Fine dining langoustine amuse | Best way to celebrate a new year!

A great amuse to finish 2021, a langoustine cone with lime caviar and a langoustine crisp . All great recipes, so enjoy guys and happy new year!
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[@61samcarter]

This has very quickly become my favourite cooking channel on YT. Good work and happy new year from Germany :)

[@JulesCookingGlobal]

Thanks a lot Sam! Appreciate it

[@jvaldeuxo]

Same

[@mustafagebril2371]

Chef you are my inspiration keep going I’m learning a lot of you . All my respect for you 🙏

[@matansh16]

As always. Absolutely beautiful.

[@JulesCookingGlobal]

Thanks you so much!

[@MrKev526]

Happy New Year to you too Jules

[@JulesCookingGlobal]

Thanks Kevin! Happy new year

[@arthurlegoat6120]

Incredible video as always Jules. Happy new year !

[@JulesCookingGlobal]

Thanks! You too, happy new year 🎊

[@rileydalton7233]

Amazing! Definitely going to give this a go!

[@JulesCookingGlobal]

Great to hear, hopefully you like it!

[@atifrana3448]

Thanks pal ! that was amazing and also loving the watch collection. :)

[@JulesCookingGlobal]

Appreciate it!

[@ysamkari1]

Happy New Years Jules!

[@JulesCookingGlobal]

Thanks! You too, happy new year 🎊

[@adamshaw1986as]

Incredible as always Chef.👍

[@JulesCookingGlobal]

Thank you!

[@yogeshkanwar6298]

This is Awesome👏 🤩

[@alvaroguerra6948]

Happy New Year and thanks for inspiration you gave this year. Looking forward to 2022 amazing videos!!! Health and peace!

[@JulesCookingGlobal]

Thank you so much! Happy new year

[@asrafobedi8695]

Excellent chef

[@JulesCookingGlobal]

Appreciate it Asraf!

[@sampathniroshan6417]

Happy New year chef.

[@JulesCookingGlobal]

Thanks! You too, happy new year 🎊

[@andred7087]

Happy New Year 🎆 keep up the good content! best subscription i made this year

[@JulesCookingGlobal]

So kind of you to say! Thanks a lot!

[@casula88]

Looks great! And happy new year btw! You know,when I see you videos I always ask myself, since quantities are much more the the one you use for the video, who's gonna eat all the rest?? I hope you've got lots of friends 🤣🤣

[@JulesCookingGlobal]

Haha yeah we have very happy neighbors and friends

[@flamenguista1964]

Hoi geweldenaar, ik heb het hele jaar genoten van je kookkunst. ik wens jou en je dierbaren het allerbete voor 2022!

[@JulesCookingGlobal]

Dankjewel Rik! Jij ook beste wensen!

[@tuhinkumarbhowmick5306]

Happy New Year 😊

[@JulesCookingGlobal]

Thank you! You too!

[@paoloromano5712]

Auguri jules

[@ikadekanggariawan1994]

Thank you f the video :)

[@JulesCookingGlobal]

Glad you liked it!

[@hamudi6820]

great!

[@JulesCookingGlobal]

Thanks!

[@user-bi4fq9fi7s]

Very cool creation. I did not catch which kind of dough you are using to make the cones?

[@drakulita1]

cool!

[@JulesCookingGlobal]

Thanks!

[@paulmurray3480]

How far ahead of serving can the lime caviar be made? I'm assuming it would keep for at least a few days in a jar in the refrigerator?

[@jmr9207]

Fantastic content! Where do you get the small baking trays?

[@JulesCookingGlobal]

Thanks! I bought them at a local restaurant supplier

[@edwardmar7116]

Very amazing video, very clear, amazing quality well explained. However, to make it even more fluid and understanble, i would suggest you could add each details written onto the video (i.e. Min, grams... These type of details). Just because you say many precise details in a very short period of time. It would be even better if u do this for the future videos👍👍❤️

[@yeicko]

what is the brand of your mixer?

[@NA-km7sc]

Can you make something Indian fine dining dish

[@darraghofla9214]

Hi, Where did you get the wooden block for the cones to sit in?

[@JulesCookingGlobal]

I made it myself ✌🏼

[@motikotik4469]

This is not clear: If you add 400 gram of water to 120 gram of lime juice, how do you get 400 grams for the pearls and 300 grams for the gel??

[@clasifi1]

Jules @3:43 You're using 400gr of the liquid, but 3gr of Agar agar.. But isn't it supposed to be 1% of the total weight ? (4gr) or are you purposefully using 3gr to have a softer texture ?

[@andreisantos1196]

So only the caviar "skin" is created. A thin film forms instantly when the liquid hits the freezing oil. Having less agar means the gel only solidifies but you still have that liquid form inside which will ooze out when the skin is popped.

[@clasifi1]

@@andreisantos1196 Thanks Andrei ! :)

[@JulesCookingGlobal]

It’s to make the balls a little bit softer, otherwise they are to hard to eat them comfortably. The inside is not liquid, but as soft as the outside

[@clasifi1]

@@JulesCookingGlobal Thanks for that detailed explanation PS: i saw an uncut/unedited pomme soufflé vid tutorial of yours on gronda's insta. Loved that format too. Shame that you don't have similar ones on your youtube channel. (with live participation etc..) Was it exceptional ? I mean, are you planning to film a masterclass with gronda ?

[@JulesCookingGlobal]

I make one recipe a week for my gronda account and I do have multiple videos on here where I make pommes soufflé, also on my insta. Making another pommes soufflé in my next video ✌🏼

[@xinyushi8867]

where did you get the cone stand?

[@JulesCookingGlobal]

I made it myself ✌🏼

[@xinyushi8867]

@@JulesCookingGlobal Good at photo/videography, cooking, and craftmanship???? you are well rounded

[@JulesCookingGlobal]

Hahaha appreciate it, have a good one

[@erikrobinson9027]

this raw?

[@JulesCookingGlobal]

Yes indeed

[@davidtait2758]

First :)

[@JulesCookingGlobal]

Hahaha you win!

[@bartlinssen7443]

Something is up with the title

[@JulesCookingGlobal]

Fixed it! Thank you

[@wildhunger523]

cool!!!

[@JulesCookingGlobal]

Thank you!