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!
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! 🎉😊
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 :)
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!
I have a brilliant choc soil recipe if you want it it’s literally just chocolate and sugar and a splash of water!! when in a kitchen its subtitle for customers with gf or egg allergy’s and loads quicker to make drop me a message
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!
SUMMARY (Ingredients + Instructions): Star Anise Panna Cotta with Lime Mousse, Chocolate Meringue, and Orange Gel Ingredients: 1. Panna Cotta: • 200 ml double cream • 200 ml milk • 50 g sugar • 1 star anise • 2 gelatin leaves 2. Lime Mousse: • 50 g butter • 2 eggs • 50 g sugar • Zest of 1 lime • Juice of 1 lime • 1 gelatin leaf • 100 ml double cream 3. Orange Gel: • 600 ml orange juice • 6 g agar powder 4. Chocolate Soil: • 100 g plain flour • 20 g cocoa powder • 50 g sugar • 50 g butter 5. Cocoa Meringue: • 100 g egg whites • 150 g sugar • 10 g cocoa powder 6. Amaretto Orange Gel: • 250 ml orange juice • 1 g agar powder • 1 shot (30 ml) amaretto 7. Garnish: • Orange segments • Cucumber slices • Cornflower or edible flowers • Mint leaves Tools: • Saucepan • Mixing bowls • Electric mixer • Whisk • Baking sheet and parchment paper • Blender or food processor • Ring molds or small ramekins • Plastic wrap and aluminum foil • Piping bag Instructions: 1. Panna Cotta: • In a saucepan, bring cream, milk, sugar, and star anise to a boil. • Remove from heat, infuse, then add softened gelatin leaves. Pour into molds (60% full) and chill. 2. Lime Mousse: • Melt butter in a bain-marie. Whisk eggs and sugar until airy, then combine with butter and cook until thick. • Off heat, add lime zest, juice, and gelatin leaf. Fold in whipped cream and chill. 3. Orange Gel: • Boil orange juice, add agar, cook for 3 minutes, set in fridge, then blend. 4. Chocolate Soil: • Mix flour, cocoa, sugar, and butter until crumbly. Roll between parchment, bake at 170°C for 15 minutes. 5. Cocoa Meringue: • Whisk egg whites to soft peaks, gradually add sugar, then fold in cocoa powder. Pipe onto baking paper, bake at 100°C for 1 hour. 6. Amaretto Orange Gel: • Boil orange juice, reduce to 100 ml, add agar, cook briefly, then add amaretto and chill slightly before adding to panna cotta. 7. Plating: • Layer panna cotta with amaretto orange gel, sprinkle chocolate soil, add orange segments, cucumber, lime mousse, and garnish with flowers and mint. Enjoy!
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?
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 :)
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!
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.
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
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 ;)
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.
I love to see all your recipes all they are beautiful an art it’s my pleasure .
Very beautiful, I have my testing tomorrow for my pastry sous chef position and I making this. Thanks 🙏
Hope you got the job!
This is the best food channel in the youtube! I m impress with your passion and knowledges.
Thanks, I am glad you like it :)
You are top level and l thank you for your time 🌸🙏👊😊
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 looking amazing idea thank you chef 👌👌
Hi chef I love your cooking techniques
I love the fact that you're cooking in sock 🙏🏽
Well done with the dish, keep up the great work
Amazing!
Thank you for sharing☺️
Beautiful desserts chef. I learn so many techniques watching your videos. Thank you for sharing.
You making beautiful healthy dessert
So many steps of work! Looks preciosity and delicacy!
Yes this recipe will take time but it is worth 🤤
Thank you Majk! 🙂
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! 🎉😊
This looks amazing, great job chef!
Thanks :)
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
I loved this dish
Beautiful decoration thank you for video
You are welcome ;)
@@ChefMajk Thank you !!
Hi, love your video, thank you for sharing. I really looking forward your next video about gluten free and healthy fine dessert.
Thank you Chef🙏, you give me many idea👍
Looks delicious chef. Got inspired from ur work and recipes
Thank you
Love the way you cook also the accent 👏👏🤌🤌
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...
Amazing process to put this beautiful dish together.
Thx :)
this is amazing 😍
Um espetáculo mesmo, amei
Another amazing dish chef! 💪
very talented
I’m making this today!
Good luck :)
Authentic indian dishes with French plating
I don't know any
Beautiful
Yummy Thank you👍
As always great cooking.
Can you freeze, if so, will texture be different??
Freeze panna cotta? Probably not.
Hi, can you tell me, which machine by Klarstein you use? Thanks for the great inspiration
Hey chef Majk can you share where you got that beautiful tilted glass for the second plating!
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 :)
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 😢
Well done chef. I’ll definitely subscribe to your channel. Great techniques
Thanks
Nice one chef
What kind of food processor/immersion blender is this, please
Can I skip gelatin and I can add agar agar .
No, Results would not be the same at all!!🛑
Amazing
Gorgeous!
Thx :)
this looks amazing
Thx :)
Just Wow! 😲
Thanks to your friend Chef Rudakova for recommending your channel 😁👍🏻
Very nice! How many days in advance do you reccon this can/should all be made?
1-3 days will be fine
The Panna Cotta is the message.
Appreciate your work🤘
Thanks man ;)
What names the last you put on top the chocolate soil chef?
Making this today chef
Great, good luck ;)
Rushed the meringue need to do again :(
Looks delicious! Very intricate plating too.
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
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.
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,
Can we use powder gelatine? How many table spoon ??
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 ;)
Amazing!
Thx :)
Its beautiful chef 👌🏻💯
Thx ;)
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
amazing chef
Thx
Class!
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!
So beautiful 😍
Very beautiful, thank you also for the ingredients.
Gelatine big leaves or small?
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
Great recipe... 👍🏻👍🏻
Thank you :)
I am definitely gonna try this 😍😋
Try and let us know how was it ;)
@@ChefMajk Sure!! :)
Just...wow! I think you have become my favorite cooking channel!
Would to see you make a strawberry fraisier
I don’t really eat desert that much but it looks great!
Thank you mate :)
my fav ,, cant wait for "subscribe"
what mixer are you using?
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
@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 !!
He! What type of butter do you use?
Normal unsolted butter, nothing special
Wow chef it is amazing r u a Michelin star chef
Thanks :)
Could you please create some gelatin cake ? With any flavor
Looks very Nice 😉
Thanks
garnish yang terakhir warna putih itu nama nya apa chef
Can you please do a opera cake? I like the way you cook where abouts do you work ?
I have a brilliant choc soil recipe if you want it it’s literally just chocolate and sugar and a splash of water!! when in a kitchen its subtitle for customers with gf or egg allergy’s and loads quicker to make drop me a message
Yes will do it. I am not working in the restaurant anymore, but do personal coaching now.
Pěkná práce. super recepty, držím palce :-)
Diky moc ;)
Any substitute for egg
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 Chef!! Share recipes which are eggless and vegetarian food. 👍🏻
when the soil is cooked do you blend?
Yes, blend or just with a hands
I love brioche too much if you can make dessert with it i will be happy. Thanks chef. Your doing great
I already done dessert with brioche, check it out.
@@ChefMajk thanks chef i will check it out
chef any chance for a pan seared fish dish next?
That sounds good to me :)
SUMMARY (Ingredients + Instructions):
Star Anise Panna Cotta with Lime Mousse, Chocolate Meringue, and Orange Gel
Ingredients:
1. Panna Cotta:
• 200 ml double cream
• 200 ml milk
• 50 g sugar
• 1 star anise
• 2 gelatin leaves
2. Lime Mousse:
• 50 g butter
• 2 eggs
• 50 g sugar
• Zest of 1 lime
• Juice of 1 lime
• 1 gelatin leaf
• 100 ml double cream
3. Orange Gel:
• 600 ml orange juice
• 6 g agar powder
4. Chocolate Soil:
• 100 g plain flour
• 20 g cocoa powder
• 50 g sugar
• 50 g butter
5. Cocoa Meringue:
• 100 g egg whites
• 150 g sugar
• 10 g cocoa powder
6. Amaretto Orange Gel:
• 250 ml orange juice
• 1 g agar powder
• 1 shot (30 ml) amaretto
7. Garnish:
• Orange segments
• Cucumber slices
• Cornflower or edible flowers
• Mint leaves
Tools:
• Saucepan
• Mixing bowls
• Electric mixer
• Whisk
• Baking sheet and parchment paper
• Blender or food processor
• Ring molds or small ramekins
• Plastic wrap and aluminum foil
• Piping bag
Instructions:
1. Panna Cotta:
• In a saucepan, bring cream, milk, sugar, and star anise to a boil.
• Remove from heat, infuse, then add softened gelatin leaves. Pour into molds (60% full) and chill.
2. Lime Mousse:
• Melt butter in a bain-marie. Whisk eggs and sugar until airy, then combine with butter and cook until thick.
• Off heat, add lime zest, juice, and gelatin leaf. Fold in whipped cream and chill.
3. Orange Gel:
• Boil orange juice, add agar, cook for 3 minutes, set in fridge, then blend.
4. Chocolate Soil:
• Mix flour, cocoa, sugar, and butter until crumbly. Roll between parchment, bake at 170°C for 15 minutes.
5. Cocoa Meringue:
• Whisk egg whites to soft peaks, gradually add sugar, then fold in cocoa powder. Pipe onto baking paper, bake at 100°C for 1 hour.
6. Amaretto Orange Gel:
• Boil orange juice, reduce to 100 ml, add agar, cook briefly, then add amaretto and chill slightly before adding to panna cotta.
7. Plating:
• Layer panna cotta with amaretto orange gel, sprinkle chocolate soil, add orange segments, cucumber, lime mousse, and garnish with flowers and mint. Enjoy!
Why have you changed the measurements?
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.
I swear man I wanna be like you one day 🥺
You can be...even better. Just work hard in the right places and you be there ;)
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