I like watching your videos because each time I have learned new techniques not only just new recipes . I hope all of the people who would like to improve cooking skills follow you .... thanks Sir 🙏🙏🙏
Oh my god ! Looks soooo beautiful and yummy! I certainly 😊😊will make my families a good Christmas if I could make a dessert like this ! I must try...🙏🙏🙏
Hello, there is no recipe and if you are watching my videos for longer time you see it is a standard. All recipes you need are in the video and step by step instruction. Point of this channel is to teach people to cook not let them watch 3 min from 10 min video and copy the recipe. If you watch hole video and think about what I am doing and why you should be able cook it yourself without recipe. If you just jumping throught the video you never gonna understand what is going on here. If you got any questions you can leave comment or dm me on instagram but written recipe never gonna be the way here ;)
@@ChefMajk okay. I watched your video, all of it. Sorry that some people like printed ratios to make sure they are doing it properly. I can’t constantly pause a video while I’m prepping to make a dish. Wash hands, pause video, assemble, hit play, repeat. Sorry you feel it’s not appropriate but not all of us are professionals. Thanks for your version of “teaching”.
@Barbara McMahan Yes I understand your point. I will put any main ratios in description later on. But you don’t need that much recipes as you think, just taste your dish and adjust how you like it. There is not just one good way how to do it. You can experiment with food and put always something from you inside 🙂
Hello Chef! Great Video, I actually made this dessert last night and everything turned out surprisingly well. The only thing i struggled with was the lemon jelly on the plate. the jelly set up just fine but when i blitzed it, it turned into liquid. can you help fix this issue?
Hello, yes because you did not put enough agar probably. Depend how thick you want your gel I put 10 grams per liter but some ingredients are different and you need put more. I used 13 grams for this gel and I think that is fine ;)
Absolutely Brilliant. the cauliflower soup and this one are going to be my xmas dinner . I have a stupid question, why did you cut the middle out of the Pear? firstly i thought you are gonna display on the dish,, sorry i am just curious about it. thanks Chef Majk
great recipe chef! two things though, i feel like i want to pipe something into the pair; just leaving it hollow feels a little empty. are there any flavors you recommend to compliment the dish? also are the pears and wine supposed to be served hot, cold, or room temp?
Yes I was thinking to pipe inside something as well, and then I leave it. But you can put more mousse inside. I would serve cold or room temp. Sauce cannot be cold for sure.
Haha yes, I am doing my best, one month ago one guy told me in the comments that I am saying it wrong. From then got this word with red color in my script 😀
We don't celebrate Christmas, but for the New Year we cook honeycake with orange custard and matcha or just honeycake with bird cherry flour. It's like family tradition. But this time we'll cook both - a cake and your dessert. Thx, Majk
@@ChefMajk I don't have agar and I am trying to make the pear dessert for christmas. Should I just leave out the lemon gel. I only have gelatin powder or leaves. What should I do?
Thanks chef. I was also reading quite a bit on fluid gels. Thanks to your recipes, I am reading, studying, ane learning a lot of new techniques. I will do a side project of using 5-6% gelatin of the liquid amount to make the lemon gel and blending to make fluid gel. If it's not desired consistency, I will try adding very little xantham gum that I have. I will let you know how it turns out. Also I read that gelatin based fluid gel is a cold gel - cannot withstand heat. So when plating I will use a cold plate and let poaching liquid cool a bit (barely warm < 110C) before pouring it on plate so the heat will not melt the gel.
@@nirmalandrews2809 yes this dessert should be maximum warm not how sauce for sure. You can try this way, with xanthan it will work for sure just the gel get slimy consistency.
What is your favourite Christmas dessert? 😜
Who gives a downvote to a video that hasn't even played yet... Pathetic! 😓
@Jordan Cox haters gonna hate 😅
Ah I just want to watch it already... 🤣
it will be soon no worries :D
My favourite is Sticky Toffee Pudding 😎👌🏻 This one looks delish , will have to try! Thank you chef
I like watching your videos because each time I have learned new techniques not only just new recipes . I hope all of the people who would like to improve cooking skills follow you .... thanks Sir 🙏🙏🙏
Very nice Majk! thx for sharing \m/
Oh my god ! Looks soooo beautiful and yummy! I certainly 😊😊will make my families a good Christmas if I could make a dessert like this ! I must try...🙏🙏🙏
You should and let me know how was it :)
@@ChefMajk Certainly Sir! 🙏
I absolutely love all of your videos
Thanks Matthew :)
Where have I been ? This channel is exactly what I need ! Such a great chanel ! Im subscribing and following all ur socmed !
Great, enjoy ;)
I like some of the techniques, such as shaving solid white chocolate on the mousse
Thank you. Is there a written recipe with the measurements and directions for us to follow? I’m very interested in making this.
Hello, there is no recipe and if you are watching my videos for longer time you see it is a standard. All recipes you need are in the video and step by step instruction.
Point of this channel is to teach people to cook not let them watch 3 min from 10 min video and copy the recipe. If you watch hole video and think about what I am doing and why you should be able cook it yourself without recipe. If you just jumping throught the video you never gonna understand what is going on here.
If you got any questions you can leave comment or dm me on instagram but written recipe never gonna be the way here ;)
@@ChefMajk okay. I watched your video, all of it. Sorry that some people like printed ratios to make sure they are doing it properly. I can’t constantly pause a video while I’m prepping to make a dish. Wash hands, pause video, assemble, hit play, repeat. Sorry you feel it’s not appropriate but not all of us are professionals. Thanks for your version of “teaching”.
@Barbara McMahan Yes I understand your point. I will put any main ratios in description later on. But you don’t need that much recipes as you think, just taste your dish and adjust how you like it. There is not just one good way how to do it. You can experiment with food and put always something from you inside 🙂
Hello Chef! Great Video, I actually made this dessert last night and everything turned out surprisingly well. The only thing i struggled with was the lemon jelly on the plate. the jelly set up just fine but when i blitzed it, it turned into liquid. can you help fix this issue?
Hello, yes because you did not put enough agar probably. Depend how thick you want your gel I put 10 grams per liter but some ingredients are different and you need put more. I used 13 grams for this gel and I think that is fine ;)
@@ChefMajk Awesome thank you for the quick reply! i will experiment with ratios. Keep up the good content!
@@MonkeyDLuffy319 no problem mate ;)
Yummy
Thanks chef for the knowledge,,, would love to be in one of your classes
Just apply on my website
Absolutely Brilliant. the cauliflower soup and this one are going to be my xmas dinner . I have a stupid question, why did you cut the middle out of the Pear? firstly i thought you are gonna display on the dish,, sorry i am just curious about it. thanks Chef Majk
Because that part is not nice to eat so I took it out ;)
Hey chef! Could you please tell the quantity of sugar you put in lemon gel? And the quantity of wine you used for poaching?
No I cannot. You can put how much you like. Learn to cook and taste your food, not just copying a recipes ;)
great recipe chef! two things though, i feel like i want to pipe something into the pair; just leaving it hollow feels a little empty. are there any flavors you recommend to compliment the dish? also are the pears and wine supposed to be served hot, cold, or room temp?
Yes I was thinking to pipe inside something as well, and then I leave it. But you can put more mousse inside. I would serve cold or room temp. Sauce cannot be cold for sure.
hey majk, can you also make white chocolate mousse they way you do in the other video. With eggs, amaretto and double cream?
Yes sure
Thank you @Chef Majk 🙂 6:30 isn't it rather a whipped ganache than a mousse? Please explain the difference if you see this 🙂
Yes it is if you want to be precise
Damn, you said celcius this time! Gonna miss the "celcium", it had its charm 🤣
Haha yes, I am doing my best, one month ago one guy told me in the comments that I am saying it wrong. From then got this word with red color in my script 😀
We don't celebrate Christmas, but for the New Year we cook honeycake with orange custard and matcha or just honeycake with bird cherry flour. It's like family tradition. But this time we'll cook both - a cake and your dessert. Thx, Majk
Where are you from mate? 🙂
@@ChefMajk Russia, Moscow
Great :)
I wondering,do you serve sauce cold or warm with cold pear???
Warm or room temp
@@ChefMajk thank you for the answer 😊
Hi chef..can we substitute/ use gelatin instead of agar agar in the lemon gel. If so is 12gm of agar = 12 gm of gelatin?
No agar and gelatine are not the same
@@ChefMajk I don't have agar and I am trying to make the pear dessert for christmas. Should I just leave out the lemon gel. I only have gelatin powder or leaves. What should I do?
Just do it without a gel then. It will miss the sour element so maybe at least put more lemon juice inside a poaching liqueur ;)
Thanks chef. I was also reading quite a bit on fluid gels. Thanks to your recipes, I am reading, studying, ane learning a lot of new techniques. I will do a side project of using 5-6% gelatin of the liquid amount to make the lemon gel and blending to make fluid gel. If it's not desired consistency, I will try adding very little xantham gum that I have. I will let you know how it turns out. Also I read that gelatin based fluid gel is a cold gel - cannot withstand heat. So when plating I will use a cold plate and let poaching liquid cool a bit (barely warm < 110C) before pouring it on plate so the heat will not melt the gel.
@@nirmalandrews2809 yes this dessert should be maximum warm not how sauce for sure. You can try this way, with xanthan it will work for sure just the gel get slimy consistency.
Can one use gelatine instead of ager
no
can I make pears a day before I serve them?
Just cook them the day before and keep them in the liquid inside a fridge
@@ChefMajk ty chef you are best
Chef I try respi it's. Come lime jellbitter please tell me chef how much gram sugar in liquid
Just put sugar until the mix taste good 👍
@@ChefMajk please tell me now gram in 100ml juic
@@rishusharma1205 I cannot tell you that if I don't know how taste a juice...
Can i ask why you make 1 litre sitron gel? 😅 So much goes to waste
Maybe I like it and I can use it later on as well?
How much sugar in lemon gel?
How much you want, more sugar = sweeter gel.
Please show us, how to eat them.
There is nothing to show...you eat it as any other food 😁
The algorithm brought me here: August 2024 😊
Hi ;)
And then he added for coloring... 😟
You said Celsius not Celsium.... im unsubbing...😁😆😂
Yeah, few people have already been complaining so I trying to improve 😁
@@ChefMajk I honestly love when you say celcium! Its a cute idiosyncrasie!!🤩