Caprese 2 0 amuse

Hey guys! In this episode we’re going to make a beautiful fine dining amuse made from tomato, basil and burrata. It’s like a caprese salad only then in one small bite. Hope you like it, enjoy!

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Silicon mold:

Enjoy making these recipes!

Oven: 150 degrees Celsius (8 minutes)

Ingredients for the basil gel:
40 grams of basil
300 grams of apple juice
2 grams of salt
40 grams of tarragon vinegar
4 grams of agar powder

Ingredients for the tomato broth:
500 grams of tomato
40 grams of tarragon vinegar
4 grams of salt
15 leaves of basil

Ingredients for the tomato jelly:
200 grams of tomato broth
1 gram of agar powder
2 leaves of gelatin (3.2 grams)

Ingredients for the tomato tuille:
15 grams of hazelnut oil
25 grams of olive oil
10 grams of tomato powder
50 grams of egg white
50 grams of flour
2 grams of salt

[ThaDUKE]

I cant believe this channel isnt more popular. Your dishes are amazing and really are something to be proud of.

[sreerajsreekumar]

Binge watching your Videos instead of NETFLIX ..worth every second chef

[thefires]

I'm glad I found this channel. Keep the inspiring videos coming dude. Looking forward for more 💪

Now I'll go and binge watch all of your other videos 😅

[maryandmatt]

Simply phenomenal artistic and culinary expression with every upload and dish! Keep up the great work!

[shaitebeka]

love your videos! you are teaching advanced cooking technics that people usually doesn't know!

[phcv]

Your channel helped me so much in western cuisine. Can't wait to see your next video.

[robertopereira]

Love the techniques behind this dish!!

[vitorapollinario]

great!! just one thing i would change its blanch the basilico.

[jaajames]

This looks delicious! I dont usually eat caprese salad because i hate fresh tomatoes! But this is something i could incorporate to make a fancy salad! Thanks Jules for showing a great recipe

[clasifi]

Wonderful chef!!! You never disappoint.

[ivanthasamuel]

A tip for the basil jel soon as you finish adding Basil add it to paco jet cups blast freeze it and Paco jet it. Done

[Ginaguillamon]

Mooi!! Love your channel! Your videos are very inspiring. Love it! Great way to share your knowledge

[الغربةفيالمانيا-بس]

What ist Name this blau ? Time 2:59 ... where can buy it plzzzz ? ❤️🙏🏼

[OlledeZwart]

Lovely recipe. Thank you! Any hints on where to get basil flowers in the Amsterdam area @Jules Cooking?

[barrybibby]

Jules, what is the reason for both gelatine and agar powder? Is it a mouthfeel thing just to achieve a balanced texture?

[jasonpapageorgioy]

have u tryied to blanche the leafs before adding them to the gel mixure?just a thought....great work by the way....keep moving forward!! <3

[GistGappie]

Ik haal super veel inspiratie uit je filmpjes, keep on going!!

[isac]

Can you share where you buy your cookware? Like your saucier? Thanks

[andersdollerisrasmussen]

Really want to se how to make a smal tartellete Shell 🥰

[ninjabutz]

I’m wondering why you use agar powder vs gelatin in different recipes. I always thought the two were interchangeable. What’s the difference?