Blackberry & basil dessert | Making your own white blackberry chocolate!
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- เผยแพร่เมื่อ 29 มิ.ย. 2024
- Hey guys! Today we're making a delicious blackberry dessert! It’s a pine tree cremeux with homemade blackberry chocolate, blackberry and basil ice cream, crispy meringue and a blackberry & basil broth. All great recipes, so enjoy guys!
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My kitchen equipment ⇩
The small ring mold (6cm) moldbrothers.nl/en/product/ri...
The big ring mold (10cm) moldbrothers.nl/en/product/ri...
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Quality content, no one can come close to your creations in TH-cam in term of sharing, creating and educating others. As a culinary student am very thankful and looking forward to learn more …
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day
98n
@@JulesCookingGlobal Wow,. Beautiful & Delicious looking Dessert... Yum & Yes Please.. 👍
Thank you
@JulesCookingGlobal : a very cool comment you got but in fairness very well deserved. Definitely the best chef on TH-cam 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 can't believe all this creativity where it was? and why the views are less not hundreds of millions?
You are truly one of a kind here on TH-cam!! This channel deserves millions of subscribers if not more, hope to dine in your own restaurant one day!
Looks absolutely incredible! Can‘t wait to see more videos from you🙌🏼🙌🏼
Thank you for sharing again, love it… subscribed to your channel 🙏🏼
Wow this is so amazing. Thanksss😍
Amazing!
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!!
Amazing insight into what goes in to a very high end dessert.
All your dishes are Absolutely gorgeous chef
Simply amazing! you are so talented.
Keep on the good work
Well equiped kitchen. Stunning job. A pleasure to see that level of food on youtube💪
amazing craft and creativity
Stunning as always!
Thank you!
You are a master at your craft good sir.
I think I’m in love 😍…you truely bring excitement everytime you upload a new video. Can’t wait to see your TH-cam channel grow, because you truly deserve it 🎉
Looks like an amazing dessert. I wish I had that many hours and that equipment to make it. Maybe one day.
It’s beautiful!😊🙏👏
Thank you!
This just looks and sounds absolutely incredible! Amazing chef!
Thank you very much!
Best man! Thanks a lot!
Glad you liked it! Appreciate the support
You are soooo talented! Thanks for an amazing video
Thank you very much! Have a good one
Wow!
stunning sir
Beautiful plate! Hats off to you Chef. Thank you for sharing your beautiful creations with us Chef!
Thanks! Appreciate it!
You are creating art man !!! Unfortunatelly views and attention is going to some funny burger and sandwiches videos. Glad i found your channel
Thanks for the support! Means the world
Sei veramente un mostro!!! bravissimo!!👏👏👏 complimenti!!!🙂
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.
Thanks a lot! Really appreciate the support 🙌🏼
Thank you
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?
I'm a big fan of you and love your videos ,
can you do any vegetarian dishes ?
hello since it's summer could you show some dishes with the theme of summer and bbq :? thank you very much your channel is the bomb!!!
Nice recipe
Agreed.... 👍
Exspensive dessert cheff hehe
Not really 🤷♂️ Maybe time wise, but that's also not a big deal. I mean you don't need to stare at the grinder while it's making the chocolate 😅
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
you are simple the best
Thank you so much Christina!
Maybe the prettiest thing yet
IMPRESIVE.
Instant Sub.
Thank you :)
Cool dish again bro
I am a Amateur in the pastry
Stunning :) Can I ask...what do you do with all the remaining ingredients? Do you eat these for a week? :P
Hi really looks lovely what bloom gelatine are you using please?
капец он заморочился! двое суток поди делал. так то круто вышло, я бы тоже попробовал!
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
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?
Cool ik ga deze maken! Just kidding ik heb al dat apparatuur niet. Ziet er echt gaaf uit!
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?
Отличный десерт,но дома сложно сделать🙈😍😍
Hey Jules! What ice cream machine do you use?
круто готовишь💪. успехов тебе на твоем канале👋
Damn, uitmuntende technieken. Can you do a dessert perfect for an exam? I need some inspiration for my exam in en juni :(
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?
Thanks! I bought them from "Rungis"
@@JulesCookingGlobal Thank you!
Looks amazing chef! Where can I get those circle molds?
Find a link in the description of the video ✌🏼
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?
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!
Ah nevermind. I guess it’s so that they hold their shape, right?
@@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.
Can you do a salad dressing video please
Looks incredible! What wet grinder are you using ?
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
@@JulesCookingGlobal what can be used instead if you haven't got or cannot afford to buy a wet grinder? Thank you.
What's the name of the small food processor? The one in the link seems to be different from the one in the video....
Fruit chocolate is new to me. Especially with no cocoa powder.
Really delicious! It’s white chocolate with some extra flavor
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...
@@JulesCookingGlobal 👍👍👍
nobles
Witch ice machine you use ?
may i ask, what is the name of the wet grinder?
can anyone inform me of the brand of spice grinder he is using? Also the brand of the wet grinder? Thank you.
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
How do you clean the electric spray gun?
what kind of pine? is any kind fair game?
Maak een videos van alle apparatuur die je gebruikt en waarom. Een soort keukentour
The broth is it basicly a coulis?
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!
Your accent is beautiful in English
Creator and artist
Who's the little sous chef that was wondering about
Chef what the nem of leaf werry werry good
Sorrel leaves and flowers. You can also find it under Oxalis
Thenks chef
Amazing! I'm gonna try this 🥰 is there anything I can substitute the pine leaves with? Can't find them here in belgium
My Sorbet is melting so fast, can anyone tell me why??? In the video (and some others) it is easy to plate and eat without melting....
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 ?
Lol he have a dog, cat won’t be that big
Hahaha thanks for the suggestion. And I did not even see that haha, it's indeed my dog Charlie
do you pay for your moulds?
Can you make Croughnut?
thanks for the suggestion! I’ll definitely look into it 🙏🏼
Would be nice if you show your pet.
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.