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.
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!
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!
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 :)
Made this panna dessert following your recipe, and my guests were blown away! Never tasted anything like it before. Thanks for making me the hero of the evening! 🎉😊
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!
Wonderful recipie. I tried it and it was awesome!! One question though. I didnt manage to get the merenge so thick as you. Should I churn it for a longer time perhaps? Thanks once again!
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!
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??
@@ChefMajk I appreciate your answer. I don't have much knowledge in Crumble. I wanted to do some, apple crumble, but I 'm not sure how to store it once is cooked. I want to use it as a cold garnish, like soil at the bottom of Panna cotta, to give some texture but how can I properly store 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.
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?
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!
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
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.
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 ;)
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 :)
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.
This is the best food channel in the youtube! I m impress with your passion and knowledges.
Thanks, I am glad you like it :)
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 to see all your recipes all they are beautiful an art it’s my pleasure .
I love the fact that you're cooking in sock 🙏🏽
Well done with the dish, keep up the great work
Hi @ChefMjak, I'm in awe with this dessert and i wish to make this. May I know if I should freeze the lime mousse before using?
Beautiful desserts chef. I learn so many techniques watching your videos. Thank you for sharing.
What kind of food processor/immersion blender is this, please
Hi chef I love your cooking techniques
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! 😃
You are top level and l thank you for your time 🌸🙏👊😊
So many steps of work! Looks preciosity and delicacy!
Yes this recipe will take time but it is worth 🤤
You making beautiful healthy dessert
Amazing!
Thank you for sharing☺️
Hey chef Majk can you share where you got that beautiful tilted glass for the second plating!
This looking amazing idea thank you chef 👌👌
This looks amazing, great job chef!
Thanks :)
What names the last you put on top the chocolate soil chef?
Hi, can you tell me, which machine by Klarstein you use? Thanks for the great inspiration
Hi, love your video, thank you for sharing. I really looking forward your next video about gluten free and healthy fine dessert.
Love the way you cook also the accent 👏👏🤌🤌
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
Made this panna dessert following your recipe, and my guests were blown away! Never tasted anything like it before. Thanks for making me the hero of the evening! 🎉😊
Can I skip gelatin and I can add agar agar .
No, Results would not be the same at all!!🛑
Just Wow! 😲
Thanks to your friend Chef Rudakova for recommending your channel 😁👍🏻
Looks delicious chef. Got inspired from ur work and recipes
Thank you
Thank you Chef🙏, you give me many idea👍
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 :)
Gelatine big leaves or small?
Another amazing dish chef! 💪
Amazing process to put this beautiful dish together.
Thx :)
Thank you Majk! 🙂
Hi chef,
Can we use powder gelatine? How many table spoon ??
Well done chef. I’ll definitely subscribe to your channel. Great techniques
Thanks
Beautiful decoration thank you for video
You are welcome ;)
@@ChefMajk Thank you !!
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
Just...wow! I think you have become my favorite cooking channel!
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
The Panna Cotta is the message.
what mixer are you using?
As always great cooking.
Can you freeze, if so, will texture be different??
Freeze panna cotta? Probably not.
Great dessert nicely presented from a handsome cook 😘
Thanks ;)
@@ChefMajk What about Svíčková as a wish 🙏👍❤️
@@Osiris.666 Svickova is not really a fine dining dish that will fit my channel, so probably not now.
@@ChefMajk okay 😢
@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 !!
Um espetáculo mesmo, amei
I loved this dish
garnish yang terakhir warna putih itu nama nya apa chef
this is amazing 😍
Yummy Thank you👍
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.
I want the recipe and it will be a great desert for a final in Masterchef
Yes for sure if you wanna go to master chef with recipes you just copy from someone. I would not be proud of myself to do that...
Very nice! How many days in advance do you reccon this can/should all be made?
1-3 days will be fine
Nice one chef
Looks delicious! Very intricate plating too.
Thank you :)
He! What type of butter do you use?
Normal unsolted butter, nothing special
you might know in which restaurant of the michelin group you worked? thank you
Restaurant Story, London. Plus more fine dining restaurants without a star
Restaurant Story, London. Plus more fine dining restaurants without a star
@@ChefMajk thanks as I am a chef of the *** michelin circuit I was curious
Although this dessert has quite a bit of process but I have learned a lot from your video. Thank you Sir 🙏🙏🙏
Take time to do it, but it taste delicious ;)
@@ChefMajk I am sure👍👍 🙏
Hi chef your fine dining cooking is amazing l love it can you make more dasart and also different type of plating
I do sometimes more plating options and you can see them on my patron page
@@ChefMajk thanks chef
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 ;)
I’m making this today!
Good luck :)
Gorgeous!
Thx :)
this looks amazing
Thx :)
very talented
Am I supposed to remove the cling film from underneath? I tried doing it and it messed everything up.
Yes, you have to be careful and make the pannacotta properly.
@@ChefMajk how did u remove it? did u unfold the cling film and then slide the ring off of it?
@@maximlamoureux4129 yes slide the cling film out on the bottom
Authentic indian dishes with French plating
I don't know any
Any substitute for egg
Wonderful recipie. I tried it and it was awesome!! One question though. I didnt manage to get the merenge so thick as you. Should I churn it for a longer time perhaps? Thanks once again!
Yes you probably need to mix it more
@@ChefMajk thank you for the quick response. Keep up with wonderful channel!
Its beautiful chef 👌🏻💯
Thx ;)
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.
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
Appreciate your work🤘
Thanks man ;)
Beautiful
Chocolate soil are uou bake in 170°C or 270°C ? Thanks
170 C
How many grams are your gelatin sleeves?
not sure about
when the soil is cooked do you blend?
Yes, blend or just with a hands
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.
Do you really bake the chocolate soil at 270 degrees celsius?
170
@@ChefMajk i already made the dessert, but thanks for responding! Good recipe btw! Everybody liked it! And it is fairly simple to make
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
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
Amazing
Class!
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!
Pěkná práce. super recepty, držím palce :-)
Diky moc ;)
Hi chef ..how much of grammars are yours leaves ?
I think they are around 2 grams each
Can you do anything if the moose isn’t thick like yours at the end or do you have to start again?
Will it thicken up in the fridge or could I freeze it for ice cream instead maybe?
If is not thick overnight then it never be. So you have to do it again yes. You can try to freeze it but not sure if that will work.
@@ChefMajk it’s thickened up overnight but it’s heavy like custard instead of light like moose
@@harrybartley9437 yes that is probably right. This recipe is not for light mousse but more for something like soft chocolate
@@ChefMajk thanks for the help
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
Great recipe... 👍🏻👍🏻
Thank you :)
Could you please create some gelatin cake ? With any flavor
Amazing!
Thx :)
How long the mouse can be kept in fridge please?
3-4 days
@@ChefMajk
I appreciate your answer.
I don't have much knowledge in Crumble. I wanted to do some, apple crumble, but I 'm not sure how to store it once is cooked.
I want to use it as a cold garnish, like soil at the bottom of Panna cotta, to give some texture but how can I properly store it ?
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.
Would to see you make a strawberry fraisier
Can you use agar agar instead of gelatine?
Not really
@@ChefMajk Thank you!
Very beautiful, thank you also for the ingredients.
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.