Soluxe Club Restaurant, Chef Chen Yuzan
- Chinese pear - 400 g
- Dried apricots - 120 g
- Pods vanilla - 10 g
- Grenadine syrup - 35 g
- Powdered sugar - 45 g
- Lemon juice - 25 g
Peel the pear, cut into small cubes, dried apricots - into strips. Peel the vanilla pods, put everything in a saucepan and add the rest of the ingredients. Simmer over medium heat until pear is semi-soft. Divide the finished mass into forms, sprinkle with ginger streusel on top and bake for 10 minutes at 200 degrees.
Mix in a bowl 100 grams of softened butter, 100 grams of almond flour, 100 grams of wheat flour, 100 grams of powdered sugar, 20 grams. ground ginger. Roll the dough into a sausage and wrap in plastic wrap. Put in the refrigerator for 2 hours until solidification.
Restobar "Projector", chef Maxim Myasnikov
- Buckwheat - 70 g
- Onions - 30 g
- Confit tomato - 10 g
- Greens - 1 g
Parmesan sauce (35 g):
- Cream - 250 g
- Parmesan cheese - 40 g
Bolognese sauce (100 g):
- Beef - 1000 g
- Celery - 300 g
- Peeled carrot - 300 g
- Bulb loupe - 300 g
- Red wine - 500 g
- Tomatoes in their own juice - 500 g
- Fresh rosemary - 10 g
- Olive oil - 50 g
- Garlic - 3 g
- Oyster mushrooms - 40 g
- Cilantro - 15 g
Rinse and boil the buckwheat. Fry oyster mushrooms in olive oil with salt, pepper and garlic. Cut the onion in half and divide it into segments, scald in boiling water for 10 seconds and bake for a few seconds on the stove. Put Parmesan sauce on a plate, top with buckwheat, onion, fried oyster mushrooms, pour over with bolognese sauce, sprinkle with herbs and garnish with tomatoes.
Scroll the vegetables through a meat grinder. Fry in olive oil with garlic and rosemary. Scroll the meat through a meat grinder, after the vegetables have been fried, add the meat and fry everything together. Pour in red wine - evaporate, put the tomatoes and simmer until tender, season with salt. Season with pepper and sugar.
Heat the cream, add the grated parmesan cheese. Melt the cheese in the cream to make the cheese sauce.
Take tomatoes, peel and cut into 4-6 pieces, sprinkle with salt, sugar, citrus zest (orange, lime and lemon) with thyme on top. Bake at 100 degrees for 2.5 hours.
Cherries with chocolate mousse and waffle crumbs
Sixty Restaurant, Chef Carlo Grecu
- Milk chocolate - 300 g
- Cream - 370 g
- Gelatin - 10 g
- Egg (yolk) - 3 pieces
- Sugar - 40 g
- Dark chocolate - 160 g
- Wafer crumb - 160 g
- Sweet cherry - 150 g
Melt dark chocolate, add waffle crumbs to it. Put the resulting mass in a mold and freeze.
Break the cream in half. Soak gelatin in cold water. Mix the yolks with sugar, heat the first part of the cream to 80 degrees. Boil the yolk with cream. Brew the mass a little. Add gelatin to the heated mixture and dissolve it. While filtering, add the mass to the chocolate, cool a little, beat the second part of the cream and add to the mass. Pour into molds, cover with frozen waffle crumbs.
Decorate the dessert with chocolate and cherries.
Gastrobar "We're not going anywhere", chef Dmitry Shurshakov
- Chanterelles - 80 g
- Boiled veal heart - 40 g
- Onions - 15 g
- Cream - 50 g
- Chicken broth - 50 g
- Vegetable oil - 10 g
- Poached egg - 1 joke
- Smoked cheese suluguni - 10 g
- Dill greens - 3 g
- Green onions - 3 g
Steam the chanterelles, boil the veal heart for 1 hour. Fry onions in oil, add chanterelles - lightly fry, pour in broth, put heart - stew. Pour in the cream and cook until the sauce tightens.
Serve the dish in the same pan in which it was cooked. Sprinkle with cheese and garnish with herbs, add poached egg and drizzle with olive oil.
Lamb shank with mashed potatoes, Crimean port and gooseberry
Duran Bar Restaurant, Concept Chef Nikolay Bakunov
- Potatoes - 350 g
- Lamb shank (back) - 1 piece
- Salt - 2 g
- butter - 80 g
- Cream - 30 g
- Carrots - 1 piece
- Onion - 1 piece
- Parsley - 3 branches
- Tomatoes - 1 piece
- Butter - 50 g
- Half a head of garlic
- Bay leaf half
- Peppercorns - 5 pieces
- Gooseberry - 200 g
Boil potatoes, drain the water, let stand on the stove for 2 minutes. Get the butter in advance and cut into medium-sized cubes. Heat the cream separately. Rub potatoes with butter through a sieve and add cream. Salt
Strip the shank from the veins, wrap it with twine to maintain its shape. Put in a small saucepan, add spices and roots (onions, carrots, garlic), butter, pour water over the meat level. Cover tightly with foil and place on the stove over high heat. Bring to a boil, then reduce heat to low for 1.5 hours.
Prepare marinade for woody texture. Take a container slightly larger than the diameter of the plate, pour water, put garlic, brandy, herbs, spices, peppercorns - heat to 80 degrees to reveal the aroma of spices. Cool, immerse the wood structure. Marinate from an hour to a day.
Prick the gooseberries with a needle, immerse them in the port and evaporate twice over medium heat. Throw out the gooseberries and combine with demiglass sauce.
Put the finished shank and puree on the wood. Pour the shank and potatoes with sauce - put in the oven. Cook for five minutes.
Photo: archive of press services
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