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.
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 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!
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
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...
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.
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. ❤️
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.
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!
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🎉❤
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!
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 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...
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
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.
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 ❤
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.
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!
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!
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.
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.
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.
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❤
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 :)
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 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!
You are such a joy, Chef Jean Pierre - I am learning so much from your videos, but best of all, you are a pure joy to watch and listen to. Thank you for being. 🙏
Wow! I love Strawberry Mousse! You are such an amazing teacher! Love your awesome recipes that allow us to make the delicious dishes we thought were too complicated for ‘amaatuers.’ It’s strawberry season here in NC and I can’t wait to pick fresh berries and make this mousse. [And continue to make it all year with the berries I freeze!]. Yum!!!
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
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!
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!
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!
Coconut Water is a great way to add Liquids to Fruits, for those that don't use Alcohol. Personally, I use Coconut water to thin out the fresh or frozen fruit in the Blender, then I add the Alcohol to the Smoothie 😁
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 ❤️ 😊
🙏🙏🙏👍❤️
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?
😂😂😂😂😂😂😂
Jack is getting quite good at editing. I'm loving the casual conversation at the end.
Congratulations on another fantastic show Chef Jean Pierre!
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 ❤
I’ve learned more about cooking, here, than anywhere else. Jean-Pierre is a wonderful teacher and I can tell how much he loves cooking.
My wife and I absolutely love Chef Jean-Pierre!
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.
You have that right about overly-sweet. Sometimes I want a bittersweet or dark sweet tasting dessert.
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 😅
When you zest that orange you look like a violinist lovingly playing his Violin😊
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!
…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
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.
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.
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. ❤️
Chef my mouth was watering from the time you put the strawberries in the food processor.
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.
And I happen to have home grown strawberries from my patch. ❤
Gotta love the ''measure carefully'' proceeds to pour freely in the bowl! Vous êtes adorable Chef Jean-Pierre :)
😂
you’re killing me.. have to make this for the weekend.. 🍓🍓.. thank you 😘
It always makes my day when a new Chef JP video comes out.
This is a dish I would expect to see served in heaven! Divine!
Another word for old-fashioned: CLASSIC! 💕
Exactly ❤
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.
We love you being old fashion too chef! *EDIT* Jack totally told on you at the end!
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!
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🎉❤
🙏🙏🙏❤️
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 😊
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 Jean Pierre you are absolutely adorable 🥰❤️
🙏🙏🙏
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
This one made me drool before even watching it. Bravo Chef!
Thank you, Chef Jean-Pierre!!
You are an amazing cooking instructor and illustrator, sir!
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?
Gonna make this for Mother's Day. Thanks Chef!
Thanks for reminding me! :)
Great recipe Chef! My brother's birthday is on Monday I'm going to surprise him with this recipe!!!!
He'll be blown away
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.
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! 👏🏻👏🏻👏🏻
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
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.
From all Chefs, I like Chef Jean-Pierre the most
🧡🧡🧡
🙏🙏🙏❤️
Also my favorite, chef
Goota love chef JP! And he has the quietest food processor on the entire interwebs.
Your videos cure my depression when I can’t watch or do anything else. Thank you. You’re amazing
You're so kind! 🙏❤️
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!
Chef, you make smile through every video. Your joie de vivre is infectious. Thank you!
🙏🙏🙏👍😊
Oh wow... ❤❤❤❤
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!
Hello there friends!
This is exactly what I said as I clicked the video and your comment was the first one I seen hahaha
Hi friend!
Helllerrrr from FL 🌴😊
“Fwends”
Hello from FL
Now THIS is a recipe that speaks to me 🤩🍓
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.
I just got a food processor yesterday, so this is perfect timing, maestro!!! Looks amazing!!!
Btw, the post credit scenes are great!
Love this guy! He's like Chef Gusteau incarnate. :)
Quality YT content right here.
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.
That looks incredible! I can't wait to make this! Thank you Chef!
Oooo,never made that before. Cool,I will enjoy it.
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.
Another triumph, and I love seeing how much you enjoy the food you make. Magnifique 😋
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❤
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!
I love you Chef. You bring us greatest recipes for us to enjoy!!
Love the ending, love desserts! Everything about this video is great!
I will definitely have to make this!
Have a ripper mate!
Mama mia. Che bello !
Che puo portare one of those
You've very quickly become my favourite chef, and I love your energy and humour.
Thank you 🙏
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 :)
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 started drooling as soon as I saw the picture !
Yes I love strawberries
You, Chef Pierre, are MY favorite dessert.
🙏🙏🙏
My grandmother would be proud of this
I made this for my husband and I and it was a total success!!!!! Thank you Chef, you are such an inspiration!!!
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!
Seventy, eighties strawberries, love it. Love your classic approach to cooking . Better than good, put that on embroidered pillow!
Are you fighting off a head cold, Chef? Please get well soon, we need you to keep making this delicious content!
I’m Old fashioned too!
Retro rocks!!
Another extraordinary recipe!!! Can’t wait to try it!!
I hope Jack gets the second dessert made - it must be torture watching chef eat while you salivate! Excellent dessert. God Bless all!
You are such a joy, Chef Jean Pierre - I am learning so much from your videos, but best of all, you are a pure joy to watch and listen to. Thank you for being. 🙏
I can't believe he ate the WHOLE thing..........YES I can! I certainly would, it looks SOOOOOOO good
Chef, your old fashioned ways are absolutely beautiful. Don't change. Stay just the way you are, an excellent chef! : )
Wow! I love Strawberry Mousse! You are such an amazing teacher! Love your awesome recipes that allow us to make the delicious dishes we thought were too complicated for ‘amaatuers.’ It’s strawberry season here in NC and I can’t wait to pick fresh berries and make this mousse. [And continue to make it all year with the berries I freeze!]. Yum!!!
Great time of year in NC, for sure.
Too complicated for amateurs? No way, chef says a child could do this!
OMG, here in central NY, the leaves on trees are still buds trying to open 😂😂😂😂
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 love his expressions - especially when he talks about Gran Marnier or Kahlua or some other nice drink.
Thank you so much for the wonderful video of strawberry mousse! As always, you are the best, Chef. 🌺😚🌺
For tomorrow morning, so I can eat it as dessert for breakfast, lunch and dinner.
These are absolutely beautiful! 🥰
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!
👍👍👍😊
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!
I'm loving the endings! Great job Chef and Jack!!
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 am making this! If you watch this chef's videos, you can recreate any of his dishes. He is a fantastic teacher.
Thank you 🙏
What a refreshing Mousse to serve this time of year. Washington State strawberries should be ready in 4 weeks.
Looks delicious.
Just remember friends, that left over strawberry sauce can be used in a Daiquiri.
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!!!
Chef, you make me smile! My favorite days of the week are when your new video come out!
Coconut Water is a great way to add Liquids to Fruits, for those that don't use Alcohol. Personally, I use Coconut water to thin out the fresh or frozen fruit in the Blender, then I add the Alcohol to the Smoothie 😁
mmmmmm fresh strawberry season is coming soon to my area! Thank you Chef!
Chef good morning and the strawberry desert looks good as always. Love to watch your videos.
Perfect for a Spring May day delight.🍓🍓🍓🍓🍓