If you want me to personally help you to move your cooking to the next level you can apply for my 1on1 online coaching on www.chefmajk.com and I going to make you the best home cook in your town!
Mate honestly I was so board of the kitchen of late, came across your roasted tom and red pepper soup a triumph sir!, you have lit a fire underneath me for cooking again many thanks it was always my first love.
This is my go-to dessert when I need to impress my guests! Everyone always showers me with compliments when I serve this panna cotta. It's simply the best dessert I've ever had, with so many different textures that come together perfectly. Thank you for sharing this amazing recipe!
I have always seen beautiful dessert like this in cooking show eg MasterChef, and I have always been curious how should I eat it? Do I eat each elements one by one? or put each elements onto a spoon and then eat it? It's a fine dining dish after all, and I want to eat it with all my respect. Cheers!
Wow! I Made The lemon dessert yesterday and everyone was fond of it in The hospital. This one is up next. How would you plate this inside cocktail glasses? I am thinking of letting the panna cotta harden in The glass while The glass is laying down..
This is not really dessert for coctail glasses but if you really want to just do it same like the lemon, even like you saying on the side if you wanna be fancy 😄
Chef Majk Thanks! Not that simple to bring 14-15 plates into The hospital. The fridge isn’t that big haha. Thank you! Looking forward to more of your recipes!
Hello, agar is kind of gelatine. I think if you will ask in any big supermarket they will have it. You can replace it with other thing like gelan, etc but they are even more hard to find. Agar is quite common everywhere I thing.
I love the way you deliver these amazing recipes in just the right amount of time, and with beautiful plating as well. It is such a golden source of fine dining tips and techniques, and for that I thank you!
Made this dessert on new years eve. Learned alot and it was a super sucess! Some of my guest stated it was the best dessert they had ever had. Anywhere. So proud I pulled it off! Many thanks for a great video instruction!
Ammezing dessert chef, but looking so poor, I mean presentetiong not good, You can also add a colored brush liner and add some eddible flower. For looking like a five star hotel resto..
Thanks for sharing this amazing video. I think it's gonna be the dessert of this Christmas!! I wish to know therefore, this receipt is for how many serves roughly !! Looking forwards to hearing from you :)
Not sure what you want me to say. Eat what you want to. This dessert was actually delicious and for me even beautiful. If you prefer to eating something else, feel free.
@@ChefMajk you r right, this food is not for me.. the amount is not enough... It's only good for snack biting. I won't spend more then $10 but cost is ridiculously high as well.
@@ChefMajk I must say you worked very hard and food looks great. And on top of that You are a very nice person from heart. Sorry for my comment but it was not for you or your art making skills. Carry on man.
Star anise and Milk? What Are You Making? Are You Making Main Course? Panna Cotta Mean Cooked Cream Not Cooked Milk But Yeah I Know You Want Modification But Don't Use Milk and Star Anise, That's Very Weird Panna Cotta. Don't Boiling It Cream, That Just Bubbling On The Edge Cream Ready To Pour
Alright, do it with cream if you want to. This is a recipe I like. And I could say your style of writing is weird, but that is life people are just different the same as food. There is not only one best way
Beautiful! Do you spray the panna cottage ring with oil on the inside? The panna cotta didn't stick to the ring. It's a miracle to me! 😂 Looks amazing again! Thank you Chef, you are a huge inspiration for me as a stay at home hobby cook mom!
6 people f#%led it up and got annoyed 😁 Man, I really dig your channel! Love the way you do and SHOW the stuff. Nice recipes - for my taste it could be a tiny bit higher on the skill level 🙈
Hello chef, I make this yesterday but only the lime mouse tasted like butter. Did I something wrong ? I followed the recipe. But I wanne learn from the mistakes
Dear chef, i have a question to ask is there for mouse n panna cotta the gelatin can substitute with agar also?? Can or not..? There works same way or different??
If you want me to personally help you to move your cooking to the next level you can apply for my 1on1 online coaching on www.chefmajk.com and I going to make you the best home cook in your town!
Mate honestly I was so board of the kitchen of late, came across your roasted tom and red pepper soup a triumph sir!, you have lit a fire underneath me for cooking again many thanks it was always my first love.
instead, tell me how to actually get paid in this industry.
@@milothegreatful learn to cook properly and get good paid head chef job
@@milothegreatful hand your notice in and get an engineering apprenticeship 😂😂
Can you tell me more about this opportunity? Or is there a link/website?
These dishes are brilliant. I work as a chef in England and I try to use some of your ideas to create my own dishes. Well done chef ❤️
Thank you ;)
So glad you are a great chef but still consider other chefs to make yourself better. You must be a great person also.
This is my go-to dessert when I need to impress my guests! Everyone always showers me with compliments when I serve this panna cotta. It's simply the best dessert I've ever had, with so many different textures that come together perfectly. Thank you for sharing this amazing recipe!
Happy to hear that.
So many steps of work! Looks preciosity and delicacy!
Yes this recipe will take time but it is worth 🤤
I have always seen beautiful dessert like this in cooking show eg MasterChef, and I have always been curious how should I eat it? Do I eat each elements one by one? or put each elements onto a spoon and then eat it? It's a fine dining dish after all, and I want to eat it with all my respect. Cheers!
You should eat it together, for sure not one by one. But at the end of the day, you eat it and you can do what you want.
Stir it all together until it becomes a big, gelatinous mass. Then you’re ready to go! Bon appetite! 😃
This looks amazing, great job chef!
Thanks :)
Just...wow! I think you have become my favorite cooking channel!
Dont use milk. Ust use cream, "PANNA COTTA" = Cooked Cream
Great video but i always strain jell from a muslin cloth or use vacuum pack machine to remove airbubbles .
It becomes more clear.
😍
Yes, in the restaurant I would do that as well, but at home, I don't do that.
Hi, can you tell me, which machine by Klarstein you use? Thanks for the great inspiration
I loved this dish
Well done chef. I’ll definitely subscribe to your channel. Great techniques
Thanks
Hello Chef!! Share recipes which are eggless and vegetarian food. 👍🏻
Could you please create some gelatin cake ? With any flavor
Pěkná práce. super recepty, držím palce :-)
Diky moc ;)
this is amazing 😍
I’m making this today!
Good luck :)
Its beautiful chef 👌🏻💯
Thx ;)
Class!
Amazing
Wow! I Made The lemon dessert yesterday and everyone was fond of it in The hospital. This one is up next. How would you plate this inside cocktail glasses? I am thinking of letting the panna cotta harden in The glass while The glass is laying down..
This is not really dessert for coctail glasses but if you really want to just do it same like the lemon, even like you saying on the side if you wanna be fancy 😄
Chef Majk Thanks! Not that simple to bring 14-15 plates into The hospital. The fridge isn’t that big haha. Thank you! Looking forward to more of your recipes!
hey! amazing recipe, just a quick question.. what's agar? and if i can't find it, how can i replace it?
Hello, agar is kind of gelatine. I think if you will ask in any big supermarket they will have it. You can replace it with other thing like gelan, etc but they are even more hard to find. Agar is quite common everywhere I thing.
My moussee became too liquid after adding the cream. Why might this happen?
Amazing!
Thx :)
Can I use gelatine powder instead of sheets? How much shoul I use?
Yes you can, but I am not sure how much for this recipe, you have to try it
So good,what's the recipe for 5 persons?
Omg! You don't even read the question 🙄
@@MultiMarriott I probably post it for wrong comment. I don't know the recipe for 5 people. You have to guess and try it.
Incredible work chef
Thx ;)
Hello, how much time did it take to make the whole recipe?
Not sure how good and fast you are but a few hours for sure. But more time to set gelatine.
,🥰🥰🥰 wow Lecker 🧑🍳🧑🍳
Can you use agar agar instead of gelatine?
Not really
@@ChefMajk Thank you!
The guy has the charm of Mark Zuckerberg.
😁
👌🏼👌🏼👍🏼👍🏼👍🏼👏🏼👏🏼👏🏼👏🏼
👍
Please Show us mango moose
Will do ;)
I love you ❤️😘
9 star dragon ball
Amazing 👌just remove this background 🎶
First i should learn how to cook than learn how too cook like a pro
peel an orange like that in any respectable kitchen and you'll be out the door faster than you can change your jacket.
I am lucky that I am not in any respectable kitchen anymore 👍
I love the way you deliver these amazing recipes in just the right amount of time, and with beautiful plating as well. It is such a golden source of fine dining tips and techniques, and for that I thank you!
What is your favorite dessert? :)
Sticky date pudding
Fresh tropical fruits.
Tiramisu is one of my fav
@@AshyKo I like it too :)
@@ChefRafi banana is my favourite :)
Very beautiful, I have my testing tomorrow for my pastry sous chef position and I making this. Thanks 🙏
Hope you got the job!
I love the way you cook with such precision. A tidy chef is such a pleasure to watch! Thank you for the culinary inspiration!
You are welcome ;)
Bạn nấu ăn rất chuẩn xác.tôi thích video bạn làm
Hi chef,
Can we use powder gelatine? How many table spoon ??
Can I skip gelatin and I can add agar agar .
No, Results would not be the same at all!!🛑
Made this dessert on new years eve. Learned alot and it was a super sucess! Some of my guest stated it was the best dessert they had ever had. Anywhere. So proud I pulled it off! Many thanks for a great video instruction!
I am happy they liked it, good job ;)
I love the fact that you're cooking in sock 🙏🏽
Well done with the dish, keep up the great work
Ammezing dessert chef, but looking so poor, I mean presentetiong not good, You can also add a colored brush liner and add some eddible flower. For looking like a five star hotel resto..
Thanks for advice ;)
Thanks for sharing this amazing video. I think it's gonna be the dessert of this Christmas!! I wish to know therefore, this receipt is for how many serves roughly !! Looking forwards to hearing from you :)
I don't know for how many is that even myself, you have to guess and try it, sorry
Why? tell me why do put milk in a panna cotta? Panna cotta means cook cream so why ruin a beautiful dessert by adding milk?
To heavy for me
As always great cooking.
Can you freeze, if so, will texture be different??
Freeze panna cotta? Probably not.
What names the last you put on top the chocolate soil chef?
What names the last you put on top the chocolate soil chef?
Hi chef I love your cooking techniques
CHEF, the lime mouse can you store it on the freezer? how long it holds ok? nice recipe
I don't think you want to put any mousse in the freezer
Thank you Chef🙏, you give me many idea👍
@ChefMajk can you please tell us the amount of cocoa powder for the meringues? Thanks in advance.
Put how much you want, I don't measure things like that
@@ChefMajk oui, Chef !!
This is the best food channel in the youtube! I m impress with your passion and knowledges.
Thanks, I am glad you like it :)
This looking amazing idea thank you chef 👌👌
You're cute, but no star anise please, just panna cotta with a nice caramel, the rest is useless.
Useless maybe for you 😁
First of all thank you so much chef majk for your good recipe in my core heart. It was really amazing good luck chef 🙏🙏🙏 from Nepal
Thanks for the support :)
im so lost... where is the lime mousse?
Nice one chef
Gelatine big leaves or small?
Hey chef Majk can you share where you got that beautiful tilted glass for the second plating!
too much gelatine compared to liquid imo, i was 1 star chef and panna cotta one of the best easiest and cheapest to make
Beautiful desserts chef. I learn so many techniques watching your videos. Thank you for sharing.
270ºc for 15minutes? 😅
170
How many grams are your gelatin sleeves?
not sure about
I never understand even the dogs will not eat this shit.. they will sniff this and run away.. what's the point of this so called good ??
Not sure what you want me to say. Eat what you want to. This dessert was actually delicious and for me even beautiful. If you prefer to eating something else, feel free.
@@ChefMajk you r right, this food is not for me.. the amount is not enough... It's only good for snack biting. I won't spend more then $10 but cost is ridiculously high as well.
@@ChefMajk I must say you worked very hard and food looks great. And on top of that You are a very nice person from heart. Sorry for my comment but it was not for you or your art making skills.
Carry on man.
Star anise and Milk? What Are You Making? Are You Making Main Course? Panna Cotta Mean Cooked Cream Not Cooked Milk But Yeah I Know You Want Modification But Don't Use Milk and Star Anise, That's Very Weird Panna Cotta. Don't Boiling It Cream, That Just Bubbling On The Edge Cream Ready To Pour
Alright, do it with cream if you want to. This is a recipe I like. And I could say your style of writing is weird, but that is life people are just different the same as food. There is not only one best way
Just Wow! 😲
Thanks to your friend Chef Rudakova for recommending your channel 😁👍🏻
So beautiful 😍
Beautiful! Do you spray the panna cottage ring with oil on the inside? The panna cotta didn't stick to the ring. It's a miracle to me! 😂
Looks amazing again!
Thank you Chef, you are a huge inspiration for me as a stay at home hobby cook mom!
Yes because you have to use heat at the end to take it out easily
6 people f#%led it up and got annoyed 😁
Man, I really dig your channel! Love the way you do and SHOW the stuff. Nice recipes - for my taste it could be a tiny bit higher on the skill level 🙈
garnish yang terakhir warna putih itu nama nya apa chef
Hi, love your video, thank you for sharing. I really looking forward your next video about gluten free and healthy fine dessert.
I love to see all your recipes all they are beautiful an art it’s my pleasure .
Hello chef, I make this yesterday but only the lime mouse tasted like butter. Did I something wrong ? I followed the recipe. But I wanne learn from the mistakes
You probably mix your cream too much and make butter
It's like Arnold Schwarzenegger cooking... where is that accent from?
From the Czech Republic, so Arnold's neighbor ;)
What kind of double cream is that? Normally double cream is much thicker and not so liquidy. It looks more as simple heavy cream.
Not sure what I used at that time, but both will work.
Good desert chef 👏. Cuestion? Wats (agar) ? Went you make it the orange 🍊 gel !
And the 🍊 wit amareto! Wats agar?
Use google, it will be faster ;)
You making beautiful healthy dessert
Topp
Hii chef.I love your show .thanks for teaching us in a fine dine way. I just wanna ask you to do Watermelon and feta salad in fine dine style .thanks
Hello chef iam from india, and my self Aayush, I love your recipes. But please make recipe video in Hindi
I got still a problem with English, so not planning to do another language for sure.
🙏
My orange gel doesnt firm up and i used all the same amounts of agar, what seems to be the problem? Thanku
Can be 2 things, you did not cook agar enought and it not disolve inside a juice. Or you did not put right amount.
How much cacao powder to you add at the end of completing the meringue? I don't see it mentioned with the ingredients. However, great dessert!
Around 10 grams
Amazing!
Thank you for sharing☺️
Hi chef plz add some eggless n veg recepies to🙏
Dear chef, i have a question to ask is there for mouse n panna cotta the gelatin can substitute with agar also?? Can or not..? There works same way or different??
I would not do that. To be honest I never saw someone do panna cotta with with agar. I think it would be not nice.
Tq for feedback chef😊
If so i also would not to do something like that
Very nice! How many days in advance do you reccon this can/should all be made?
1-3 days will be fine
Looks delicious chef. Got inspired from ur work and recipes
Thank you
Love the way you cook also the accent 👏👏🤌🤌
Would to see you make a strawberry fraisier
my fav ,, cant wait for "subscribe"
If i use a gelatin powder( knox ) , how many packet do i need ?
I am not sure, best is to try it with your gelatine and you see
Please next dessert is mango panna cotta🙏
Chocolate soil are uou bake in 170°C or 270°C ? Thanks
170 C
what mixer are you using?