Hey man. I am a culinary student and this video really helped me learn a lot! The dessert looks great and I can't wait to learn more from your videos :)
Thank you Chef. I really wanted to be able to serve something like this and thanks to you, I can now make it. And without any high tech weird equipment.
YOU ARE VERY TALENTED . I AM A PROFESSIONAL PASTRY CHEF AND I IMPROVED MY SKILLS EVEN MORE BY WATCHING YOUR VIDEOS . I WILL SURELY CONTACT FOR 1 ON 1 COACHING AS SOON AS I CAN . THANK U
Excelente 👌, amo la cocina y cada video 📹 tuyo es un es un verdadero aporte para los que estamos aprendiendo y perseguimos una meta dentro de las grandes cocinas, gracias 🙏 🤗
I made this recipe today, thank you chef Majk! I have one question, how does the posset gets solid without any polymers? I have it in the fridge now for an hour.
Wow, chef you really have the power with talents to keep me inspire to love cooking.. Looking forward to always support your creative desire on food plating chef’ 💪🏻💪🏻💪🏻
Hello chef i made the dessert that was delicious but the haznut was a bit bitter but with all the elements on the plate it was delicious. Did i make anything wrong or its just the hazelnut with the sugar outside
The best is to apply on my page and then we can talk together about your situation because a plan and structure are personally made for every client separately
Its presentation is well. But its a shame there is no full recipe for this video. Only cooking lesson, knife steel knife. Deaf people cannot hear and find it upsetting to keep browsing through the caption with no proper instructions like dehydrate apples 90 C for how long, Instructions with proper ingredients amount for all not just the posset. Then you show the apple with hole in front blocking you doing something behind.
Just love the second one! I have an obsession with unusual plates, bowls, glass etc.
🎓Book 1on1 consultation call with me on calendly.com/chef-majk/coaching if you wanna help to improve your cooking skills.
By far the best lemon posset I have seen in my life. Will try this at work.
this is so cool u r underated and need more ppl to see this! makin all look so easy so cool
Thanks for support
Hey man. I am a culinary student and this video really helped me learn a lot! The dessert looks great and I can't wait to learn more from your videos :)
I am happy you learn something new :) Feel free check out my instagram and coaching for more to learn ;)
Awesome job. 👍
Thank you Chef. I really wanted to be able to serve something like this and thanks to you, I can now make it. And without any high tech weird equipment.
Yes exactly, hope you gonna like it ;)
Wow looks great ! Takes lemon posset to a different level and easier than I originally thought x
I like the second variation. So beautiful. Wondering how you could Brule a portion of the dessert for dramatic effect?
Tomorrow I will. I make this dessert, thank you, Chef, you are ambitious. And talented
Great garnish, love the caramelised hazel nuts
I made it, it's amazing!!! Thank you chef
You are welcome :)
I like the slant bowl style. Well done. I love the addition of somebody enjoying your work. Multi media work also is good.
Thank you man :)
Where do you purchase the bowls from?
The best chef!!!!love it
Thanks man ;)
YOU ARE VERY TALENTED . I AM A PROFESSIONAL PASTRY CHEF AND I IMPROVED MY SKILLS EVEN MORE BY WATCHING YOUR VIDEOS . I WILL SURELY CONTACT FOR 1 ON 1 COACHING AS SOON AS I CAN . THANK U
Du bist wirklich innovativ
Chef thank you so much for sharing your creation I kept followed u
Thank you :)
It looks soo tasty! Can’t wait for a new video
Thanks :)
Excellent!
Love it thank you Chef
Wow! You’re really something! thanks
You are welcome ;)
Excelente 👌, amo la cocina y cada video 📹 tuyo es un es un verdadero aporte para los que estamos aprendiendo y perseguimos una meta dentro de las grandes cocinas, gracias 🙏 🤗
Gracias :)
Your videos are wonderful! Thank you!
You are welcome ;)
I made this recipe today, thank you chef Majk! I have one question, how does the posset gets solid without any polymers? I have it in the fridge now for an hour.
I just asked the same question. Did it set for you?
It must be in the fridge for 3-6 hours or overnight in order for it to set.
Awesome plating, what are the two different apple species you used?
Looks delicious chef!
Thank you ;)
It looks great :)
thx
I made it! It was very easy and delicious. Tnx ❤️🙂
Well done ;)
👍🏻👍🏻 will make it and post it in your FB group. Thank you
Good luck 🤞
Wow, chef you really have the power with talents to keep me inspire to love cooking..
Looking forward to always support your creative desire on food plating chef’ 💪🏻💪🏻💪🏻
Thank you ;)
Amazing video Chef. Where did you get that glass from shown in the thumbnail?
Thanks, I bought it in my local hypermarket, it is nothing special or expensive 😉
@@ChefMajk Amazing, it looks so expensive. Thanks I will look for it
Love it. I love the bowls!!! Have to get some!
Can’t wait to try! Looks sooo good and yummy! 😂 You are lucky have a beautiful wife and she is lucky has a wonderful chef!
I think you gonna love if you try :)
@@ChefMajk I am sure 👊🤝👍
look so nice
Thank you ;)
its almost like a panda cotta, can this sit without gelatine ?? looks amazing
Here is not gelatine at all
Where did you buy the bowl? Love your Chanel,it's very inspiring
In the shop in my area. Thx for support
Hello chef i made the dessert that was delicious but the haznut was a bit bitter but with all the elements on the plate it was delicious. Did i make anything wrong or its just the hazelnut with the sugar outside
I would say that you did burn the caramel that is why it was bitter
@@ChefMajk oh okay thanks for answering!
can you talk in detail about your course please
The best is to apply on my page and then we can talk together about your situation because a plan and structure are personally made for every client separately
Hey Chef. What is that glass called I am looking for one
Not sure about a name...I just saw it in the shop 😀
What kind of glass cups are those and where do I get them
I got them in a random shop in my country
Amazingly beautiful
Thx
What is that kind of bowl you use to decor at the end?
It is random bowl I found in the shop nothing special.
I have those bowls but they are for succulents
How does the base set without gelatin or something like?
No just alone
Chef can heavy cheam be substituted from whipping cream for the posset recipe
Heavy cream and whipping cream is the same thing, is it not? 🤔
Can I put the lemon posset base into the freezer instead of refrigerator so it will set quickly?
I don't think so. Freezer can even damage the posset if you leave it to long inside.
Someone get this man a chair!
Chef, how many desserts could you have made with the recipe above?
How i can get the recipe for all the your dishes as per grams.
Nohow because I don't even use something like this for most of my dishes.
How is posset different from panne and cotta in taste?
I mean depends on what you put in, both are just cream in base and then you have to put a taste you want in.
She is very pretty. I hope she enjoys all great food.
Yes ofc she does ;)
Stile 2 is Komfort für me
again. fucking amazing!
Thx :)
Chef it clearly looks like UA-cam wants more content from you or people that naive to not watch this video
Thanks, I am happy you like it :)
🔥🔥🔥🔥🔥🔥🤤🤤🤤🤤🤤
👍
WHERE IS THE RECIPE
your wife so beautiful Chef :)
Thank you, she is. But not my wife yet :)
apple crisps look bullshit if you accept critic.
Ok, why?
Its presentation is well. But its a shame there is no full recipe for this video. Only cooking lesson, knife steel knife. Deaf people cannot hear and find it upsetting to keep browsing through the caption with no proper instructions like dehydrate apples 90 C for how long, Instructions with proper ingredients amount for all not just the posset. Then you show the apple with hole in front blocking you doing something behind.