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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: 

Celery broth

  • 250 grams of celery
  • 700 grams of apple juice
  • 8 grams of salt
  • 20 grams of lime juice
  • 10 mint leaves

Lime gel

  • 6 limes (150 grams of the juice)
  • 80 grams of water
  • 80 grams of sugar
  • 20 grams of ginger syrup
  • 8 grams of agar powder

Pea cream

  • 250 grams of frozen peas
  • 200 grams of vegetable broth
  • 100 grams of cream
  • 2 grams of salt

Savory tartellete dough

  • 120 grams of flour
  • 2 grams of salt
  • 80 grams of cold cubes of butter
  • 1 egg yolk

Pea salad

  • 500 grams of peas
  • 8 leaves of mint
  • the lime gel
  • olive oil
  • salt and black pepper

Pickled pearl onions

  • 200 grams of white wine vinegar
  • 300 grams of white wine
  • 2 grams of salt
  • 4 bay leaves
  • pearl onions

Assembly

  • chickweed
  • burrata
Apparatuur: 
  • Blender
Bereiding: 

Celery broth

  1. Start by cutting the celery in big slices.
  2. Then transfer this into a blender and add the apple juice, the salt, the lime juice and the mint leaves.
  3. Now blender this until it’s completely smooth and then put it through a sieve.
  4. Press any remaining liquid out of the pulp using a ladle. Then pour it on a sieve laid with a kitchen paper to clarify it.
  5. Let this sit in your fridge.

Lime gel

  1. Cut the limes in half and juice them.
  2. Now weight 150 grams of the juice and also add the water, the sugar, the ginger syrup and the agar powder.
  3. Mix this and then bring it to a boil for 2 minutes.
  4. Once boiled pour it in an oven dish and let it cool down completely in your fridge.
  5. After that transfer it in a blender and spin it till it’s you have a smooth gel.

Pea cream

  1. Transfer the frozen peas in a pan together with the vegetable broth, the cream and the salt.
  2. Now boil this till the liquid has reduced in half.
  3. Then pour it in a blender and spin until smooth.

Savory tartelette dough

  1. Pour the flour on your worktop. Also add the salt, the cold cubes of butter and the egg yolk.
  2. Now knead this into a nice ball of dough. Then wrap it in plastic foil and let it set in your fridge for at least half an hour.
  3. Once set, flour your worktop and roll out the dough till it’s around 2 millimeters thin.
  4. Then cut the dough with a big round cutter.
  5. Now butter your tartelette mold with soft butter and then carefully press the dough in the mold.
  6. For this I always use some floured trimmings. Now trim the sides with the back of a knife and let the dough set for another 30 minutes in your fridge.
  7. Then bake them at 170 degrees Celsius for around 25 minutes till golden-brown.

Pea salad

  1. Clean the peas. Now blanch them in some salted water for around 2 minutes.
  2. Then cool them in ice water and after that remove the second membrane.
  3. Now cut the mint in small pieces.
  4. Add them to the peas together with some of the lime gel, some olive oil and salt and black pepper.

Pickled pearl onions

  1. Pour the white wine vinegar in a pan, also add the white wine, the salt and the bay leaves.
  2. Bring this to a boil.
  3. Now clean a couple of pearl onions and cut them in half.
  4. Boil them for 1 minute and then let them cool down in the liquid.

Assembly

  1. Cut the tartelette in half and pipe some pea cream in the bottom.
  2. Now put the pea salad on top.
  3. Transfer the tartelette on a plate and add the pearl onions, a couple dots of the lime gel and some chickweed.
  4. Then put a big spoon of burrata on the side and season it with pepper and salt.
  5. And now I serve it with the celery broth.