Hi 👋

Hi po di naman po marunong lang po 😅 God Bless po

Thank you very much for greeting. Belated Mother’s Day also to your family too.

Hi, yes it’s possible to freeze it. When you need to cook it from frozen i advice you to preheat the oven at 180 degree and cook it for 13 up to 15 mins in the middle part of the oven. So the result will be perfect. Let me know if I help you thank you.

Thankyou!! How long the beat the eggs also? I did for 7 mins

I use regular size ramekins is that okay? Im having a hard time with this recipe. Its the 2nd time i try and its just not rising for some reason. It takes much longer

@@steph0518 hi it’s about 3 to 5 minutes. Hmmm 🤔 just want to ask is the egg is out of the fridge or inside of the fridge? The egg must be room temperature before you beat it. Cause if not it won’t assemble correctly.

@@steph0518 the regular one is perfect. I think the reason it wont rising maybe how you whipped it. It should be rising the egg while you whipping it then when you add into pistachio cream you should be very careful while mixing it. You should mix it from under the bowl into top in the same way (without changing how you mix it ) let say mix it in circular way down up, down up. So the egg won’t deflate. When you cook it. it will be rising from the heat of the oven. Remember don’t over cook it. You need to set a timer for 10 mins first then stay there for 2 minutes then at the 13th minutes take it off in the oven and let it cool. I hope I can help you for this. ☺️

It’s a great full that you love it 😊. Hope you liked my recipe too 😊

Grazie mille Anna 🥰😍😘

Grazie mille 🥰

Thank you 😊

Hi po thanks po sa support and subscribe po ❤️ I also subscribe on your channel po you cooked delicious food too po

Hi, thank you for the comment, if you just try once the octopus nothing will happen but when eat it every yes you must worry about it. 😅 this recipe that I made it’s only good for appetiser.

Thank you po ❤️

Thank you hope you gonna try my recipe. Send a copy of yours @arccworld have a wonderful day

@BallaMusic06 its My pleasure! You’ve play well. Keep up the good work.

Thank you po

Grazie mille

Hi felix. First of all thank you for the comment. This is an Italian style scallops it used many different kinds of meat which is veal or pork. The one that I prepared is loin. The loin is the lean part placed on the animal's back of the pork. You can used many different kinds of meat such is lamb, chicken breast, turkey, rabbit and other more. It’s you choice what you prefer at all. Have a great day 😊

Thanks you po idol😌.

I’ll try to do it but it’s my personality. I talk a lots 😅

Fix that attitude of yours first.

Hi thank you very much for the support. Keep tune for every recipe I’ll share. 😘. Have a wonderful day.

Tama po Kayo dyan !!! Also here in Italy lots of Pinoy make a pulutan this recipe po

Thank you for watching 😇😍

Than you for watching 🥰

Really ? Thanks I appreciate it.

Thank you tita Rosy rose 🥰😘

Thank you my mini vlog hope gonna try my other recipes

Thank you Irene cabal I hope you’ll try my recipes 🥰

Hi Evangeline limos thank you. I’ll support you too 😊

Really ..😳 thanks it’s my first time.

Thank you Giffer Ray.

Thank you mattia fabiloni and I'm grateful you'd like it.

Grazie per aver provato la mia ricetta studentiAlemanno spero che ti sia piaciuto

Grazie Luca

Thank you very much

Thank you Marvel Go please keep watching and wait for other videos

I will Marvel Go. I’ll put it on my list. Keep in touch

Thank you Dominic Tagle

Ciao Annalisa Barbieri, grazie mille

Hi studentiAlemani lo so ma ne vale la pena

Hi Vanessa. Thank you. I assure you that it’s so delicious

Hi may Gleaf, thank you. Let me know how’s the taste of you try it ok thank you again.

If you need something don’t hesitate to ask me ok thanks again

Hi Rusty it’s a baked or unbaked if you want. The transparent it was a jelly. The only you need to bake is the sponge cake as I said you can skip it.

Hi Erma Alcantara, thank you so much Finn, try my recipe ok and let me know how is it