Chocolate And Green Tea Mousse | MasterChef: The Professionals

[@harrymorris6074]

i love how everyone in the comments section judges an award winning chef when they've no doubt never put an apron on 😂

[@devinhalim5194]

This is skills tests, didn't ment to be the best mousse on the planet so chill guys 😂😂😂

[@nicholashunt9522]

Gregg eyeing his next woman at 0:33.🤣🤣

[@ag9899]

The matcha powder still looked a bit clumpy?

[@abeershoukry6167]

It’s matcha maybe

[@juliusv2073]

so whats the difference between mousse and semifreddo?

[@bunchyscoot]

Semi fredo is frozen, a mousse is chilled

[@pristinemirage]

Dish looks fantastic, but it is basically glorified fruit salad with chocolate mouse and nougat.

[@TheGuitarlad84]

I do find it amusing when people say this. I mean this with respect but take a gorgeous cottage pie...why that’s just a glorified meat stew with some potatoes and herbs no? Monica has tried something new here, an open mind has endless possibilities is all I’m saying.

[@Levottomat01]

Yeah, no. Stick to McDonalds pal

[@AsmaKhan-ll5fu]

The portion size is incredibly small

[@DaniyalAhmed-lb2eo]

Well your paying for the skill needed to make this,aswell as the quality of the ingredients

[@CEB1896]

You pay for the quality and not the quantity.

[@benmarkovic9584]

Far too complicated on the plate

[@nunucee8403]

The almond tuille is toooooo thick... Average plate, not Masterchef level, unless she's simplifying it for the contestants

[@Levottomat01]

It's not a tuille.

[@lepetitchat123]

too much hassle. just gimme a PJ sandwich please

[@Levottomat01]

Pyjama sandwich? Why?

[@lepetitchat123]

@@Levottomat01 peanut butter and jam

[@davidmurvai40]

Loved the dessert, absolutely hated the presentation. It looks chaotic like someone threw up on the plate...

[@samuraijack8435]

but using cookie cutter on the top of silpad probably not a good idea chef, unlesssssss you got $$ to spend to buy it again hheeh

[@SamuelDPyke]

Nah, Silpats are made to last. A cookie cutter will do no harm. Never used one, huh?!

[@samuraijack8435]

​@@SamuelDPykenot VERY long last. bet you to use cookie cutter on your silpats everyday, lets see yours or mine will last longer :), dont have proper knowledge on product huh?! dunno how to keep your tools good huh?!

[@SamuelDPyke]

@@samuraijack8435 I use them everyday. Pastry Chef Fine Dining. I Think I know what I am doing.

[@samuraijack8435]

@@SamuelDPyke ok so thats hows fine dining maintain their equipment. good for you cause you have lots of money and sell one cake with gold flakes for 30$ :)

[@SamuelDPyke]

@@samuraijack8435 jelous? I don't know what cheap knockoff you buy. But a real silpat will take a coockie cutter without any Problems. They last. Go and buy some real Tools, but I doubt you Gould afford them. And you seem to lack knowledge of fine dining if Gold leaves is all you can think of. Sad.

[@kkgt6591]

It looks good but she uses too many additives unlike the other chef whose food is more wholesome.

[@devinhalim5194]

Xantham gum is used in kitchens to day,and matcha powder is not additive 😂😂😂😂

[@a.nonymous8219]

Lol really? This passes as a masterchef dessert. Its 90% berries and 5% almonds 5% mousse. Atleast cook something like a flan or souffle

[@FoieGras]

Lol really? You’re talking to Michel Roux Jr’s Sous Chef! Meaning she’s working in a Michelin Star kitchen (lol. Master chef dessert). She’s the one critiquing other PRO chefs. She’s demonstrated her fruit Soufflé on this show as well. Go look it up if that’s what you enjoy

[@meow-meow-beans]

all that has to be accomplished under 20 minutes, she also showed how to make a soufflé under 20 mins so you should shut your ignorant ass up

[@devinhalim5194]

She had souffle challange as well,and it's not 90% berries and 10% almonds and mousse,the mousse is still the biggest portion of the plate

[@matko8038]

Mastercheff uk is a joke

[@FoieGras]

This is Master Chef the Professionals. All competitors are professional chefs. The judges are award-winning chefs. The joke is that people think they know better