Rhubarb & strawberry dessert | Fine dining cooking
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- Опубликовано: 25 июл 2024
- Hey guys! Today we're making a delicious dessert with strawberries & rhubarb. It was delicious! It's a yoghurt & tarragon ice cream, a rhubarb & champagne foam, a rhubarb donut and a strawberry crisp. All great recipes, so enjoy guys!
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Хобби
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Jules should recieve some award! He gave us so much inspiration!
Great as always-- you're filling such a wonderful niche on RUclips. New kitchen looks lovely!
This looks amazing! 😍
Thanks for making it so easy for new comers in culinary world ..you are great
Appreciate it! Means the world. Have a good one 🙌🏼
Hi Jules you do such an amazing work and great videos. I look forward to watch them all. Beautiful new kitchen!!
Looks insanely delicious congrats finally on the kitchen
Thank you very much Jules cooking
Wow.... The absolutely best of the best divine! ❤❤❤
Congrats on your new kitchen. All the best
Stunning chef!
so much technique man its just amazing how much skill you have
The strawberry crisp looks super cool! I also hope in future we get to see more of the dish tasting bits at the end of your video, I thought it added a lot of personality here.
Thank you so much! Glad you liked it
I’m making this for my advance baking and pastry finals! ❤ thank you for the inspiration
How did it go?
Outstanding dish, amazing technique..and the kitchen looks great!
Thank you so much!
This is awesome 👌 chef
I hate how amazing these techniques are. Thanks, Jules! 🔥🔥
Hahaha thanks!
outstanding man keep them coming
Appreciate it!
congrats on your new kitchen! so much love from The Philippines.
Thanks Sharlene! Love from the Netherlands
Yeah well done chef lovely dish! 👌
Thanks! 🙌🏼 Really appreciate it!
simply awesome :)
Congrats on the new kitchen. Also it’s good to see you thinking of ways to reduce waste ♻️. As chefs, we see first hand how much waste there is working in kitchens and to look for ways to reduce them is always a positive step forward. Well done 👌🏾
Çok estetik şeyler yapıyorsun, umarım lezzeti de göründüğü gibidir. deneyeceğim
Thank you Chef
kitchen looking fresh!
Glad you like it! 🙌🏼
fantastic
Wow !!! I learned a lot off all your videos
Awesome to hear!
Amazing 👍👍👍
Hey Jule,
great as ever! I really enjoy your work and sometimes grap some ideas, thank you for that!
One question, where do you buy your round cutters? Do you have me a link?
Greets Toby
Wow that was as always really great! Can you do something with goatcheese?
Wow. Thank for this recipe. I try to veganize this amazing dessert!!
I made it completely vegan as well so my girlfriend could also eat it. I just replace everything with vegan alternatives, like the yoghurt, etc
@@JulesCookingGlobalthanks you❤️
Great vid, where did you train mate.
délicieux 🤤
Where I can find this rubber press for the strawberry crisp? Nice work !
Great content. What blender do you use?
Great video, can the tuile used onto also be used to make tartlet shells for canapé's?
Yeah for sure, works great
Please what is the brand and model of your mix and the link for to buy the blu ring form. Thanks so much
When you open your restaurant me and my husband want to be the first clients!
awsome !!!!1
Appreciate it!
Can you some how adjust the recipie and use the pro espuma hot ?
spectacular recipe.
May I just ask what sugar do you put in the yoghurt?
and also in the strawberry crisp is it normal sugar?
Where did you get the Domo ice cream maker?
What kind of kitchenpaper are you using? I've tried it once on a similar oil with my regular supermarket one, all it did was soak up the oil. Great to see that Charlie is having some this time btw 😄
That's to bad it didn't work, I would suggest to buy thin napkins and use those then. Napkins work 99,9% of the time
Is espuma powder just a stabilizer?
❤❤❤
hi chef this is so nice 👌. if i dont use champagne, what else can i use instead of champagne please
Try soda or maybe cava or Prosecco
@@JulesCookingGlobal thank you so much
Where do you get the espuma powders???
Looks really good! I only want to ask why you did not prove the donut dough after shaping? i thought that is crucial when working with yeasted doughs. Yet, the donuts look really fluffy still.
Thanks! You can indeed do that, but because I fill them I prefer to do it this way. I do prove the donuts when I don’t fill them though
Hello Jules, once again...Excellent work, but i have a question about the Siphon part @2:20 You said: "if it's too thin, just add another charge"... I saw that you added what you called "espuma powder", Is it just to keep the foam more stable for a longer time ? But what is the "espuma powder" ? Would adding gelatine or Agar also do the work ? If not, what are the ingredients used in that "espuma powder" ? Is it just a thickener like Xanthan?
ps: @9:07 cute doggo :)
How do you dry the strawberries?
Wow absolutely insane 2 🌟🌟all day long 😍
Hello, I like your video very much, about the rhubarb compute,would like to ask what is the mold at 4 minutes 27 seconds of the video? where can buy this? Thank you very much😀
Is it a baking silicone baking mat?
Find a link in the description of the video 🙌🏼
👍
Looks super good!!
No Pacojet in the new kitchen? ;)
If you want a cheaper knockoff of a pacojet get the Ninja Creami
question: What is the function of the glucose? Why not normal sugar? And second question what is the function of the potatoe starch in this terrific dish?
Looks outstanding as usual.
Maybe you should look into some lighting techniques and invest in a lav mic for the non-voiceover shots? That would take this channel to the next level!
Hello! Can powder foam be replaced?
Maybe you can bind the base with some gelatin, like 5 leaves for every kg of base
Wow! Would love to make a sorbet or coconut version and just not include the donut part. I cannot eat dairy and also gluten so so you think a strawberry/hibiscus or coconut cream would still work with the tarragon?
Would be delicious! Sounds great
Where do you learned Jules?
Do we have to the dry the strawberry mixture in he oven at 110C for 17 or 70 minutes? The time is not clear in the video.
Hey @julescooking 17 or 70 minute? Please please answer . Thanks you
Please
Save me jules
👍🏼👏🏼👏🏼👏🏼
Thanks chef!
Hi I need links to buy the silicone molde with hole please 🙏
Find it in the description of this video
@@JulesCookingGlobal tnx
I tryed the icecream with normla sugar and pacojet and it didnt work :D it was too loose ...
That's one lucky dog!
Hahaha best sous ever!
😍😍😍😍🤤🤤🤤🤤🤤
I do not have so big fridge! (((
This is testing my willpower to not buy an ice-cream maker... Looks delicious!
Heb je een koksopleiding gevolgd? Ik hoor aan je accent dat je een Nederlander bent :)
Fantastic, but reserved for those who have endless time to spare.
Could you show us a coffee dessert?
thanks for the suggestion! I’ll definitely look into it 🙏🏼
this looks delicious but i would be a diabetic by the end of this...
Are you kidding me? 🔥 Technique is sexy for sure.
I don't even eat sweets.
Sweets are life!
What is strawberry burf?????????????😢😢😢😢😢😢
Whaaaat? 😂 This is cooking on the level that costs 150 euro for a 5 course menu.
17 or 70 minutes ? Help please 😩
70 minutes 🙌🏼
isomorph sugar is Isomalt ?????