Quality content, no one can come close to your creations in RU-vid in term of sharing, creating and educating others. As a culinary student am very thankful and looking forward to learn more …
@JulesCookingGlobal : a very cool comment you got but in fairness very well deserved. Definitely the best chef on RU-vid by a long shot in terms of description and explanation and ingredients.
It's difficult to find the right superlative to describe the quality of this content. The fact that so much skill (technique, flavor parings, visual artistry) is packed into each of these videos really sets them apart. It looks like you are already doing well, but (just in case there is any doubt) the algorithm will eventually notice sufficiently. Personally, I've been looking for advanced / world class fine dining tutorials "like this" for a couple of years now, and I doubt I am the only one. Please keep raising the bar. It's great for us, home cooks, and the culinary arts more broadly.
I think I’m in love 😍…you truely bring excitement everytime you upload a new video. Can’t wait to see your RU-vid channel grow, because you truly deserve it 🎉
I really respect what you are doing and share specifically your recipes, it's very great, and important for the culinary world. No one can come closer as you did in terms of sharing! All my team will subscribe to this channel.
Hi there jules, I stumbled across your youtube channel a few months back and have been watching your videos since. I'm doing a student menu in college at the moment so I have to create 3 of my own deserts and your channel was the first I came to so I could get some inspiration. I just wanted to ask, where did you learn everything you know?
Well thought through. Impressive techniques with the chocolate and liquefied blackberry broth on the inside. Inspirational as always. Bedankt Jules, ga alsjeblieft zo door! Echt top!!
Great dessert! One thing that you could have done differently: insteag of mKing a classic meringue and add the powder, you could have used albumin with blackberr jouce and the dried poweder to create the merigue, might add some extra flavor
G'day Jules, Hey I got a question, do you have any matcha desserts? I'm looking for inspiration and ideas. Some taste combinations tips would be helpfull
Outstanding video as always, Jules. Would you mind explaining to me why the blackberries have to be frozen for a preparation like this? Thank you in advance!
@@papajohn7606 it's not that deep. That's just what he had. I've made a broth like that before, with strawberries though, except they were fresh. Doesn't take away from the flavour. They didn't need to keep their shape, since they were gonna cook and lose the shape in any case and the pulp would be dehydrated and pulverized. Also makes sense why he used
Pressed send by mistake. Wasn't done 🤦🏽♂️. But it also makes sense why he used fresh blackberries for the sorbet. It wasn't a cooked syrup. He just wanted to blend and churn. With the frozen, it technically would have churned a bit in the blender, making it difficult to remove the seeds as he did. Ok, I've said enough. I'm gonna go now lol.
What would you recommend to replace the homemade chocolate and icrecream? I don't have access to an icecream machine or wet grinder. Would just melted white chocolate with added powder work for the ring? Maybe a creme instead of the icecream?
I have the same small blender as you do, but I don't have the extra lids for the metal cups. Anything liquid makes a mess and I only use it for dry ingredients. Where did you get the lids?
Another elegant and delicious recipe! Thank you for all these wonderful recipes. I have a question. Does any company sell pine tree shoots, or does one have to forage for them?
I see you used the same plastic wrap/double boiler technique to make the blackberry broth here and the strawberry broth from the strawberry rhubarb dessert. Is there a way to do this using a sous vide instead and if so what temperature and time would you go for?
I use a twin stone from 110%chef, it’s around €300. Love using it, but it was pretty hard to get it. Had to wait 4 months for it 😂 Been hearing a lot of good things about this one and it’s €100 cheaper amzn.to/3o7P0BH
Fruit Chocolates are my favorite kind of Chocolate. Those Extremely Thin Chocolates with the flavors inside of them are Delicious AF.! Pricy but Worth it...
Once again excellent work Jules. Looks delicious and stunning! @8:41 next? First letter is a "G", second is "N"...Third, "O" ;) @7:19 to 7:21 Was that a cat passing by ?
Great video, beautiful dessert but god knows what your utility bills are like with the 3 hours for steaming one thing, 6 hours of electricity for chocolate processing, 2 hours of drying meringues in the oven!
all I can think about is the amount of water wasted on cleaning all of those machines and tools after every use...I wonder what chefs would do if they didn't have all these machines doing the work for them.
Oh my God, blackberries from the supermarket or frozen ones are always so bad, not ripe at all, very hard with no taste or still sour. These are the berries that I never buy from a store.
