Making a Pornstar Martini dessert! Cocktail desserts | 8 delicious recipes!
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- Опубликовано: 3 окт 2023
- Hey guys! Today is the first episode of a new series called cocktail desserts. In this serie I make desserts inspired by signature cocktails and we today we start of with a pornstar martini. We’re going to make a white chocolate mousse with a passionfruit gel, a vanilla crumble, a passionfruit cream, white chocolate decorations and a pornstar martini sorbet. All great recipes, so enjoy guys!
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You should publish a (hardback) cooking book for all of us old school guys who still prefer those antique things...I would buy it immediately, no matter the cost!
Appreciate it! Means the world. Been written for almost two years now, but finding time is a challenge 😂
Go for it
I will buy it too @@JulesCookingGlobal
I was going to write exactly that. I would also buy his book without flinching.
Same here 🙏
Super weer een video. Naar uit gekeken. Prachtig! Dit gaan wij rondom de feestdagen in december uitproberen. Dank!
Epic! Love the flavour combinations
Jules I just want to say as a college student watching these videos, I am completely enamored with how beautiful these desserts come out. There's so much work and effort put into every little detail that all combine toward the final plate and it blows my mind. I hope one day I can learn these kinds of skills
Like always, look amazingly delicious. Thanks Jules !
I just love how you explain everything so perfectly and easy 😊
Your content is soooo refreshing and refined, I feel like I'm watching a totally different type of Food RUclipsr, you have amazing recipes with complex flavor profiles and elegant plating, kudos to you
wow , just wow. Incredible !!
Missed watching your videos Jules
Thanks for sharing another one!!!
Keep it up
Thanks! Been busy with some exiting things, so definitely stay tuned 🙌🏼
Thank you so much chef this is magnificent very professional 👍
Tequila sunrise as a sweet dessert, or Bloody Mary as savory one, Thanks for all the amazing videos, still haven't finished watching them all yet.
Legend 🙌🏼 Thanks a lot for the support
Speechless once again. Is it me or you're just more into deserts than main dishes ?
I mean all your meals are beautiful and am sure delicious but you always seem to have much more fun and inspiration with your deserts.
Thanks again for sharing your recipes, creativity and hard work. You deserve every bit of success coming your way.
Glad you like it! Really appreciate it. I'm always a big fan of pastry, but also love savory. Let's say it's 50/50. When I was a student I definitely preferred pastry
Probably one of your most beautiful looking dishes. Flavours sound amazing
Thank you so much! Much appreciated
Solid basic skill in every components,. thanks for sharing your skill chef ❤
Means a lot! Have a good one 🙌🏼
Fantastic!!!
Thank you so much!
Will there ever be a video entirely related to tempering the chocolate? I would love to see that. It would help me a lot in creating chocolate decorations.
I second that request!
there are so many videos already... its not difficult, just try it
I have a couple already explaining more, but I can definitely make a new one talking more about the science. This is one of the older ones ruclips.net/video/9CwkTQ6fR8k/видео.html
This is next level amazing.
Thank you so much 🙏🏼
Hey Jules loved ur every videos. Ur a Great Chef. Respect from NEPAL🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵
Thank you so much! Really appreciate the support
A lot of work but it's worth it.Amazing dessert!!!💥💥💥
Glad you like it! It's so delicious
Me during the whole video: Damn, that's a lot of dirty dishes...😂
Hahah I clean up after each component, helps a lot
@@JulesCookingGlobalIt looks worth though, hehe. I can only imagine how good it must taste. I need to try to recreate one of your recipes some day. Your videos and recipes are amazing.
Mindblowing!🧨
Appreciate it!
Love it ❤
Thanks! Appreciate the support
geweldige video weer , vraagje gebruik je amandel meel of poeder ?
penicillin cocktail, combining whiskey and ginger in a dessert would certainly be a interesting combination
I was thinking of doing a whiskey sour next. Love whiskey! It's by far my favorite cocktail
Amazing 🙏🏻
Thank you! Appreciate it
that looks delicious. i got this funny feeling that we'll see something that has Bailey's in it.
80's cocktail B-57 has coffee liqueur, peppermint schnapps and grand marnier in it.
Baileys for life 😂 Sounds great
Fabulous! Caiperinha next?
thanks for the suggestion! I’ll definitely look into it 🙏🏼
This had me giggling. And drooling
Haha glad you enjoyed it
Thanks a lot!
Just wondering if replacing the oak inluenced Bollinger by another less oaky Champagne would be an option?
Amazing! I am gonna make this for a sunday, is it possible to start the day before? Can I safe everything the day before in the fridge?
I'm looking forward to follow the desert series. Wishlist: Series with petite fours.
Maybe like before... 7 days, 7 videos all about petite fours
No matter how complicated your dishes are, you don't break a sweat
Mooie horlogecollectie 👏 en topdessert uiteraard
I always thought that passion fruits needed to be super wrinkly to be ripe but yours are smooth. Can you explain?
And I'd love to see Espresso Martini dessert, I can't even imagine how that would be since there is basically just two elements (vodka and coffee liquor) to play with...
And thanks for the suggestion! That would definitely be a good one 🙏🏼
Hi Jules, you mention on the passionfruit cream part "Keep it in your fridge for later". How long can you keep a cream like this in the fridge? in other words, how much time in advance can you make this dessert?
Hi Chef
what kind of small blender is this? 3:25
What type of small blender do you use?
Would love to see a Negroni dessert! My favourite cocktail!
Never had it... Wanted to try it after the viral sound last year, but my friend told me he made the best one in town. Still waiting for it 😂
How many servings does the recipe on the website make? :)
Very interesting series idea! I’d love to see you do something with Dragon Fruit. I’ve hardly seen any actual recipes with it besides eating it raw
Thanks! I'll have a look
Yes! I back this one!
Also I've seen other videos on chef recipes and RUclips videos on how to make the recipes play several links so people can look at all the processes or techniques of making all these other purees and other things within your recipes not only to capture your your audience but it also keeps them coming back and it draws more core customer base again what you're trying to do in your business is create a core customer base that is where you make your revenue.
Amazing recipe and content as always!!! One question unrelated to this recipe, what do you do with the leftover of the recipes 😅? Not particularly in this recipe, but I made the “White asparagus with stuffed morels and smoked beurre blanc”, there was quite a lot of leftovers 😅 wasn’t sure if I could freeze some elements, so ended up throwing some parts in the trash which was very sad.. maybe you could mention how many servings we could get from the recipe on your website? Then we can scale them down, if things can be frozen that would also be a cool information ❤
Thanks! Glad you like it. That's something I'm working on, trying to find a balance. I make my recipes for chefs and we usually don't really pay attention to that. But I'll find a solution. Most of the time it's also not possible to make smaller quantities. For example: It's not possible to make a smooth gel or cream when it's a small quantity. But thanks for the suggestion! I’ll definitely look into it 🙏🏼
@@JulesCookingGlobal thanks for the answer, you are the best! A quick solution if I may suggest would be informing the amount of servings the recipe makes, it would already be a massive impact
Uhh! Do a Piña colada! Or an Elderflower Mojito! 😋
Love elderflower! Still have a couple bottles of syrup from this year
Has a chef myself I would strongly suggest that you put a link to the equipment that you're actually using within your recipes. From a business perspective you can contact these vendors that sell these products and see if you can get any kind of residual profit from them before you can sell products online making more revenue for your recipes.
Please write a cookbook!!!!!
It's definitely a dessert for someone with a sweet tooth and I'm all for it!
For the next cocktail, I would really see the *Grasshopper* turned into a dessert, since you're starting from sweeter ones, otherwise I'd suggest the *Aviation* (you like using flowers and I think it would be interesting, like making candied violets)
Well it's not vey sweet, more fresh. But so good. Thanks for the suggestion! I’ll definitely look into it
Ziet er goed Jules! groetjes van je oud collega Remko!
I know this recipe is about alcohol but what can I replace the champagne with?
😮
I already made a lot of cocktail dessert: pina colada, white Russian, negroni..... Really curious about yours 😂❤
Nice! Couple good ones coming up
Next do Pina Colada!
thanks for the suggestion! 🙏🏼
Blue curaçao Dessert
Holy pornstar shit Jules! Lol I think it was your longest video so far but damn that was worth it. Beautiful bro
Hahaha under ten minutes so pretty solid 😂 Longest was 16 minutes... An edit nightmare 😂
wow! what is this oven? 2:32
It's a plate warmer
speechless
Thank you! Glad you like it
Искуство👌
💙💛
🙌🏼
It matters the quality of the champagne?
You can also use prosecco or cava, but I wouldn't use a expensive one for this
Amazing recipe… but that's about $60-80 USD of passion fuit
Haha that's a lot... I bought it for €5. You can also use passionfruit juice. Especially frozen juice should be a lot cheaper
Please, сreate high fashion borsch🇺🇦
Hello from Ukraine👐
thanks for the suggestion!🙏🏼🙌🏼