Carlo Cracco - Sea Snail Olive Oil Creme Brulee Crema
SEA SNAIL OLIVE OIL CREME BRULEE CREMA
Kg 1,3 cuttlefish
gr 450 Extra virgin olive oil (ideal from Sicily- Calabria)
gr 18 sugar
gr 6 salt
N° 2 Madagascar vanilla
N° 50 green pea shoot
gr 10 maldon salt
Clean the cuttlefish; dry them with kitchen paper for 1 hour.
Place the cuttlefish in a saucepan with the oil, salt, sugar and vanilla.
Cook for 2 hours with the help of a weigh without reaching 62°.
Sieve the oil with cuttlefish and let it cooling down to 45°C.
Once you have reached the right temperature, blitz in a Turbo mix until you have a thick cream of oil (Vanilla Oil Pomade).
Leave refrigerated for about 2 hours.
gr 200 sea snails
N° 1 carrot
N° 1 celery
N° 1 shallot
N° 1 garlic clove
N° 5 white pepper in seeds
N° 1 parsley bunch
Lt 4 water
gr 8 salt in crystals
½ bay leaf
gr 50 extra virgin olive oil
In salty water cook the sea snails with the carrot, celery, shallot and white pepper.
Drain and leave on the side the sea snails without the shell.
Cook the sea snails in a pressurised oven at 120°C for about 30 minutes with a garlic clove and half bay leaf.
Then, grill them with little oil.
Place under the grill for about 7-8 minutes, a ramekin with circa 45g of Vanilla Oil Pomade (or in a traditional oven for 5 minutes at 240°C) until is brown.
You will get a semi burnt savoury cream.
Lay on top of the cream the sea snail with a pinch of Maldon salt.
OIL BUTTER:
50 g extra virgin olive oil
25 g cocoa butter
16 N° pea shoot
Melt the cocoa butter adding the olive oil then leave in a refrigerator for 1 hour in a square mould.
Remove the oil bitter from the mould and grate it on a plate adding the pea shoots and some salt crystals.
NOTE:
The oil butter will be served to accompany the oil brulee
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