OMG I thought I was the only other person in the world who used a micro claim properly!! If you only could have heard me screaming FINALLY!!!!! And I should’ve expected that it would come from you because I’ve adored you for years have all your books and videos and am a huge fan of all that you do!! Of all the chefs In the world, you are truly my favorite!! Brilliant, humerous, articulate, precise, endearing, generous, and kind!! With Amazed kudos, deep appreciation and lots of love, Mark Curran
Chef JP... I wish I could explain how amazing my family thinks you are. I've gotvfour kids (16-4) and everyone of then sits with me on Saturday at noon and we decide what Chef JP dinner and or recipe we are going to try tonight. You truly are the most inspirational of chefs ever. Thank you.
Yes yes I am back. Hello J.P. Good to see you again. I didn’t watch your videos but did liked them anyway because I know they are good no matter what. Thanks for this delicious recipe. ❤️
Hey chef, do you know the difference between a violin and a fiddle? …a violin has strings… and a fiddle has “strangs” ✌️🔥🤣😂 seriously, they are both the same instrument. The real difference is the technique when playing. For a violin, the bow is drawn across the strings with a long smooth motion, and the fiddle is more a sawing motion on two strings at once. So I actually think it would be more accurate to say you play the fiddle when you zest ❤️ love u my friend
MmmM! Looks delicious! I bought 8 pears on sale yesterday. I made Pear belle Helene. Vanilla ice with a pinch of salt and chocolate garnache home made. Pear belle Helene for 8 days. I will make Strawberry Mousse.
Man my kids love this!!! My son always: blup blup!!! Now my daughter is starting too…I love the way this channel is developing and the humor and chemistry chef and Jack have…Again greetings and all the best from the Netherlands 🇳🇱
Your kids will remember Chef JP forever. And btw, if I see grocery items from the Netherlands, I feel like they are worth buying (cheese and whatnot). Good farming out there, right?
@@richardcorsillo9819 Dutch farmers are some of the best in the world they say...But i am afraid that everywhere with industrial farming too much pesticides are used..A apple before it lands in the store has been sprayed at least 24 times...No matter what people say that is not healthy, so whenever you can buy organic.. But yes Dutch cheeses they can be worthwhile..
@@_Bosley My son a few years back always wanted me to put on the video from making stock i know that video by heart: " we bring it to boil..very very slowly" And the name blup blup has stuck...Our son will be 4 September this year...Btw the video is: essential beef stock from 2 years ago...
I made the Strawberry Mousse for company and every single person asked for the recipe. I showed them Chef JP’s RUclips page and they are hooked. Thank you Chef!
The only people I know who don't like strawberries are the ones who are allergic to them. Which is a shame because they are good, especially during the summer months.
I just want to drink with Chef Jean-Pierre and hear stories for an afternoon. He's like the uncle I never had. Thank you for this recipe, my Mom and I love making them together and, I really look forward to trying this one too.
Whenever someone says "old fashioned," three words come to my mind, durable, reliable, and classic. Durable = Made to last. Reliable = You can count on it every time. Classic = Made in times gone by, but still relevant and useful today. Chef Jean-Pierre is my favorite "Old Fashioned" teacher and friend. ❤🎉Happy Holidays🎉❤
Can't wait to make this. Love strawberries... Born in Plant City crawling in strawberries fields as a toddler and ran for strawberry queen in high school. Made your stuffed bell peppers for dinner last night. Loved them and love you!
this man doesn't only teach well how to cook , he also brighten ur day, bcoz he allways make me laugh to on a cloudy day.. such fun to watch and have a laugh with it..
Chef Jean-Pierre is just so WONDERFUL...!!!!! I learn Sooo much from each & every episode... I LOVE his use of butter (is it usually UNSALTED ??) The tragedy of his early demise from ALS is tragic -- truly TRAGIC... He has taught us all so very much. I love how HUMAN and HUMBLE he is... What a good-natured fellow he is...
Hello jean , my name is joesph , i new follower few months almost year i wanted to say i love all dishes you make i made many im not a novice cook im good cook cook smart cook , my favorite dish everyone asks me for is coconut shrimp with zesty orange marmalade sauce , steamed veggies , and rice , i love to see your version of coconut shrimp ❤
Oh Ho Lee Kau! This is speaking to me!! Limoncello strawberry sauce for me! I happen to have some hanging out in a freezer… 😊 Oh baby I could taste the refreshing yet creamy deliciousness you made here and yes, that curd is very helpful here! I adore you. My husband adores you. Your WEALTH of knowledge is dealt so breezily, so generously, so encouragingly - but I know how a lifetime’s work went into it all. ❤️Beautiful Chef Jean-Pierre, thank you! For brightening my days, and my palate!
I love how frantic he is when it’s time to take a bite and the excitement explodes out of his arms and fingers. And you know what? I’m also old fashioned!
I'm glad you made an alternative to the alcohol. My grandmother loves when we cook dinner together but she's deathly allergic to alcohol. Sensitive to the point we don't even cook with wine because the hint of the flavor will make her feel like she can't breathe. Will be doing this recipe next weekend with her.
You truly are an amazing Chef ❤️ I love to teach people how to cook and create dishes and you my friend are one of the reasons why I got into this trade! The love, passion, soul and just simply enjoyment of seeing another person smile with a simple bite❤️ Thank you for all of what you do! Cook well and stay humble ☺️
@@richardcorsillo9819 so you know my nickname 🤣🤣🤣🤣🤣🤣 I Will say before I worked at a sports bar and I couldn't get away from that! I would reply " I'll show you goodnight Maryanne". No worries and thank you sir! I spent time at least Le Cordon Bleu until they got bought out. I also was taught by a pit master afterwards ( he doesn't want his name out) but he is award winning and was an excellent mentor for my rustic fire pit style of cooking ☺️✌️ Cook well and stay humble Love is food and food is love!
Thank you for all you do Chef. I am a Cajun born and raised and have eatin good food all of my life. With that said, your skills and your accent have my complete respect. My wife is a freak for strawberry daiquiris. She ought to love this dessert and consequently, I should reap the benefits thereafter. Lol
How can you do a nice dinner without dessert? To me a well-made dessert is the perfect ending to a beautiful meal and no matter how small it is. I think it’s super super important! Most people have a sweet tooth. 😊 Try a crème caramel use the recipe I published about a month ago if you follow the recipe exactly as I did on the video you can’t go wrong and let us know how you did. Good luck and Bon appétit! 😋
@@ChefJeanPierre creme brûlée is my favorite and a panacotta (or creme caramel) as you made or a simple toffee pudding, but I only have those when I dine out, I do make creme brûlée at home but for the holidays with fruit, wine and coffee... I’ll change my ways :)
Adorable 💯🍓 Yes, the 24 hours version looks amazing, lol, Jack is like, I don't doubt it, I love this video. Thank you both and I hope you have a great weekend!
Nice!! At least you're not burning your mouth with this decadent dessert. Strawberry season is right around the corner, so obviously, I'm going to have to try this. Love your enthusiasm. Keep up the wonderful videos.
Your enjoyment cracks me up! I love your channel for the food and for your good nature! This looks like an incredible dessert, and strawberry season is just around the corner for me where I live.
Lemon curd is definitely worth making. It's really easy and delicious on toast, on crumpets and a host of other uses. I always make my own, never buy it. Keeps well in the fridge. There's the danger it can split, but with a practice, you'll be fine. Many variations using other fruits as well.
Another great video, I only ever cook your food these days, so everything homemade, better than takeaways haha, saving myself a lot of money and eating like a King. Thanks for sharing. Gary UK
OMG; I will never get tired of looking at you, every time I watch a video of you I learn something new, you are THE BEST CHEF... thank you. For sharing your recipes muah❤
Just by watching you prepare it I can already imagine the flavors in the mousse blending together to become something even tastier than the sum of its parts. I'm not much of an elaborate dessert maker, but your clear instructions and ever infectious enthusiasm sure make me want to give this a try!
Jean Pierre is truly a master at his craft. He effortlessly explains and demonstrates techniques that elevates his viewership's understanding. On top of it all, his personality is infectious and he's not pushing merch all the time. We love you Jean, and we watch your videos every night they come out.
Strawberries, whipped cream and Grand marnier.....you cannot go wrong! ....set, or not quite set.... Thank you for sharing and, now the best part: it's strawberry season just around the corner! I'm waiting for the farmer down the street to put the sign up "come and pick your own".
I grew up with a dessert of strawberries that have been sliced and sugar sprinkled over them…sit overnight in the fridge and the next day this thick syrup appeared. These strawberries are served in a bowl and creme fraiche is topped. We used to find the creme until maybe 2019 (nothing to do with the Covid mess). I can’t wait to make this.
Yummy! OMG! This entire recipe was so yummy to watch! You out did yourself! You made everything soooo Yunmy from the strawberries to the Grand Marnier to the sauce to the whip cream. I want Strawberry Mouse soooo bad! You are an inspiring teacher!
Happy Strawberry Moon tonight! I made this recipe about two weeks ago with frozen and fresh store-bought berries. It was amazing! Today I picked 8 pounds of strawberries at a local Tennessee farm. Can't wait to repeat this recipe. Gonna double the sauce recipe for the freezer. Thanks, Chef. You rock!
I have a feeling this recipe would never last 17 years in the freezer. Would be gone in 17 seconds more like it :P
On some planets, 17 years go by pretty quickly.
The problem is: How do I find Grand Marnier on Mercury?
😂😂😂😂😂😂😂
I'm in the habit now of "liking" Chef's video before the intro has finished. He's never failed me.
I like I before I even see the recipe!,,,,
Me2😂
Genuinely! I click the video and IMMEDIATELY hit like 😂 my 18 month old son loves watching him too, he's got such great energy
How can you not love Chef Jean-Pierre as much as his recipes. He’s a sweetheart ❤️ 😊
🙏🙏🙏👍❤️
OMG
I thought I was the only other person in the world who used a micro claim properly!! If you only could have heard me screaming FINALLY!!!!! And I should’ve expected that it would come from you because I’ve adored you for years have all your books and videos and am a huge fan of all that you do!! Of all the chefs In the world, you are truly my favorite!! Brilliant, humerous, articulate, precise, endearing, generous, and kind!!
With Amazed kudos, deep appreciation and lots of love,
Mark Curran
Microplane
Chef JP... I wish I could explain how amazing my family thinks you are. I've gotvfour kids (16-4) and everyone of then sits with me on Saturday at noon and we decide what Chef JP dinner and or recipe we are going to try tonight. You truly are the most inspirational of chefs ever. Thank you.
That is so sweet! 😍 Love that you have that tradition now and get to both teach/learn and spend quality time together ❤
Ah 😊 Limoncello my 82 year old best friend who recently passed away used to make his own Limoncello, I used to call it Italian Moon Shine 😅
Jack is getting quite good at editing. I'm loving the casual conversation at the end.
Congratulations on another fantastic show Chef Jean Pierre!
We love you being old fashion too chef! *EDIT* Jack totally told on you at the end!
When you zest that orange you look like a violinist lovingly playing his Violin😊
You have that right about overly-sweet. Sometimes I want a bittersweet or dark sweet tasting dessert.
Yes yes I am back. Hello J.P. Good to see you again. I didn’t watch your videos but did liked them anyway because I know they are good no matter what. Thanks for this delicious recipe. ❤️
…it’s like a violin 🔥😍 zest yes please
Hey chef, do you know the difference between a violin and a fiddle? …a violin has strings… and a fiddle has “strangs” ✌️🔥🤣😂 seriously, they are both the same instrument. The real difference is the technique when playing. For a violin, the bow is drawn across the strings with a long smooth motion, and the fiddle is more a sawing motion on two strings at once. So I actually think it would be more accurate to say you play the fiddle when you zest ❤️ love u my friend
And I happen to have home grown strawberries from my patch. ❤
My wife and I absolutely love Chef Jean-Pierre!
Chef my mouth was watering from the time you put the strawberries in the food processor.
MmmM! Looks delicious! I bought 8 pears on sale yesterday. I made Pear belle Helene. Vanilla ice with a pinch of salt and chocolate garnache home made. Pear belle Helene for 8 days. I will make Strawberry Mousse.
Man my kids love this!!! My son always: blup blup!!! Now my daughter is starting too…I love the way this channel is developing and the humor and chemistry chef and Jack have…Again greetings and all the best from the Netherlands 🇳🇱
Always measure carefully..... blup blup blup :D
Your kids will remember Chef JP forever. And btw, if I see grocery items from the Netherlands, I feel like they are worth buying (cheese and whatnot). Good farming out there, right?
@@richardcorsillo9819 Dutch farmers are some of the best in the world they say...But i am afraid that everywhere with industrial farming too much pesticides are used..A apple before it lands in the store has been sprayed at least 24 times...No matter what people say that is not healthy, so whenever you can buy organic.. But yes Dutch cheeses they can be worthwhile..
@@_Bosley My son a few years back always wanted me to put on the video from making stock i know that video by heart: " we bring it to boil..very very slowly" And the name blup blup has stuck...Our son will be 4 September this year...Btw the video is: essential beef stock from 2 years ago...
@@justkiddin1980 Yeah, couldnt agree more. Definately worth the extra buck to buy the good stuff.
24 hours!? No way that lasts 24hrs here. The mice fingers will get it.
Thanks Chef.
PS. Even at 7 A.M. it looks so good.
I made the Strawberry Mousse for company and every single person asked for the recipe. I showed them Chef JP’s RUclips page and they are hooked. Thank you Chef!
you’re killing me.. have to make this for the weekend.. 🍓🍓.. thank you 😘
I don't know anyone that dislikes good strawberries. And what a recipe! Every ingedient is fun.
The only people I know who don't like strawberries are the ones who are allergic to them. Which is a shame because they are good, especially during the summer months.
I just want to drink with Chef Jean-Pierre and hear stories for an afternoon. He's like the uncle I never had. Thank you for this recipe, my Mom and I love making them together and, I really look forward to trying this one too.
Poor Jack had to wait till the next day to eat this lusciousness. Lesson number one for me: Patience is a virtue.😌 Beautiful job Chef! 👏🏻👏🏻👏🏻
Another word for old-fashioned: CLASSIC! 💕
Exactly ❤
Was I the only one who was really happy to see that in the end he ate it all? Again, thanks for the great recipe!
Your videos cure my depression when I can’t watch or do anything else. Thank you. You’re amazing
You're so kind! 🙏❤️
This is a dish I would expect to see served in heaven! Divine!
It always makes my day when a new Chef JP video comes out.
Whenever someone says "old fashioned," three words come to my mind, durable, reliable, and classic.
Durable = Made to last.
Reliable = You can count on it every time.
Classic = Made in times gone by, but still relevant and useful today.
Chef Jean-Pierre is my favorite "Old Fashioned" teacher and friend.
❤🎉Happy Holidays🎉❤
🙏🙏🙏❤️
Can't wait to make this. Love strawberries... Born in Plant City crawling in strawberries fields as a toddler and ran for strawberry queen in high school. Made your stuffed bell peppers for dinner last night. Loved them and love you!
Strawberry queen? Is that like a local beauty pageant thing?
Strawberry Queen!? What does that entail?
@@richardcorsillo9819 small town, riding in parade mostly. all the high school girls did it. lol. of course 50 yrs ago for me.
@@canaisyoung3601 yes. no big deal. something for hi school girls to do... at least was 50 yrs ago.
@@lindawhite843 I love that. Traditions are the best and the more of 'em we can hold on to, the better. Blessings, Linda!
This one made me drool before even watching it. Bravo Chef!
this man doesn't only teach well how to cook , he also brighten ur day, bcoz he allways make me laugh to on a cloudy day.. such fun to watch and have a laugh with it..
I can't believe he ate the WHOLE thing..........YES I can! I certainly would, it looks SOOOOOOO good
Chef Jean-Pierre is just so WONDERFUL...!!!!! I learn Sooo much from each & every episode...
I LOVE his use of butter (is it usually UNSALTED ??)
The tragedy of his early demise from ALS is tragic -- truly TRAGIC... He has taught us all so very much. I love how HUMAN and HUMBLE he is... What a good-natured fellow he is...
ALS what are talking about bro? Are we just straight lying now
Hello jean , my name is joesph , i new follower few months almost year i wanted to say i love all dishes you make i made many im not a novice cook im good cook cook smart cook , my favorite dish everyone asks me for is coconut shrimp with zesty orange marmalade sauce , steamed veggies , and rice , i love to see your version of coconut shrimp ❤
Chef is a Shrimp Master. His cookbooks have more shrimp in them than most cookbooks. I bet he will make some more
Goota love chef JP! And he has the quietest food processor on the entire interwebs.
Chef Jean Pierre you are absolutely adorable 🥰❤️
🙏🙏🙏
My grandmother would be proud of this
Gotta love the ''measure carefully'' proceeds to pour freely in the bowl! Vous êtes adorable Chef Jean-Pierre :)
😂
Also my favorite, chef
I started drooling as soon as I saw the picture !
From all Chefs, I like Chef Jean-Pierre the most
🧡🧡🧡
🙏🙏🙏❤️
Oh Ho Lee Kau! This is speaking to me!! Limoncello strawberry sauce for me! I happen to have some hanging out in a freezer… 😊
Oh baby I could taste the refreshing yet creamy deliciousness you made here and yes, that curd is very helpful here!
I adore you. My husband adores you. Your WEALTH of knowledge is dealt so breezily, so generously, so encouragingly - but I know how a lifetime’s work went into it all. ❤️Beautiful Chef Jean-Pierre, thank you! For brightening my days, and my palate!
Thank you 🙏 ❤️
I love how frantic he is when it’s time to take a bite and the excitement explodes out of his arms and fingers. And you know what? I’m also old fashioned!
Now THIS is a recipe that speaks to me 🤩🍓
I will definitely have to make this!
Have a ripper mate!
Are you fighting off a head cold, Chef? Please get well soon, we need you to keep making this delicious content!
Oooo,never made that before. Cool,I will enjoy it.
Love this guy! He's like Chef Gusteau incarnate. :)
Quality YT content right here.
For tomorrow morning, so I can eat it as dessert for breakfast, lunch and dinner.
Great recipe Chef! My brother's birthday is on Monday I'm going to surprise him with this recipe!!!!
He'll be blown away
I'm glad you made an alternative to the alcohol. My grandmother loves when we cook dinner together but she's deathly allergic to alcohol. Sensitive to the point we don't even cook with wine because the hint of the flavor will make her feel like she can't breathe. Will be doing this recipe next weekend with her.
You truly are an amazing Chef ❤️
I love to teach people how to cook and create dishes and you my friend are one of the reasons why I got into this trade!
The love, passion, soul and just simply enjoyment of seeing another person smile with a simple bite❤️
Thank you for all of what you do!
Cook well and stay humble ☺️
Goodnight, Johnboy... Had to say it!!! Happy cooking!
@@richardcorsillo9819 so you know my nickname 🤣🤣🤣🤣🤣🤣 I Will say before I worked at a sports bar and I couldn't get away from that! I would reply " I'll show you goodnight Maryanne".
No worries and thank you sir!
I spent time at least Le Cordon Bleu until they got bought out. I also was taught by a pit master afterwards ( he doesn't want his name out) but he is award winning and was an excellent mentor for my rustic fire pit style of cooking ☺️✌️
Cook well and stay humble
Love is food and food is love!
👍👍👍😊
@@johnwaltoniii6856 man does not live by bread alone - Jesus
Very well said Right on the money 😊
I love his expressions - especially when he talks about Gran Marnier or Kahlua or some other nice drink.
I hope Jack gets the second dessert made - it must be torture watching chef eat while you salivate! Excellent dessert. God Bless all!
Thank you for all you do Chef. I am a Cajun born and raised and have eatin good food all of my life. With that said, your skills and your accent have my complete respect. My wife is a freak for strawberry daiquiris. She ought to love this dessert and consequently, I should reap the benefits thereafter. Lol
You mean you were born in Louisiana lol.
@@nancywalker1325 Mah yeah Nansay! I was born in Louisiana. At Da Bottom of Da Boot. ruclips.net/video/W2c8GhiD7m0/видео.html
I bet Jean-Pierre makes some secret frozen alcholic beverages
@@nancywalker1325 not always, maybe they moved after Katrina or any other damn storm that has hit Louisiana.
@@lisabishop6266 You believe him to be a teenager?
Seventy, eighties strawberries, love it. Love your classic approach to cooking . Better than good, put that on embroidered pillow!
I never (or rarely) do desserts but I should now in my late 50’s learn to relax and enjoy
How can you do a nice dinner without dessert? To me a well-made dessert is the perfect ending to a beautiful meal and no matter how small it is. I think it’s super super important! Most people have a sweet tooth. 😊 Try a crème caramel use the recipe I published about a month ago if you follow the recipe exactly as I did on the video you can’t go wrong and let us know how you did. Good luck and Bon appétit! 😋
@@ChefJeanPierre creme brûlée is my favorite and a panacotta (or creme caramel) as you made or a simple toffee pudding, but I only have those when I dine out, I do make creme brûlée at home but for the holidays with fruit, wine and coffee... I’ll change my ways :)
Adorable 💯🍓 Yes, the 24 hours version looks amazing, lol, Jack is like, I don't doubt it, I love this video. Thank you both and I hope you have a great weekend!
Thank you, Chef Jean-Pierre!!
You are an amazing cooking instructor and illustrator, sir!
Gonna make this for Mother's Day. Thanks Chef!
Thanks for reminding me! :)
Nice!! At least you're not burning your mouth with this decadent dessert. Strawberry season is right around the corner, so obviously, I'm going to have to try this. Love your enthusiasm. Keep up the wonderful videos.
In 9 hours, 21K people bought a bottle of Grand Marnier. Can't wait to try it. Thanks Chef
Your enjoyment cracks me up! I love your channel for the food and for your good nature! This looks like an incredible dessert, and strawberry season is just around the corner for me where I live.
Lemon curd is definitely worth making. It's really easy and delicious on toast, on crumpets and a host of other uses. I always make my own, never buy it. Keeps well in the fridge. There's the danger it can split, but with a practice, you'll be fine. Many variations using other fruits as well.
I just bought a jar at the grocery store so I can make this recipe. After looking at the label, the very first ingredient is sugar.
OMG! That would be my dinner, at least 4 or 5 of those little glasses!
Another great video, I only ever cook your food these days, so everything homemade, better than takeaways haha, saving myself a lot of money and eating like a King. Thanks for sharing. Gary UK
I just got a food processor yesterday, so this is perfect timing, maestro!!! Looks amazing!!!
Btw, the post credit scenes are great!
OMG; I will never get tired of looking at you, every time I watch a video of you I learn something new, you are THE BEST CHEF... thank you. For sharing your recipes muah❤
Looks delicious.
Just remember friends, that left over strawberry sauce can be used in a Daiquiri.
Been cooking 35 years and after watching this lovable genius, I feel I know nothing¡😅 Many, many thanks from 🏴
Oh wow... ❤❤❤❤
Thanks chef
Fabulous!
yummies. I'm gonna try it with peaches too. Could probably use all kinds of fruits, blackberries, raspberries, bananas.
The last part... after 24hrs... yum!😋
I love strawberries ❤🍓
Just by watching you prepare it I can already imagine the flavors in the mousse blending together to become something even tastier than the sum of its parts.
I'm not much of an elaborate dessert maker, but your clear instructions and ever infectious enthusiasm sure make me want to give this a try!
What a refreshing Mousse to serve this time of year. Washington State strawberries should be ready in 4 weeks.
I love youtube. Im supposed to go to sleep but instead im binge watching my new favorite cooking show i just found.
👍👍👍❤️
I’m Old fashioned too!
Retro rocks!!
Another extraordinary recipe!!! Can’t wait to try it!!
Yes I love strawberries
Jean Pierre is truly a master at his craft. He effortlessly explains and demonstrates techniques that elevates his viewership's understanding. On top of it all, his personality is infectious and he's not pushing merch all the time.
We love you Jean, and we watch your videos every night they come out.
Thank you Chef, when I come back from vacation I’m gonna cook it for my wife!
Strawberries, whipped cream and Grand marnier.....you cannot go wrong! ....set, or not quite set.... Thank you for sharing and, now the best part: it's strawberry season just around the corner! I'm waiting for the farmer down the street to put the sign up "come and pick your own".
Chef, you make smile through every video. Your joie de vivre is infectious. Thank you!
🙏🙏🙏👍😊
🤗👍🍒🍨I made this one...Wonderful. Thank you for thinking of us.
Another triumph, and I love seeing how much you enjoy the food you make. Magnifique 😋
I found fresh strawberries at the market today!! I'm glad I bought them!! Now I will make this delicious recipe of yours!! 😊 Thank you!!!
I was excited, but at the mention of Grand Marnier, my mouth started watering... 🤤
Hi chef J P, amazing love this , going to try this 😋😋😋 thanks once again from n.irel
That looks incredible! I can't wait to make this! Thank you Chef!
I am making this! If you watch this chef's videos, you can recreate any of his dishes. He is a fantastic teacher.
Thank you 🙏
I grew up with a dessert of strawberries that have been sliced and sugar sprinkled over them…sit overnight in the fridge and the next day this thick syrup appeared. These strawberries are served in a bowl and creme fraiche is topped. We used to find the creme until maybe 2019 (nothing to do with the Covid mess). I can’t wait to make this.
I love you Chef. You bring us greatest recipes for us to enjoy!!
Oh i love all you do very good sir
I'm making this in bulk for a groom's dinner. It won't look fancy, but there will be a lot. Thanks again Chef!
Yummy! OMG! This entire recipe was so yummy to watch! You out did yourself! You made everything soooo Yunmy from the strawberries to the Grand Marnier to the sauce to the whip cream. I want Strawberry Mouse soooo bad! You are an inspiring teacher!
Happy Strawberry Moon tonight!
I made this recipe about two weeks ago with frozen and fresh store-bought berries. It was amazing! Today I picked 8 pounds of strawberries at a local Tennessee farm. Can't wait to repeat this recipe. Gonna double the sauce recipe for the freezer. Thanks, Chef. You rock!
👍👍👍😊
Mama mia. Che bello !
Che puo portare one of those
Chef, your old fashioned ways are absolutely beautiful. Don't change. Stay just the way you are, an excellent chef! : )