I Tried to Make Michael Bonacini's Scallop Mousse from MasterChef

[@idlanbruhanuddin9447]

Chef michael bonacini is watching this secretly and approve this secretly 😂😂😂😂

[@patrickduran8163]

Looks great ! Gonna try it this weekend

[@rcy11]

I just found out this great video and channel, dude you really deserve way much more views and supports bro! Btw I wonder would it work well if I steam it too? I don’t have materials to bake it home sadly

[@DavidJi0intothesky0]

Thanks! Theoretically it should definitely work since the ramekin is a sealed environment. Temperature of steaming is around 212F which is below the 300F I used to bake so you might have to let it steam for a bit longer

[@nicke.424]

No idea why this doesn't have more views

[@timpyle1087]

Is the recipe listed above for one ramekin/serving? Could you do it in a batch for 4 people?

[@spongebob8503]

I also got it recommended, so I just searched up scallop mouse and and the second one was this video

[@tohsongping6805]

That's honestly very cool dude

[@summeronio9751]

You can use bay scallops, they're cheaper

[@gtcam723]

Nicely done. I need to try this

[@The1995Ren]

Perfect scallop mousse. 😃

[@AbdulHalim-tj6jv]

300°f or 300°c chef?

[@Taski828]

Can be stay chilled overnight ?

[@LenaGamerGRILL]

i'm intrigued by this recipe

[@minckim]

Wow im seriously impressed 😮

[@DavidJi0intothesky0]

Thanks thanks 😊

[@AspynWeddingFilms]

LOVE IT 10/10

[@mehreenkhan6976]

3 dislikes are by the three judges of MC canada

[@worldsfinest1218]

Nice job filming

[@ainatothez]

the mousse looks a little firm

[@zanber252]

Is it 300 degrees fahrenheit or celsius?

[@DavidJi0intothesky0]

Zanber Farenheit! I paused the frame in the show and they cook at a bit higher temp but I did more of a slower cook

[@mung262]

Aren't those lobster claws pre-cooked? Based on the red colour? Usually uncooked lobster is dark brown/black with a shade of dark, dark blue. Not sure you needed to cook them for other than flavour - then again, that was probably a very good decision indeed, giving some more flavour to pre-purchased lobster claws. All-in-all, good stuff dude, you have my respect.

[@DavidJi0intothesky0]

Thanks. Yup they were pre-cooked. I didn’t know better back then lol. But yeah either way they needed to be heated up a bit and in a way cleaned

[@mung262]

@@DavidJi0intothesky0 Yeah, I hear you. And it never hurts to add more flavour ;)

[@mung262]

Oh, and btw - you didn't happen to save the recipe, did you? If you did, would you mind posting it here in the comments? I'm sure many of us would like to give this a try ourselves. (I might even send you a picture of my own attempt, so you can ridicule my complete and utter failure :'D )

[@DavidJi0intothesky0]

@@mung262 unfortunately I don’t think I have anything written down because it was just one of my attempts with some adjustments along the way to get to consistencies/textures that I felt was right. I do have some rough estimates in the video if that helps.

[@mung262]

@@DavidJi0intothesky0 yeah, that's already way better than I was able to deduct. I'll start from there, thanks!

[@supayanbarua2533]

Ok

[@jackhon]

125 views for this is criminal

[@mitch41387]

Not 100% sure, but I believe the sauce that was used in the original dish was a beurre blanc which I believe was mentioned. I’ll have to go back a check to be sure. Got to get you on one of the castings man. You got my vote

[@DavidJi0intothesky0]

Mitchell Taylor oh interesting I didn’t see that part of the show. Thanks for your comment!

[@artp0p366]

Niceeee

[@jiwonshin2373]

...? What can u not make

[@DavidJi0intothesky0]

Hahahahaha I’ll take that as a compliment

[@sourodeepdeb501]

it was good, but just release the meat from the lobster much better