter, softened
- 1 tablespoon all-purpose flour
- 2 tablespoons distilled vinegar
- 8 extra-large eggs, at room temperature
- salt
- freshly ground black pepper
Chicken Fricassee with White Wine
By corlear
Fricassée de Poulet au Chablis
- a small roasting chicken
- salt
- pepper
- butter
- 1 tablespoon flour
- 1 clove of garlic, crushed
- 1 cup dry white wine, preferably Chablis
- 1 cup chicken stock
- 4 or 5 mushrooms + a few for garnish, if desired
- 2 shallots, chopped
- bouquet garni
- 2 egg yolks
- 3 tablespoons heavy cream
- 1 tablespoon sweet butter
- juice of 1 small lemon
Les Oeufs en Meurette
By corlear
Garnish: Wash and slice the mushrooms, then cook them for 10 minutes, salt them
- For the Garnish:
- 12 eggs
- 12 round slices of bread
- 3 gr Grbacon
- 100 gr small onions
- 500 gr white mushroom
- For the Sauce:
- 2 liter red wine
- 1 liter of sauce from beef bourguignon or coq au yin
- 5 cl wine vinegar
- 2 cloves of garlic
- 2 shallots
- salt
- pepper
- sugar
- For the Rue:
- 70 gr butter
- 70 gr flour
Supreme de turbot a la feuille de moutarde
By corlear
from the Clos de Vougeot
- For the sauce:
- 3.5 lb filet of turbot
- 2.5 lbs button mushrooms
- 2 leeks
- 3 T mustard seeds
- 2 T heavy cream
- 10 sprigs chervil
- 10 sprigs chive
- 2 shallots
- 1 lb butter
- 16 mustard leaves
- 1 btl White wine (Aligoté)
- 4 shallots
- 1 pint light cream
- 3 oz Noilly Prat
- 2 oz butter
- Starch
- 4 sprigs tarragon
- 2 T white wine mustard
Chocolate "Encerraditos" with Jamaica Pepper Ice Cream and Pineapple and Muscovado Ravioli
By corlear
For the chocolate caramel squares: 1
- For the chocolate caramel squares:
- 1/2 cup sugar
- 1/3 cup glucose
- 3/4 cup water
- 3 Tbsp cocoa paste, chopped
- For the chocolate ganache cylinders:
- 3/4 cup single cream (35% fat)
- 3/4 oz fresh eucalyptus leaves
- 101/2 oz 70% cooking chocolate
- 1/4 cup salted butter
- For the chocolate encerraditos:
- 16 chocolate and eucalyptus ganache cylinders
- 32 chocolate caramel squares
- For the basic syrup:
- 1/2 cup sugar
- 1/2 cup water
- For the liquid cocoa croquant:
- 1 oz cocoa paste
- 1 tbsp glucose
- 4 tbsp basic syrup (see previous step)
- For the Jamaica pepper ice cream:
- 2 cups milk
- 4 tbp sugar
- 1/2 oz Jamaica peppers
- 1/4 cup glucose
- 3/4 oz ice cream stabilizer
- 3 egg yolks
- For the pineapple slices:
- 1 pineapple, medium sized
- For the muscovado sugar gelatin:
- 4 oz muscovado sugar
- 11/4 cup water
- 4 sheets gelatin (previously rehydrated in cold water)
- For the pineapple and muscovado ravioli:
- 12 pineapple slices (see previous step)
- 83/4 oz muscovado sugar gelatin (see previous step)
- For the liquid cocoa caramel:
- 3 tbsp sugar
- 2 tbsp glucose
- 11/2 tbsp water
- 1/4 cup cocoa paste
- 3/4 cup water
- To finish:
- cocoa powder
Lemon Sorbet with Frozen Oil / Dessert Version
By corlear
For the basic syrup: 1. Mix both ingredients together and bring to the boil
- For the basic syrup:
- 2 oz sugar
- 1/4 cup water
- For the lemon sorbet:
- 11/2 cup lemon juice
- 6 tbsp water
- 6 tbsp basic syrup (see previous step)
- 11/2 tbsp glucose
- 1 tsp sorbet stabilizer
- the grated rind of 2 lemons
- For the frozen vanilla olive oil:
- 11/4 cup virgin olive oil
- 1 vanilla pod
- 1 Paco Jet container
- For the blonde caramel slices:
- 1/2 cup sugar
- 1/8 cup glucose
- To finish:
- Maldon salt
- virgin olive oil
- 16 small fresh basil leaves
Melon Gelatin with Aromatic Young Almond Meringues
By corlear
For the melon juice: 1. Peel the melon and cut it into even pieces, each weighing approximately 5¼ oz
- For the melon juice:
- 3 lb Canteloup melon
- For the melon gelatin:
- 2 cups melon juice (see previous step)
- 1.1 tsp powdered agar-agar
- For the tomato juice:
- 2.2 lb semi-ripe tomatoes
- For the tomato cloud:
- 2 cups tomato juice
- 5 sheets gelatin (previously rehydrated in cold water)
- For the almond meringues:
- 20 young almonds, peeled
- tomato cloud (see previous step)
- For the grapefruit segments:
- 1 pink grapefruit
- For the chopped spices:
- 4 juniper berries
- 4 pink pepper grains
- To finish:
- 4 strands saffron
- 4 small leaves fresh chervil
- 4 small leaves fresh fennel
- 4 small leaves fresh tarragon
- 4 small leaves fresh coriander
- freshly ground black pepper
- curry
- Maldon salt
- virgin olive oil