The perfect Italian dessert! Amalfi lemon & vanilla dessert | Fine dining / Michelin dessert
HTML-код
- Опубликовано: 11 июл 2024
- Hey guys! Today we’re going to make the perfect Amalfi lemon dessert! It’s a vanilla chiboust with a lemon interieur made from a lemon gel and confit lemon peels. We’re serving that with a lemon cocktail, vanilla ice cream, meringues and a lemon peel tuille. All great recipes, so enjoy guys!
Become a member of my channel to support and get excusieve content:
/ @julescookingglobal
⇨ Thanks for subscribing! bit.ly/1YTyqmm
⇩ The full ingredient list & written recipe:
↪ www.julescooking.com/single-p...
↪ www.julescooking.com
⇩ For tips, tricks, photos and recipes follow me on:
↪ www.julescooking.com
↪ Instagram: bit.ly/1MmnCZZ
↪ Twitter: bit.ly/1NrssDY
↪ Facebook: on. 1YTyt1B
My kitchen equipment ⇩
⇨ Molds moldbrothers.nl/en/product/ci...
⇨ Spiralizer machine amzn.to/3Xu64lD
⇨ Ice cream machine amzn.to/3PAC7wj
⇨ Japanese sheet slicer amzn.to/3PCcN9b
The vegetable sheet slicer USA link: amzn.to/3PCcN9b
EUR link: amzn.to/3IQ9SHO
Small food processor USA link: amzn.to/3dq849n
EUR link: amzn.to/3zadkrF
Big food processor USA link: amzn.to/3orftf1
EUR link: amzn.to/3eBQZtD
Favorite saucepan USA link: amzn.to/3lEutEx
EUR link: amzn.to/3FJjUrK
Japanese mandoline USA link: amzn.to/3ovZD2R
EUR link: amzn.to/32xW0Bb
Microplane grater USA link: amzn.to/3dpDVXJ
EUR link: amzn.to/3pB9jcP
My palette knife USA link: amzn.to/3wkwKZC
EUR link: amzn.to/3mDPkIw
KitchenAid stand mixer USA link: amzn.to/3otqigv
EUR link: amzn.to/3sNs1jl
Wüsthof chef’s knife USA link: amzn.to/3GexP8U
EUR link: amzn.to/3ExTo3a
3500 watt induction USA link: amzn.to/3c18EKh
EUR link: amzn.to/3c18EKh
Round cutter set USA link: amzn.to/31EkZll
EUR link: amzn.to/3pzHzFs
Hand blender USA link: amzn.to/3xZMSQZ
EUR link: amzn.to/3FFvAf8
Wüsthof sharpening steel USA link: amzn.to/303iOaO
EUR link: amzn.to/3JoRPrY
The sous-vide bath USA link: amzn.to/3DwAuJk
EUR link: amzn.to/3FJlVUQ
My brush machine USA link: amzn.to/3Dvk2cg
EUR link: amzn.to/3EFOKA2
Black Le Creuset pan USA link: amzn.to/3zobJ1w
EUR link: amzn.to/3HwQOwf 
Хобби
Jules spending two day's recreating a lemon with a lemon :D
Great job, great content. Literally top notch recipes/ideas, 100% contemporary and video production is really high end. Been a fan since i found this "gem" channel. Keep up the outstanding job!
p.s.: Sorry for being cheesy but pastry is my passion since 12yo and you keep delivering content that for me is like a masterclass. Really appreciate it!
For a lemon desert this shure is a sweet video 😏
멋져요 항상 큰 영감을 얻고 갑니다. 한국의 파티시에가.
Ahh i can smell those Amalfi lemons all the way through my laptop screen.
Jules again thank you very much!!!
God bless you.
Beautiful ❤️ thank you for sharing ❤
Amazing work. I will adapt this. Thank you for the recipe
Stunning!
Stunning composition!
Fantastic work as usual!
finesse, excellent techniques, high level of skills along with many other reasons ( not to forget your friendly personality)make your shows very unique and top notch ! Love your style of cooking👍👏👏👏
always mind-blowing recipes great work chef really appreciated for teaching us.
Looks great 👍🏻
Hi Jules, this is insane.... unique idea with a lot of textures. If I am asked to give a name for this dessert, i would call it NEXT GENERTAION LEMON PIE....a million likes as always.
Grazie ❤
Would love to see something made with elder berries and flowers, one of my favourites. 💜
Best youtube cooking content! Always anxious for your next video!
Thank you so much Roberto! Appreciate it 🙌🏼
This looks great
Thank you!
👏👏👏👏👏👏amazing
Thanks!
Thanks for your support! 🙌🏼🙌🏼
Great work jules. Thanks for your inspiration.
Glad you like it Ahmed! Appreciate it 🙌🏼
@@JulesCookingGlobal am a big fan your doing great job always
Amazing stuff, great content.👍
Thanks a lot!
...Magnifico!
Thank you!
everything is gorgeous at the end of the videos indicate the ingredients were super pleas
technician at its peak
one more thing - maybe a tutorial on best cookbooks that You have and You would suggest for someone to get into elevated dining?
Wow. A lot of work,but what a result
Thanks Jack! Glad you like it 🙌🏼
6:59 Stealth tasting. 😉
that looks amazing! i'm gonna use that two colour merengue trick.
i don't want to sound like a broken record... chestnuts?
Wow love your videos. Where to buy like this baking tin? 😊
I've being following ur youtube channel since late 2017. Nice to see u become big on Instagram. Bad thing is that ur so busy now i cannot get any reply from you on dm. Keep up the good work my friend.😂😂😂
It looks delicious 🤤 for the next one can you make please “L’ILE FLOTTANTE “
thanks for the suggestion! I’ll definitely look into it 🙏🏼
Hey Chef,
Is there a huge difference between using all Agar / Gellan as opposed to using some of both?
Nice dessert - would you ever get the Ninja Creami for home??
This is the first video I realize the video is mirrored. Weird to imagine the actual kitchen is mirrored in real life to what we see
what do You do with leftover portions? :D
What powder is it after agar? I can’t figure it out. Also where do you source ginger syrup?
Jesus, you’re a genius
Did you use high or low gellan gum for the lemon puree?
I forgot to ask...You added a spoon of lemon gel @2:15, then that prepration was added into the mold, then added in the freezer. But isn't it bad for the the bit of lemon gel you added ? (since agar agar loses its gelling properties once frozen), or is it irrelevant considering how little you added to the confit peels ? (or is the Gellan supposed to help ?)
Very nice and indeed very time consuming. The only thing that i have that i am a little bit off is about the ice cream.. that desert can stand on its own. It doesnt need ice cream
Is there any way to get amalfi lemons in the USA? I have been searching since 2017 after my Italy trip and no luck so far
Mate that dessert is insane, next level. Too much going on in terms of moulds and the spray gun to make at home. But I'll be using some of these techniques and ideas to create my own dish. Thanks so much for sharing.
Close to 100k subscribers! You'll hit 1 million in the next couple of years for sure, you deserve it.
You should add "expert mode" in the title because this is a "Cédric Grolet" Tier type of dessert. This is Michelin caliber stuff... That aside, i'd say it's also an unofficial..."dish with only 1 ingredient" dessert ..Kinda. @2:14 omg that triple combo must be a killer! @2:32 Chiboust cream! (my favorite with the Diplomat). @5:53 interesting, i don't think i've ever seen you use ice cream stabilizer before. @7:13 lol ..@9:51 Let's continue with the italian trend... TIRAMISU 3.0 Or "AGNOLOTTI DEL PLIN" with your touch of course.
maybe add the lemon juice straight to the jar of vodka with those proportions...
Ok. So can someone help me. I have been able to make tuiles of all kinds, but I have never been able to figure out how to keep them crispy for longer than 30 mins at best. Does anyone know any secrets for doing this?
After baking leave them under the pass to make sure all moisture has vaporized. Then let them cool down completely and just keep them dry and covered for when you need them. Really keep them in an airtight box. If for some reason they still turn soft keep them in a heating box or under the pass. Enjoy 🙌🏼
what is gelen powder? google isnt being helpful
i thinks it's gellan gum
"Last time i gave my recipe to a cook, he told me i was an alcoholic"
.....soooooo what's that recipe??
Hahaha this one 😂 ruclips.net/video/-tfuXx-kUas/видео.html
That's odd.. You misspelled tiramisu 🙃
What tiramisu? 😅
Si possono avere i sottotitoli in italiano? Grazie molte!
Italian subtitles please, tanks
By “biological lemons”, he means organic.
Yours 100g of sugar looks like 1kg of sugar
Hi Jules, I was expecting the use of the lemon leaves, they're edible and taste like lemon of course. Try to infuse it or make a powder next time. Ciao