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Cockle tartelette

Jules Wiringa started working in the kitchen at a young age and made his very first Jules Cooking video at the age of fifteen.After gaining a lot of work experience at (starred) restaurants, his Jules Cooking YouTube channel is also growing. Videos in English in which his love for classic French techniques, fine dining, and other creations are featured.

Ingredients

300gof white wine
1shallot
3thyme
1kgor cockles
15units.itemsor saffron

50gor isomalt sugar
170gor cockle liquid
10gor glucose
2gor salt
15gor potato starch

100gor galangal
5units.itemsor lemongrass
100gor ginger
200gor white wine vinegar
2limes
200gor sugar
200gor water
6gor agar powder

1turnip

Preparation

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

  1. Pour the cockle liquid into 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 into a bowl, cover it with plastic wrap, and let it set in your fridge.
  3. Spread your saffron mixture on a silicone sheet in your desired shape.
  4. Dry this at 110 degrees Celsius for 70 minutes.
  5. Now take two warm tartelette molds and press it in between to shape it.
  6. Then let it cool down and keep it dry and covered.

  1. Cut the ginger into slices and transfer it to a saucepan.
  2. Now do the same with the galangal, the limes, and the lemongrass.
  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, strain 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 blend until smooth.

  1. Remove the cockles from the shells. Now cut the ends off.
  2. Then also clean one turnip and cut it into a 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.