Lemon Posset: Michelin Star Dessert You Can Make At Home!

[@claudiawalsmit4437]

Just love the second one! I have an obsession with unusual plates, bowls, glass etc.

[@amirulakid9740]

this is so cool u r underated and need more ppl to see this! makin all look so easy so cool

[@ChefMajk]

Thanks for support

[@Achillbay]

By far the best lemon posset I have seen in my life. Will try this at work.

[@ChefMajk]

🎓Book 1on1 consultation call with me on calendly.com/chef-majk/coaching if you wanna help to improve your cooking skills.

[@FirstTryFred]

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 :)

[@ChefMajk]

I am happy you learn something new :) Feel free check out my instagram and coaching for more to learn ;)

[@prasannanpr9913]

Awesome job. 👍

[@michaels9873]

I like the second variation. So beautiful. Wondering how you could Brule a portion of the dessert for dramatic effect?

[@marilenatzortzi5175]

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.

[@ChefMajk]

Yes exactly, hope you gonna like it ;)

[@ericmurphy2862]

I like the slant bowl style. Well done. I love the addition of somebody enjoying your work. Multi media work also is good.

[@ChefMajk]

Thank you man :)

[@mattleung1525]

Where do you purchase the bowls from?

[@sandrahamilton2521]

Wow looks great ! Takes lemon posset to a different level and easier than I originally thought x

[@mariadominguezbaez4920]

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 🙏 🤗

[@ChefMajk]

Gracias :)

[@ameralsultan5223]

Tomorrow I will. I make this dessert, thank you, Chef, you are ambitious. And talented

[@chefstravels8429]

Great garnish, love the caramelised hazel nuts

[@alfredobesa6534]

Chef thank you so much for sharing your creation I kept followed u

[@ChefMajk]

Thank you :)

[@armaestro5496]

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’ 💪🏻💪🏻💪🏻

[@ChefMajk]

Thank you ;)

[@afkepolitiek1813]

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.

[@AotearoaChef]

I just asked the same question. Did it set for you?

[@shorbao]

It must be in the fridge for 3-6 hours or overnight in order for it to set.

[@leesteely8875]

Awesome plating, what are the two different apple species you used?

[@dianagrg1750]

I made it, it's amazing!!! Thank you chef

[@ChefMajk]

You are welcome :)

[@nathanielfoo7835]

Amazing video Chef. Where did you get that glass from shown in the thumbnail?

[@ChefMajk]

Thanks, I bought it in my local hypermarket, it is nothing special or expensive 😉

[@nathanielfoo7835]

@@ChefMajk Amazing, it looks so expensive. Thanks I will look for it

[@kwnstantinamavrochi2703]

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

[@rachelcroft6894]

Your videos are wonderful! Thank you!

[@ChefMajk]

You are welcome ;)

[@spiroskourkoulos5599]

Du bist wirklich innovativ

[@LuckyStories01]

It looks soo tasty! Can’t wait for a new video

[@ChefMajk]

Thanks :)

[@macleofeisidro1083]

The best chef!!!!love it

[@ChefMajk]

Thanks man ;)

[@marilasseify]

I made it! It was very easy and delicious. Tnx ❤️🙂

[@ChefMajk]

Well done ;)

[@AlNamrood554]

Where did you buy the bowl? Love your Chanel,it's very inspiring

[@ChefMajk]

In the shop in my area. Thx for support

[@柯庭安-n1g]

Wow! You’re really something! thanks

[@ChefMajk]

You are welcome ;)

[@yunisoekarlan3343]

👍🏻👍🏻 will make it and post it in your FB group. Thank you

[@ChefMajk]

Good luck 🤞

[@kbvvl3186]

Love it thank you Chef

[@recordman555]

Excellent!

[@chrismpell4008]

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

[@ChefMajk]

I would say that you did burn the caramel that is why it was bitter

[@chrismpell4008]

@@ChefMajk oh okay thanks for answering!

[@kidkie23]

Looks delicious chef!

[@ChefMajk]

Thank you ;)

[@classictarget]

its almost like a panda cotta, can this sit without gelatine ?? looks amazing

[@ChefMajk]

Here is not gelatine at all

[@nicsmitz6319]

Can I put the lemon posset base into the freezer instead of refrigerator so it will set quickly?

[@ChefMajk]

I don't think so. Freezer can even damage the posset if you leave it to long inside.

[@lixu1636]

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!

[@ChefMajk]

I think you gonna love if you try :)

[@lixu1636]

@@ChefMajk I am sure 👊🤝👍

[@brittanys5785]

Chef, how many desserts could you have made with the recipe above?

[@drkaplin98]

Love it. I love the bowls!!! Have to get some!

[@Ruetendom]

Hey Chef. What is that glass called I am looking for one

[@ChefMajk]

Not sure about a name...I just saw it in the shop 😀

[@vedantamberkar1267]

Chef can heavy cheam be substituted from whipping cream for the posset recipe

[@ChefMajk]

Heavy cream and whipping cream is the same thing, is it not? 🤔

[@jweirdo2152]

What kind of glass cups are those and where do I get them

[@ChefMajk]

I got them in a random shop in my country

[@namanhle7082]

What is that kind of bowl you use to decor at the end?

[@ChefMajk]

It is random bowl I found in the shop nothing special.

[@melt9863]

I have those bowls but they are for succulents

[@goekhanoezen7]

It looks great :)

[@ChefMajk]

thx

[@AotearoaChef]

How does the base set without gelatin or something like?

[@ChefMajk]

No just alone

[@jrosario3031]

can you talk in detail about your course please

[@ChefMajk]

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

[@messrsandersonco5985]

How is posset different from panne and cotta in taste?

[@ChefMajk]

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.

[@Veggivibes]

look so nice

[@ChefMajk]

Thank you ;)

[@RishabhSingh-du6wi]

How i can get the recipe for all the your dishes as per grams.

[@ChefMajk]

Nohow because I don't even use something like this for most of my dishes.

[@theloganator13]

Someone get this man a chair!

[@victorialaing-webber6481]

Amazingly beautiful

[@ChefMajk]

Thx

[@prathmeshchandwale1506]

Chef it clearly looks like KZbin wants more content from you or people that naive to not watch this video

[@ChefMajk]

Thanks, I am happy you like it :)

[@crimsonfancy]

She is very pretty. I hope she enjoys all great food.

[@ChefMajk]

Yes ofc she does ;)

[@maurocejvanovic8346]

Stile 2 is Komfort für me

[@jeffdor35]

🔥🔥🔥🔥🔥🔥🤤🤤🤤🤤🤤

[@ChefMajk]

👍

[@ohohyeahohyeahohyeah]

again. fucking amazing!

[@ChefMajk]

Thx :)

[@theallmighty2553]

WHERE IS THE RECIPE

[@TatiainGreece]

your wife so beautiful Chef :)

[@ChefMajk]

Thank you, she is. But not my wife yet :)

[@69beowulf96]

apple crisps look bullshit if you accept critic.

[@ChefMajk]

Ok, why?

[@helenchin644]

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.