Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Sea snail olive oil creme brulee

05 June 2009
Sea snail olive oil creme brulee

Carlo Cracco's Risorante Cracco in Milan holds two Michelin stars and was voted the 22nd best restaurant in the world in 2009.

SEA SNAIL, OLIVE OIL, CREME BRULEE

INGREDIENTS

  • 1.3kg cuttlefish
  • 450g extra virgin olive oil (ideally from Sicily-Calabria)
  • 18g sugar
  • 6g salt
  • 2 Madagascar vanilla pods
  • 50 pea shoots
  • 10g Maldon salt

METHOD

Clean the cuttlefish, dry on kitchen paper for one hour.

Place the cuttlefish in a saucepan with the oil, salt, sugar and vanilla.

Cook for two hours with the help of a weight without it reaching 62°.

Sieve the oil with cuttlefish and let it cool down to 45°C. Once you have reached the right temperature, blitz in a Turbomix until you have a thick cream of oil. Refrigerate for about two hours.


INGREDIENTS

  • 200g sea snails
  • 1 carrot
  • 1 celery
  • 1 shallot
  • 1 garlic clove
  • 5 white peppercorns
  • 1 bunch of parsley
  • 4 litres water
  • 8g sea salt
  • 1/2 bay leaf
  • 50g extra virgin olive oil

METHOD

Cook the sea snails with the carrot, celery, shallot and white pepper in salted water. Drain and leave the sea snails, unshelled, on the side.

Cook the sea snails in a pressurised oven at 120°C for about 30 minutes with the garlic and bay. Then grill them with little oil.

Place a ramkin with about 45g of the vanilla mix under the grill for about seven to eight minutes (or in a traditional oven for five minutes at 240°C) until it is brown. You will get a semi-burnt savoury cream.

Lay the sea snails on top with a pinch of Maldon salt.


OIL BUTTER

  • 50g extra virgin olive oil
  • 25g cocoa butter
  • 16 pea shoots

METHOD

Melt the cocoa butter, adding the olive oil, then leave in a fridge for one hour in a square mould. Remove the oil from the mould and grate it on a plate, adding the pea shoots and some salt crystals. Serve the oil butter to accompany the oil brûlée

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking