Making a Espresso Martini dessert! Cocktail desserts | 7 delicious recipes!
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- Опубликовано: 17 ноя 2023
- Hey guys! Today the second episode of my cocktail desserts series. In this serie I make desserts inspired by signature cocktails and today we're going to make an espresso martini dessert. It's a coffee shell filled with an espresso martini foam, coffee meringue & a yuzu gel. On the side we serve a coffee creme brulle with a coffee crumble & a beautiful coffee & chocolate ice cream. All great recipes, so enjoy guys!
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Хобби
I think I need James Hoffmann to react to this. I think WE ALL need James Hoffmann to react to this.
Absolutely!
100%
Chocolabia. Looks fantastic 💪🏽
Love that you also talk about how to store the components! Thanks Chef!
Elegant and sophisticated.
Gorgeous dessert.
Oh! What a recipe!!!!!! So brilliant 👏🏻👏🏻
Lovely work of art
I absolutely absolutely love you and these videos 🎉🎉🎉
Fabulous! 👌
Incredible
Looks great
Hell yeah! Great dish!
Woooow that really beautiful & professional way, it's also very elegant
Ty
Youre a wizard Jules!
Extremely exquisite chef! 👌
Awesome!!greetings from Colombia
Only chefs can eat this without getting a caffeine shock 😂😂amazing dish chef like always! Thank you for sharing
Love how you make the coffee prints on the meringue ! Could you make a venaison dish?
Great🔥🔥🔥
Wow....
WOW, my dreams came true!
Love your recipes chef :)
Could you make a recipe with venison please that would be amazing 👍👍🙏
There should be a day where you cook a pairing menu and where people could pay to take part in tasting all these good recipes 😱 I would pay anything to taste it lol
Now all it needs is an Espresso Martini on the side!!!
Lekker man, Esma toetje ;)
Thank you chef! a quick question, why do you use mannitol? (for which purpose)
Can you make a ripple ice cream sometime?
Chef Jules, you look tired man, hope all is well. Great video BTW 🥂
Hey jules :)
Could you tell me what size your demeyere apollo 7 pot is?
Thank you :)
This is arduous work...goddamn!
hey jules, do You use carbon steel knives at all?
Why do you use espuma cold powder? Wouldn't do a pinch of Xanthan or Carragen work as well? 30g is a large amout - as you have eggs, starch and cream for stabilisation. Please give us a hint. Thanks in advance.
So good
Chocolabia
please give up link for the plates you use...
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
Another cracking recipe. I usually love the moulds but i thought this one looked a little odd.
It’s a coffee bean
2:44 is he say "icing sugar"?
i cant hear(English is not my first language sry about that😢) what kind of sugar he used for 300grams for his coffee shell
I think it's "isomalt sugar"
@@bollin0802love you. thanks
Find all the written recipes on my website 🙌🏼 www.julescooking.com/single-post/espresso-martini-dessert
@@JulesCookingGlobal thank you jules !
cc can't work, please! Thank you very much!
what happened to the 100,000 subscriber special? Still waiting to see it!
Did it last summer, drove 30 hours in two days and made an incredible 8 course dinner in between 🔥 I hired someone to film it, but never showed up, so I had to film it myself while cooking. Didn’t really work out as you can imagine 😅 Still don’t know what to do with the footage, what do you think? Still share it?
@@JulesCookingGlobal i think almost everyone who watches your videos loves them and can see the passion you have for the craft. I, personally, have been waiting for that video for a while and definitely think you should share what footage you have, no matter how little. The food and passion will still shine through for sure!
P.S would also truly appreciate more vegetarian/vegan recipes!
@JulesCookingGlobal yes please! i was just wondering about that!
@@JulesCookingGlobalI would LOVE to see the footage Jules. Who cares if the video isn’t perfect, your food is. 🎬
Possible translation into Arabic
My shocked face at a dutchie using instant coffee 😮