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Jules Wiringa begon op jonge leeftijd al te werken in de keuken en maakte op zijn vijftiende zijn allereerste Jules Cooking video. Na heel wat werkervaring opgedaan bij (sterren)restaurants, groeit ook zijn Jules Cooking YouTube-kanaal. Video’s in het Engels waarin zijn liefde voor klassieke Franse technieken, fine dining en andere creaties voorbijkomen. 
 

Benodigdheden: 

Cockles

  • 1 kilo of cockles
  • 1 shallot
  • 3 springs of thyme
  • 300 grams of white wine
  • 15 stems of saffron

Tartelette

  • 170 grams of cockle liquid
  • 10 grams of glucose
  • 50 grams of isomalt sugar
  • 15 grams of potato starch
  • 2 grams of salt

Lemongrass gel

  • 100 grams of ginger
  • 100 grams of laos
  • 2 limes
  • 5 pieces of lemon grass
  • 200 grams of sugar
  • 200 grams of water
  • 200 grams of white wine vinegar
  • 6 grams of agar powder

Assembly

  • 1 turnip
Apparatuur: 
  • Blender
  • Mandoline
Bereiding: 

Cockles

  1. Transfer the cockles in a bowl and rinse under a slow stream of cold water for around 30 minutes.
  2. Meanwhile clean the shallot and chop it fine. Now transfer it into a pan and add the thyme, the white wine and the saffron.
  3. Then heat this up till it’s around 80 degrees Celsius and then marinate it for 30 minutes.
  4. After that drain the cockles and heat up a big pan. Add a splash of oil and bake the cockles for around 30 seconds.
  5. Now add the saffron broth and cook the cockles till they open.
  6. Drain this and then transfer it onto a tray. Cover it with plastic foil and let it cool down in your fridge.
  7. Then take the liquid and pour it on a sieve covered with a kitchen paper to clarify it.

Tartelette

  1. Pour the cockle liquid in a pan together with the glucose, the isomalt sugar, the potato starch and the salt.
  2. Mix this and then while stirring bring it to a boil. Now pour it in a bowl, cover it with plastic foil and let it set in your fridge.
  3. Spread your saffron mixture on a silicon sheet in your desired shape.
  4. Dry this at 110 degrees Celsius for 70 minutes.
  5. Now take two warm tartelette molds add press it in between to shape it.
  6. Then let it cool down and keep it dry and covered.

Lemongrass gel

  1. Cut the ginger in a slices and transfer it in a sauce pan.
  2. Now also do this with the laos, the limes and the lemon grass.
  3. Also add the sugar, the water and the white wine vinegar.
  4. Bring this to a boil and then let it cool down.
  5. After that drain it and mix the liquid with the agar powder. Now bring it to a boil.
  6. Once it has boiled pour it into an oven dish and let it set in your fridge.
  7. Then transfer it into a blender and spin it till smooth.

Assembly

  1. Remove the cockles from the shells. Now cut the ends of.
  2. Then also clean one turnip and cut this in small brunoise. Season it with the gel.
  3. Now fill your tartelettes with the turnip brunoise. Then put the cockles on top.
  4. After that pipe some of the gel in between and finish it off with some edible leaves.