Jules, this is completely off topic, but since you mentioned that you'll be soon preparing a dish with a red mullet...The red mullet's liver is extremely tasty, don't throw it away ! lol ...(well i guess you already know that anyway, it can be used in an emulsion or sauce or whatever..)... Thanks again for this wonderful dessert recipe ! (love the layer design you used, excellent presentation!)
Absolutely loved it. Please keep posting more always ❤️ Do show us how to make a smooth sorbet like in the video without ice cream churner(manually) if possible
Awesome dessert, just a question, how you store the crisp?, kind of think about an airtight container and if so, how long does it maintains crispy?, love your content mate
Good day Jules, great content and elegant presentation, may I please ask what is the weight of gelatin sheets you use in your recipes? Looking forward to your new uploads
Jules just asking, as I know all the main ingredients are choose so that the flavors match beautifully....but if someone doesn't like citrus fruits in desserts and star anice, what other fruits combine well with pear? (for the star anice i was thinking to use cinnamon, for example)
Peace, Grace and God's Blessing Thank God brother here supports all of you and I will be your regular customer, I really appreciate your success and health always from Aceh Indonesia ️❤️👍
What ring cutters do you use? They look amazing and are definitely not the ones you linked to on amazon! Just found your channel btw! It's what I've been looking for ages! Keep it up
Thanks David! I use two different sets, the one your talking about I had made by moldbrothers but you have only 6 sizes. That’s why I also use an other set (the one I linked to Amazon)
I'm just curious... why why WHY are these portions SO small??? It seems like you put in so many hours of work, tons of money on ingredients just to prepare something I can finish in two bites. It makes no sense to me. I feel like an asshole spending $200 at a restaurant and being hungry an hour later.
Because it's about flavour. I don't mean to be rude, but I doubt you've ever eaten a $200 meal. Because believe me, you are definitely not hungry shortly afterwards. You get 7-12 courses as standard at this sort of level. Usually, well over 2000 calories which is more than enough. Unless you are quite overweight and eat an excessive amount of food, this is more than enough for everyone. Taste every bite, enjoy every course and not feel uncomfortable at the end.
A true hidden gem, so much more work than meets the eye. Love the minimalist layout of the dish !
Jules, this is completely off topic, but since you mentioned that you'll be soon preparing a dish with a red mullet...The red mullet's liver is extremely tasty, don't throw it away ! lol ...(well i guess you already know that anyway, it can be used in an emulsion or sauce or whatever..)... Thanks again for this wonderful dessert recipe ! (love the layer design you used, excellent presentation!)
Thanks for incorporating the feedback of the closeups before getting into the details! Feels even more professional now.
Those crisps look amazing delicate! It should just melt in your mouth! Again beautiful desert!
nice work jules thank you
Love this dish chef! Absolutely love this channel.
Absolutely loved it. Please keep posting more always ❤️
Do show us how to make a smooth sorbet like in the video without ice cream churner(manually) if possible
next level
Thanks!
Presentation is great. Looks very tasty.
Very nice! As always.. 🙂 can I ask, what ice cream machine do you use?
Awesome dessert, just a question, how you store the crisp?, kind of think about an airtight container and if so, how long does it maintains crispy?, love your content mate
Silica packs
Good day Jules, great content and elegant presentation, may I please ask what is the weight of gelatin sheets you use in your recipes? Looking forward to your new uploads
This was just gorgeous ♥️😍
love this!
great job!
its look very delicious , but i want to ask what i can put instead for white wine?
Champagne
👏🏻👏🏻👏🏻 excellent
Jules just asking, as I know all the main ingredients are choose so that the flavors match beautifully....but if someone doesn't like citrus fruits in desserts and star anice, what other fruits combine well with pear? (for the star anice i was thinking to use cinnamon, for example)
Amazing
Wat lijkt mij dat lekker en wat ziet het er prachtig uit👍🌟
Peace, Grace and God's Blessing
Thank God brother here supports all of you and I will be your regular customer, I really appreciate your success and health always from Aceh Indonesia ️❤️👍
What ring cutters do you use? They look amazing and are definitely not the ones you linked to on amazon! Just found your channel btw! It's what I've been looking for ages! Keep it up
Thanks David! I use two different sets, the one your talking about I had made by moldbrothers but you have only 6 sizes. That’s why I also use an other set (the one I linked to Amazon)
@@JulesCookingGlobal ah ok that makes sence! Keep it up the great content
Thanks David!
Any substitute for dark rum? Is it optional?
Pff. Lots of work bus soooo delicious!
Thank you, UA-cam algorithm⭐️
🔥🔥🔥
Ceviche 🙏🏽
Si beautiful 😻
@julescooking please is you hand mixer electric??
Yes it is
Woww!
Can I skip using any kind of alcohol in your recipes? Or using another ingredient instead of the alcohol?
Which ice cream machine blend ?
Not really an expert on that… I’m definitely not happy with the one I use and the ones I used in the restaurant are €5000 plus… so hahah
🔥👍
Thanks!
My girlfriend is allergic to cornstarch, can I replace it with another kind of starch?
👏🏻👏🏻👏🏻👏🏻
⭐️⭐️⭐️⭐️⭐️👏🏼👏🏼
😍👍🏻👍🏻👍🏻
Make this if you really want to impress an empress
Sir hindi translation please
holy hell
I'm just curious... why why WHY are these portions SO small??? It seems like you put in so many hours of work, tons of money on ingredients just to prepare something I can finish in two bites. It makes no sense to me. I feel like an asshole spending $200 at a restaurant and being hungry an hour later.
Because it's about flavour. I don't mean to be rude, but I doubt you've ever eaten a $200 meal. Because believe me, you are definitely not hungry shortly afterwards. You get 7-12 courses as standard at this sort of level. Usually, well over 2000 calories which is more than enough. Unless you are quite overweight and eat an excessive amount of food, this is more than enough for everyone. Taste every bite, enjoy every course and not feel uncomfortable at the end.