The Perfect Magnolia & Rhubarb Dessert! Great Recipes & Fine Dining Techniques!

Hey guys! Today we’re going to make a delicious magnolia & rhubarb dessert! It’s a muscovado sugar flan with a rhubarb compote, a salted caramel, a magnolia ice cream, a macadamia nut crumble and a beautiful magnolia & lemon crisp. All great recipes, so enjoy guys!

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[valdier]

Dude, there are so many food channels yet so few with this level of quality. Really happy you´re getting a new studio!

[FahkinMohron]

This is insane. I'd love a video in which you go through your process on coming up with a dish. How does it work? How do you come up with the components, and the plating? It's pure art.

[leeedwards]

Looks delicious. Congratulations on your new addition to your family!

[kennethmacleod]

Congratulations on the birth of your son, and new studio. As always thank for sharing your amazing recipes.

[ronbar]

Pure art and science combined into a work of excellence ❤

[YiKuo-fm]

love this channel so much high quality as hell and I'm glad you don't edit in some nonsense background music

[crystalprosser]

Definitely would say quenelle!!! BTW I can't get enough of your creations I have never seen someone so unique! Brovo to you 👏💛

[christenzis]

Since Easter is next Sunday, I'd LOVE to see you do a lamb recipe. Maybe something with the saddle?

[lars_vfx]

Finaly, its been so long. Thanks for the vid <3

[brentonforsyth]

I dont think it matters what you call it, as long as it tastes awesome 👌👌

[chefmichaelbarazi]

hello chef amazing cooking very inspiring ! can you make some arabic or middle eastern flavors twist fine dining ? thank you chef

[brycewarner]

Behind the scenes content would be awesome wanna hear about your career and experiences in the industry, great content very inspiring

[hoffchef]

Realy nice Desserts 🙏🏻 1 Question how long can I keep the Magnoliasirup?

[Mr.drone_clicker]

Hai is there any alternative for eggs please

[chukwudiemmanuelanajemba]

Excuse me chef, for the tuilli 150 degrees for 20mins is it gonna burn or maybe it’s just for home ovens not industrial ovens?

[MrPolford]

I’ve always called them (and seen in recipes) quenelles. Lately though, rocher has become more common with ice cream, with the person scraping a spoon across the top. Like you said, quenelle is two spoons, rocher one to be hyper precise.

[leeedwards]

What kind of ice cream machine do you have? I have the Ninja Cremini, which really only works with Pacojet recipes. I need to get a vacuum chamber, though. So much you can do with them. I love the channel and your creations. I will definitely attempt some elements of this dish, as there is a lot to it. Mainly the rhubarb gel, crumble, and ice cream, as rhubarb is my favorite dessert, and I have a magnolia tree that annoys me because it drops all of its leaves on my lawn!

[ruckus]

Have yet to meet a single cook that calls it a rocher, although that would be the correct term. A quenelle is the three-sided shape that you indeed make using two spoons.

[christenzis]

oh also, there's some audio glitching around 10:30

[hablin]

I would say quenelle here in Germany I’ve never heard the term Roger 🤷‍♀️