0:00:02 > 0:00:05For the last 35 years, renowned chef Raymond Blanc has inspired the world with his cooking.
0:00:05 > 0:00:09It's about celebrating that gorgeous, glorious food and sharing
0:00:09 > 0:00:12a special moment with your loved one.
0:00:12 > 0:00:16Now, he's opening his kitchen and sharing his secrets.
0:00:16 > 0:00:21I've made all the mistakes which could be made so you don't have to make them yourself.
0:00:21 > 0:00:23Showing, with a little effort...
0:00:23 > 0:00:24Food is so, so beautiful.
0:00:24 > 0:00:27..anyone can bring some joy to the dinner table.
0:00:27 > 0:00:32Even the most complicated dish is not impossible to make.
0:00:35 > 0:00:41On Kitchen Secrets, Raymond shares his favourite recipes using eggs and cheese.
0:00:41 > 0:00:44They do some miraculous things.
0:00:44 > 0:00:48From the humble omelette to the perfect cheese souffle...
0:00:48 > 0:00:52- Simple.- Two show-stopping dinner party desserts...- That is OK?
0:00:52 > 0:00:57- Floating islands and an iced coffee parfait.- Great dessert.
0:00:57 > 0:01:02To finish, a delicate greengage and meringue filled edible nougatine bowl.
0:01:02 > 0:01:04I find eggs completely fascinating.
0:01:04 > 0:01:08They create little miracles when they cook and I would like
0:01:08 > 0:01:11to show you a few of those miracles.
0:01:11 > 0:01:13Bon appetit.
0:01:18 > 0:01:24In Raymond's Oxfordshire kitchen, three apprentices wait to be shown a simple egg dish.
0:01:24 > 0:01:29Years ago, Monsieur Point, who was a very renowned French chef,
0:01:29 > 0:01:32before choosing any of his staff, whether it is a chef
0:01:32 > 0:01:35or a commis chef, he would make them do an omelette.
0:01:35 > 0:01:37So let's see if I pass the test.
0:01:37 > 0:01:40The first recipe, a smoked salmon omelette,
0:01:40 > 0:01:44which any cook can whip up in just three minutes.
0:01:48 > 0:01:51For Raymond, the key to a good omelette is the texture.
0:01:51 > 0:01:54After seasoning your eggs, mix with a fork, not a whisk.
0:01:54 > 0:01:59The whisk tends to mix it too much. I don't want to over-mix it.
0:01:59 > 0:02:05It's about texture, but of course a bit more hard work.
0:02:07 > 0:02:11And voila, tres bien. And let's start.
0:02:11 > 0:02:14I've got eggs here, tres bien, so pour it in.
0:02:17 > 0:02:18So don't try to jump on it and stir it.
0:02:18 > 0:02:23To give texture to an omelette, you mustn't turn it too much.
0:02:23 > 0:02:27I like my omelette quite rare, medium rare, OK?
0:02:27 > 0:02:30Barely cooked, so I've got this here,
0:02:30 > 0:02:32so now I'm adding my salmon.
0:02:32 > 0:02:34Voila.
0:02:34 > 0:02:36To make the perfect shape, a trick.
0:02:36 > 0:02:40For you, I would like to show you a little technique.
0:02:44 > 0:02:47And then you fold it up nicely here.
0:02:47 > 0:02:49Voila.
0:02:49 > 0:02:51And then you...
0:02:55 > 0:02:57Tres bien. A bit of olive oil or butter.
0:03:01 > 0:03:06Voila. That hardly takes an effort, it takes three minutes.
0:03:06 > 0:03:10Three minutes of your life and if anyone doesn't have three minutes,
0:03:10 > 0:03:13three little minutes in his life
0:03:13 > 0:03:17to make an omelette, life is not worth living in my book.
0:03:23 > 0:03:25Adam, can we have somebody always here, please?
0:03:25 > 0:03:31Get me the walnuts, caramelised, OK, and the essence of coffee, the treacle and vanilla.
0:03:31 > 0:03:35With the garnish on the plate. Voila.
0:03:36 > 0:03:41Next, an iced coffee parfait made with a sabayon, something
0:03:41 > 0:03:43Raymond believes should be in the repertoire of any aspiring cook.
0:03:47 > 0:03:51I am going to enter the exciting world of sabayon, and simple as well,
0:03:51 > 0:03:54you can do it so easily in your home.
0:03:54 > 0:04:00Begin by adding sugar and sweet white wine to the magic ingredient in this recipe...
0:04:00 > 0:04:03eight egg yolks.
0:04:03 > 0:04:04The egg yolk is amazing.
0:04:04 > 0:04:10As we whisk it, we create an emulsion but it will collapse in no time and
0:04:10 > 0:04:11we'll see if you don't cook it.
0:04:11 > 0:04:15Heat the mixture in a bain-marie.
0:04:15 > 0:04:21The heat breaks down the egg yolk proteins, creating bubbles that make the mixture expand.
0:04:21 > 0:04:27Now it truly starts to be very exciting here and already it's about a quarter of its volume up.
0:04:27 > 0:04:31That's the miracle of egg yolk, it's quite amazing what they do for you, you know?
0:04:31 > 0:04:35So, of course you could do that with a proper electric whisk, OK?
0:04:35 > 0:04:40Adam, you sure that you've given me the best whisk, the biggest whisk?
0:04:43 > 0:04:46Voila. You don't like me, do you?
0:04:46 > 0:04:49And never stop, like I've just done here.
0:04:49 > 0:04:54You are in great danger of scrambled eggs at the bottom, OK?
0:04:54 > 0:04:56You know?
0:04:58 > 0:05:01While whisking, bring the mixture to 80C.
0:05:01 > 0:05:03For this, you'll need a thermometer.
0:05:03 > 0:05:06Oh, my God, what's wrong with it?
0:05:06 > 0:05:11Adam, this... Can you just... I'm not, I'm not a good technician, OK?
0:05:11 > 0:05:14Can you...? Thank you.
0:05:17 > 0:05:21And now we are at exactly 80C.
0:05:22 > 0:05:25Voila.
0:05:25 > 0:05:29So you've got that wonderful fluffy mousse here, look at that.
0:05:29 > 0:05:32It just melts, completely melts. Ice.
0:05:32 > 0:05:37I want to cool it down before I add the whipped cream, then I'm going to add whipped cream into it.
0:05:37 > 0:05:40Of course, if you put your whipped cream into your hot sabayon,
0:05:40 > 0:05:44you're in trouble and the whole thing would collapse, it would melt down.
0:05:44 > 0:05:49- When cool, add a squeeze of lemon juice and a pinch of cayenne pepper. - Voila, and very little.
0:05:49 > 0:05:53Although the sabayon is sweet, the pepper will provide a gentle kick.
0:05:53 > 0:05:55Vive la difference.
0:05:55 > 0:05:58Now whip some cream into soft peaks.
0:05:58 > 0:06:01So there's 200g of cream here.
0:06:03 > 0:06:06It's quite loose, it will go off the whisk, you know?
0:06:06 > 0:06:09Plop. Tres bien.
0:06:09 > 0:06:11Then add it to the base.
0:06:14 > 0:06:18- The sabayon is now ready.- That sabayon, I could use it in hundreds
0:06:18 > 0:06:22of different desserts, but this time I'm doing iced coffee parfait.
0:06:24 > 0:06:28Add a small cup of strong coffee and fold into the mixture.
0:06:33 > 0:06:37Oh, lovely. And there's only 200g of cream in here.
0:06:37 > 0:06:42Hardly a sin, is it? And even if it was, who cares?
0:06:42 > 0:06:48- Then pour it into a mould and put it in the freezer for 12 hours.- Voila.
0:06:53 > 0:06:56Adam, thank you.
0:06:58 > 0:06:59Now, decorate the dish.
0:06:59 > 0:07:03Anything you have, just a bit of texture, some nougatine, you can buy
0:07:03 > 0:07:05a biscuit, you can crumble, simple things.
0:07:07 > 0:07:12Raymond's using caramelised walnuts, a drizzle of caramel and vanilla cream.
0:07:15 > 0:07:17And so your parfait is ready.
0:07:17 > 0:07:19A quick dip...
0:07:19 > 0:07:25one, two, three, so warm up your blade.
0:07:32 > 0:07:33Voila.
0:07:36 > 0:07:38Voila.
0:07:42 > 0:07:44Voila.
0:07:44 > 0:07:47Just a few textures around, whatever textures you have, very simple.
0:07:47 > 0:07:49Voila, c'est parfait.
0:07:49 > 0:07:51No more, no less.
0:08:04 > 0:08:06I find eggs fascinating.
0:08:06 > 0:08:11They give colour, they give flavour, they lift, they coagulate,
0:08:11 > 0:08:14they emulsify, they whip, they are cold,
0:08:14 > 0:08:17they crisp, they give a lovely crisp.
0:08:17 > 0:08:21They do some miraculous things.
0:08:21 > 0:08:25For the next recipe, the miracle of egg whites.
0:08:25 > 0:08:28Floating islands - a classic French dessert.
0:08:28 > 0:08:32Poached meringues on vanilla cream, drizzled with caramel.
0:08:34 > 0:08:39And I'm very well practised in that dish because I used to help my mum at home. In the small restaurant,
0:08:39 > 0:08:45the bistros and even the three-star Michelin restaurant, the floating island is loved by everyone.
0:08:45 > 0:08:50- Begin with the egg whites for your meringues.- Six egg white is enough. Ok, there we are, fine.
0:08:50 > 0:08:53Six egg whites, tres bien.
0:08:54 > 0:08:57Nearly missed it.
0:08:57 > 0:09:02In egg yolk, there's a lot of fat, so any bit of egg yolk in here will
0:09:02 > 0:09:05prevent the rising of the egg white by a quarter or a fifth.
0:09:05 > 0:09:09Come on, petit, voila.
0:09:09 > 0:09:12A little bit of lemon juice. It heighten the flavour, OK?
0:09:12 > 0:09:16It also prevents the graining of the egg white,
0:09:16 > 0:09:19the separation of the protein of egg white with water.
0:09:19 > 0:09:21You can see what's happening here.
0:09:21 > 0:09:25That's a miracle of these amazing,
0:09:25 > 0:09:27inexpensive eggs
0:09:29 > 0:09:33and I'm trapping billions of bubbles of air, which I'm whipping at the moment.
0:09:33 > 0:09:36Want to add a bit of sugar.
0:09:36 > 0:09:39Yes.
0:09:39 > 0:09:45What the sugar does, it helps to stabilise the meringue, and keep that lovely texture.
0:09:58 > 0:10:00There, I've got it, nice peak.
0:10:00 > 0:10:02That's as far as it can go.
0:10:02 > 0:10:05Then, make the vanilla cream.
0:10:05 > 0:10:09The vanilla cream, I could eat bowls of it, and I do.
0:10:09 > 0:10:11It shows, look.
0:10:11 > 0:10:17Add a litre of full fat milk to a saucepan with a teaspoon of good quality vanilla essence.
0:10:17 > 0:10:22I'm going to simmer it, so to infuse the flavours. Tres bien.
0:10:22 > 0:10:23So voila.
0:10:23 > 0:10:26Using a spoon dipped in hot water,
0:10:26 > 0:10:30scoop out the meringues and poach on the vanilla-flavoured milk.
0:10:30 > 0:10:35I'm going to keep those meringues, poaching them very, very slowly,
0:10:35 > 0:10:39just on the simmering point so the steam goes through them
0:10:39 > 0:10:42and cooks them perfectly.
0:10:42 > 0:10:45This will give them a soft and slightly chewy texture.
0:10:45 > 0:10:49So that will take approximately seven to 10 minutes.
0:10:58 > 0:11:01Ah, you know it's ready because when you touch it,
0:11:01 > 0:11:05it'll be very firm. Have you got my scoop?
0:11:05 > 0:11:07- The pooper scooper, where is it? - Pooper scooper?
0:11:07 > 0:11:09- Yes.- It's there in the pot, chef.
0:11:09 > 0:11:14- There.- Having found a scooper, set the meringues aside to cool.
0:11:17 > 0:11:19Then, finish your vanilla cream.
0:11:19 > 0:11:22Combine ten egg yolks with 80g of sugar.
0:11:22 > 0:11:23And I just mix them up.
0:11:23 > 0:11:25That's it.
0:11:25 > 0:11:27That's enough, nothing more.
0:11:27 > 0:11:31Gradually, add the hot vanilla milk used to poach the meringues.
0:11:31 > 0:11:35If you did add the egg yolk into the milk, you would have scrambled eggs.
0:11:35 > 0:11:40- Voila.- Put it back on the heat until it starts to thicken.
0:11:40 > 0:11:43So I'm distributing the heat, on a medium heat.
0:11:43 > 0:11:45I'm not trying to go too fast.
0:11:45 > 0:11:48It's ready when it coats the back of the spoon.
0:11:48 > 0:11:50Yes, now that's ready. That is ready, you can see it.
0:11:50 > 0:11:52You can see it.
0:11:52 > 0:11:56Place it over a bowl of ice to cool quickly.
0:11:58 > 0:12:00Placing it into my serving bowl here.
0:12:04 > 0:12:06Voila.
0:12:09 > 0:12:14Put the meringues and vanilla cream into the fridge until ready to serve.
0:12:14 > 0:12:16The cream, you want to eat really cold.
0:12:19 > 0:12:21The final step, a caramel sauce.
0:12:21 > 0:12:24Put some sugar in a saucepan.
0:12:24 > 0:12:25We just put a bit of water.
0:12:28 > 0:12:31Adding water allows you to heat the sugar quickly,
0:12:31 > 0:12:34- reducing the risk of burning. - Voila.
0:12:34 > 0:12:36Takes a bit longer but it works.
0:12:36 > 0:12:39Cook until a dark caramel forms.
0:12:39 > 0:12:44You want to bring it, temperature wise, nearly at boiling point.
0:12:44 > 0:12:48Voila. That's OK now. We have a nice caramel,
0:12:48 > 0:12:51and I pour my caramel here.
0:13:00 > 0:13:02Voila.
0:13:09 > 0:13:14I think Old Maman Blanc does it better than I do, still today, so nothing is perfect.
0:13:28 > 0:13:32For Raymond's next recipe, a special delivery.
0:13:32 > 0:13:36He needs the right cheese to make a souffle.
0:13:36 > 0:13:39- Hello, Patricia.- Patricia Michaelson is a cheese connoisseur
0:13:39 > 0:13:43and owner of two award-winning cheese shops in London.
0:13:43 > 0:13:47- There you go. - She's got three cheeses in mind for Raymond's souffle.
0:13:47 > 0:13:50Serious amount of cheese.
0:13:50 > 0:13:52- That's for you.- Thank you.
0:13:52 > 0:13:55- That's the...?- Emmental. - Emmental.- Emmental Francais, also.
0:13:55 > 0:13:57It's got a big hole, very dramatic.
0:14:00 > 0:14:03Very delicate. In a souffle, that will be not strong enough,
0:14:03 > 0:14:06- so I'll leave that one out.- OK.
0:14:06 > 0:14:07Wine, no? I mean...
0:14:07 > 0:14:10eh, Thomas,
0:14:10 > 0:14:12are you asleep?
0:14:13 > 0:14:15Let's try the Beaufort.
0:14:15 > 0:14:19Oh, it's got such a lovely smell.
0:14:19 > 0:14:22Beautiful cheese. Wonderful.
0:14:22 > 0:14:26Beaufort is also good for souffle because of its floral flavour.
0:14:26 > 0:14:29It's not too heavy. Classic.
0:14:29 > 0:14:31I understand that what you're trying to tell me...
0:14:31 > 0:14:34- Trying to tell you how to cook. - No...
0:14:34 > 0:14:42but I want a strong souffle so therefore I prefer to put it on the side and let's taste the Comte.
0:14:42 > 0:14:44Oh, so perfect.
0:14:47 > 0:14:49I'm lucky, eh?
0:14:50 > 0:14:57- It's lovely, isn't it? - That's lovely.- Voila.- To you, thank you very much for coming.
0:14:57 > 0:15:01- To you, and to you, and to our cheese.- Oh, now the day is perfect.
0:15:03 > 0:15:09Raymond has chosen a Comte from his native eastern France to make his classic cheese souffle.
0:15:13 > 0:15:19The Comte cheese souffle, I really have a huge affection for it because it was given to me quite regularly.
0:15:19 > 0:15:21People tell you, "Oh, souffle, oh, mon Dieu, c'est terrible,
0:15:21 > 0:15:26"open the oven door, it'll collapse, if you breathe, they'll collapse."
0:15:26 > 0:15:31Of course not. They're so simple to make when you know what's happening.
0:15:31 > 0:15:33Start by preparing a dish.
0:15:33 > 0:15:37So just butter your dish and the butter will help it to rise, OK?
0:15:37 > 0:15:40The souffle.
0:15:40 > 0:15:42Breadcrumbs, look how beautifully they're coating.
0:15:42 > 0:15:44They're not too fine.
0:15:44 > 0:15:48I want to have texture, I want to bite into them.
0:15:48 > 0:15:52- Tres bien. - Then begin the souffle base.
0:15:52 > 0:15:55I'm going to simmer my milk here, voila.
0:15:55 > 0:15:58The butter in here, we've got 50g.
0:15:58 > 0:16:02I don't want to colour it, I just want to melt it down and
0:16:02 > 0:16:05of course we have your friend here,
0:16:05 > 0:16:08very close to you, which is just perfect.
0:16:08 > 0:16:09The world is absolutely perfect.
0:16:15 > 0:16:21I don't normally cook like that in my kitchen, you know, so it's a treat for me. It's a big treat.
0:16:23 > 0:16:27When the butter has melted, add flour and whisk until smooth.
0:16:27 > 0:16:32So I want to give it a bit of colour, little bit of nutty flavour to my souffle, OK?
0:16:32 > 0:16:36And the flour will be nicely cooked and this is very digestible.
0:16:41 > 0:16:45Gradually add warm milk, which has been simmering gently.
0:16:50 > 0:16:54Look, that's it. You've got no lump whatsoever.
0:16:54 > 0:16:58Then season with salt, pepper and a tablespoon of Dijon mustard.
0:16:58 > 0:17:00Oh, it works.
0:17:00 > 0:17:04A nice lump of mustard here.
0:17:08 > 0:17:13That's what you are looking for, you know, in terms of thickness, no?
0:17:13 > 0:17:15Next, add three egg yolks.
0:17:15 > 0:17:19That gives a richness to your base.
0:17:19 > 0:17:21And 160g of Comte cheese.
0:17:21 > 0:17:23Voila.
0:17:25 > 0:17:28So let the cheese melt very nicely.
0:17:28 > 0:17:29You can see how shiny it is.
0:17:29 > 0:17:32I love to see that.
0:17:32 > 0:17:36Now, put the lift into your souffle with six egg whites.
0:17:36 > 0:17:40You know what? I feel absolutely exhausted. I cracked so many eggs.
0:17:40 > 0:17:42Bit of lemon juice here.
0:17:42 > 0:17:44Whisk until they form soft peaks.
0:17:44 > 0:17:48I'm going to be muscle man.
0:17:48 > 0:17:52- Again, I'm so fit.- An electric mixer is always an option.
0:17:56 > 0:18:00You can really beat them as long as you want to, so nothing can go wrong.
0:18:00 > 0:18:03Add a third of the egg whites to the warm base mixture.
0:18:03 > 0:18:06Mix very fast to lighten the base.
0:18:06 > 0:18:09The base must be warm, otherwise the mixture will go lumpy.
0:18:09 > 0:18:12Then, fold in the rest of the egg whites.
0:18:12 > 0:18:16Go right from underneath.
0:18:16 > 0:18:20My souffle base is ready.
0:18:23 > 0:18:25Just a bit of Comte on the top.
0:18:25 > 0:18:27Voila.
0:18:27 > 0:18:34So 180C pre-heated oven and you cook your souffle for 20 minutes.
0:18:34 > 0:18:38While the souffle cooks, prepare a sauce.
0:18:38 > 0:18:42- Voila.- Boil double cream...
0:18:42 > 0:18:43Add some Comte...
0:18:43 > 0:18:48So of course the more cheese you put in, the more it thickens, so be careful how much cheese you put in.
0:18:48 > 0:18:53A pinch of cayenne pepper and a splash of kirsch liqueur.
0:18:53 > 0:18:56That is cherry alcohol.
0:18:56 > 0:18:59Interesting, how cherry goes so well with dessert, with cheese.
0:19:01 > 0:19:04So now it is beautifully rich and lovely.
0:19:08 > 0:19:11That's nice.
0:19:11 > 0:19:13Tres bien.
0:19:17 > 0:19:21Patricia! Whoa! You like your cheese but you like your wine too, eh?
0:19:21 > 0:19:23- That's it. Sorry.- Me too.
0:19:25 > 0:19:27Oh, isn't that perfect?
0:19:31 > 0:19:33So...
0:19:33 > 0:19:35today there's no guilt, OK?
0:19:37 > 0:19:40Fabulous. Mmm.
0:19:40 > 0:19:42- Merci, Patricia.- Thank you.
0:19:57 > 0:20:01The French are famous for their cheese, but the British are catching up.
0:20:01 > 0:20:06Now 884 different types are made in this country.
0:20:06 > 0:20:09And all this cheese smells really good.
0:20:09 > 0:20:14Today, Raymond's visiting his friend Eric Charriaux, owner of a specialist cheese shop in London.
0:20:17 > 0:20:21Hey, hello, my favourite cheesy Frenchman!
0:20:21 > 0:20:24Are you good? You good?
0:20:24 > 0:20:28Raymond is a champion of English cheeses,
0:20:28 > 0:20:31which sit alongside the French favourites on his cheeseboard.
0:20:31 > 0:20:34So I try to split my loyalties. I'm in crisis at the moment.
0:20:34 > 0:20:37Listen, I live 35 years here.
0:20:37 > 0:20:43I love my French wine, I love my France, but I also love England very much. So what do you do?
0:20:43 > 0:20:46- And there are delicious cheeses. - Absolutely.
0:20:46 > 0:20:47This one is a goat cheese.
0:20:47 > 0:20:53Goat milk. Put a big one. Put the big one. I've got a big appetite.
0:20:53 > 0:20:57I think some fantastic cheese is being made, by young craftsmen
0:20:57 > 0:21:00who are connecting with their craft,
0:21:00 > 0:21:06and that possibly must be the biggest triumph of a agriculture in Britain today.
0:21:06 > 0:21:09What do you think, Raymond?
0:21:09 > 0:21:11I think I'll take it.
0:21:11 > 0:21:14Raymond's chosen three English cheeses -
0:21:14 > 0:21:19Oxfordshire goat, a Yorkshire blue and a Berkswell sheep's cheese.
0:21:19 > 0:21:24From France, a Comte and a ripe Chambertin.
0:21:25 > 0:21:29Merci, Eric. When you have a selection of cheeses, you should try
0:21:29 > 0:21:32to eat them according to their level of strength and acidity.
0:21:32 > 0:21:36For this plateful, I will use the goat's cheese first and then the last the blue.
0:21:36 > 0:21:41The blues are always the last because you find them mostly the most acidic,
0:21:41 > 0:21:43but do whatever you want.
0:21:43 > 0:21:47Just enjoy your cheese. So now, the first dilemma.
0:21:47 > 0:21:51The second dilemma, should we have our cheese before the dessert,
0:21:51 > 0:21:55after the dessert or during the dessert?
0:21:55 > 0:21:57That is a real one.
0:21:57 > 0:22:01Oh, God... Life is so complicated! My God, I don't know what to do.
0:22:01 > 0:22:03Before the dessert.
0:22:03 > 0:22:07Me, too. I cannot understand to have cheese after the dessert.
0:22:07 > 0:22:12You go savoury, sweet, savoury - doesn't make any sense.
0:22:12 > 0:22:14Maybe it's for the gentlemen to drink their port.
0:22:14 > 0:22:18The great thing about tonight is what this table is all about -
0:22:18 > 0:22:21we're sharing a special moment and the cheese, of course, is just right.
0:22:21 > 0:22:26- Thank you.- To you, Eric.- Bottoms up!
0:22:32 > 0:22:38- I've done a mistake.- To finish, one of Raymond's signature desserts.
0:22:38 > 0:22:42Desserts for me are fun. That's the only part in the whole meal
0:22:42 > 0:22:46where you really as a chef, as a cook, you can have fun.
0:22:46 > 0:22:49You cannot do that with a starter or main course. You've got to be very serious.
0:22:49 > 0:22:54An edible bowl made from almond and caramel nougatine, filled
0:22:54 > 0:22:59with greengage compote, poached meringues and a sabayon cream.
0:23:01 > 0:23:05It is not the simplest dessert that I've ever done,
0:23:05 > 0:23:08but it's worth the effort and you must try it at home.
0:23:08 > 0:23:12First step within the recipe is to make your nougatine.
0:23:12 > 0:23:17Add roasted almond flakes to caramelised sugar and spread on greaseproof paper to set.
0:23:17 > 0:23:22Right, the next stage is to break it down in that machine into a powder.
0:23:22 > 0:23:24Just break it in pieces here.
0:23:24 > 0:23:29Oh, God, that's going to be very noisy - hugely noisy.
0:23:32 > 0:23:37So I want to break it down to a fine powder, kind of sand, OK?
0:23:38 > 0:23:40That's very, very fine.
0:23:40 > 0:23:44Sieve onto a silicon baking mat, which you can buy in cookery shops.
0:23:44 > 0:23:50So you want about a good millimetre of thickness.
0:23:50 > 0:23:52So of course if you have a minion in your kitchen...!
0:23:52 > 0:23:54It's a joke! It's a joke!
0:23:57 > 0:23:59It's a very bad joke.
0:23:59 > 0:24:03The French don't have any sense of humour.
0:24:03 > 0:24:06You know that?
0:24:06 > 0:24:11Put the ground nougatine in the oven for four minutes at 160C.
0:24:11 > 0:24:13Thank you, Adam.
0:24:13 > 0:24:14OK, chef.
0:24:22 > 0:24:23Is it ready or not?
0:24:25 > 0:24:27- Yes, I'd say so.- No.- No? Bit longer.
0:24:27 > 0:24:32It is not ready. What you're looking for is completely shiny, so you know
0:24:32 > 0:24:36that the caramel has melted down, and the best way is tiny little bubbles.
0:24:36 > 0:24:38As I say, don't be impatient.
0:24:38 > 0:24:40Wait! Wait!
0:24:40 > 0:24:46To shape the nougatine, Raymond uses a metal ring, a bowl and a ladle.
0:24:46 > 0:24:53So I want to cut the shape of nougatine and then punch it over these. Let's have a look here.
0:24:53 > 0:24:58When the nougatine's blond in colour, leave it to cool until it's hard enough to cut.
0:24:58 > 0:25:01If it's too hot, it can be sticky.
0:25:01 > 0:25:04You're going to drag the caramel around.
0:25:04 > 0:25:08If it's too dry, too cool, it's too brittle.
0:25:08 > 0:25:10That means it's not supple, you cannot work it.
0:25:13 > 0:25:18It makes a lovely little noise when it's ready, a lovely little noise of crunchy.
0:25:20 > 0:25:23Actually I should wear my glasses.
0:25:23 > 0:25:25I can't see.
0:25:25 > 0:25:29Ah, that's better. Look at that, I was missing my round, my circle.
0:25:29 > 0:25:31Doesn't matter.
0:25:31 > 0:25:33Voila.
0:25:37 > 0:25:39There's the handles, yes?
0:25:42 > 0:25:44So you warm them up.
0:25:44 > 0:25:47Heat the shapes in the oven for two minutes until they're soft enough to mould.
0:25:47 > 0:25:52So now. You must work quite fast now.
0:25:52 > 0:25:54Start with the base.
0:25:54 > 0:25:58You can feel it already - it's cooling down already,
0:25:58 > 0:26:03so if you're not fast enough you end up with something quite funny.
0:26:03 > 0:26:05Voila.
0:26:05 > 0:26:07Voila.
0:26:07 > 0:26:09You can actually see through,
0:26:09 > 0:26:13and that's the joy of this dessert.
0:26:13 > 0:26:15Voila. So now the lid.
0:26:15 > 0:26:18So you've got a stick of caramel here and we're going to stick the handles.
0:26:18 > 0:26:22Melt a piece of caramel to weld the pieces together.
0:26:24 > 0:26:26Voila.
0:26:29 > 0:26:33You can use nougatine as well.
0:26:33 > 0:26:36It's so fragile. It's so beautiful, OK?
0:26:36 > 0:26:41That's one. So now all that we need to do is put something in it. Lovely.
0:26:41 > 0:26:44For the filling, make a seasonal fruit compote.
0:26:44 > 0:26:47Raymond's using greengages.
0:26:47 > 0:26:51Have lots of wonderful sugar, wonderful flavour. 10g of sugar.
0:26:52 > 0:26:56I'm going to put a bit of ascorbic acid, vitamin C,
0:26:56 > 0:26:58and that's to prevent oxidation. Lemon juice.
0:26:58 > 0:27:03My spoons which my lovely Adam has prepared for me.
0:27:03 > 0:27:05He doesn't like sentiments.
0:27:05 > 0:27:11In a pan, caramelise some sugar and add a knob of butter.
0:27:11 > 0:27:12That much, no more.
0:27:12 > 0:27:16Slowly now, slowly.
0:27:16 > 0:27:18About 12, 15 minutes, slowly.
0:27:18 > 0:27:20Top on, warm.
0:27:26 > 0:27:30So it goes actually into the blender here.
0:27:30 > 0:27:34Puree some of the compote to make a coulis to decorate the plate.
0:27:36 > 0:27:39Voila.
0:27:39 > 0:27:44And it has some little bits inside but that's OK between friends.
0:27:44 > 0:27:45Place...
0:27:48 > 0:27:49Just pour it in. They're just barely warm.
0:27:49 > 0:27:53If they were too hot, they would go through the nougatine.
0:27:53 > 0:27:57So it's a little poached meringue, the same as a floating island.
0:27:57 > 0:28:00Voila. This morning's sabayon.
0:28:04 > 0:28:09Pistachio. Crunchy almond. Voila. Simple.
0:28:19 > 0:28:22Break it. Chew it.
0:28:22 > 0:28:25Voila. That's the way to do it. You can see the gourmands here!
0:28:25 > 0:28:27But first, is it enjoyable?
0:28:27 > 0:28:29It's very good.
0:28:29 > 0:28:32What do you mean, very good? Very, very good or very good?
0:28:32 > 0:28:34- Yes.- Rate, one out of 10.
0:28:34 > 0:28:3610.
0:28:36 > 0:28:37You're smart, you.
0:28:37 > 0:28:40You're a smart guy.
0:28:44 > 0:28:47Subtitles by Red Bee Media Ltd
0:28:47 > 0:28:50E-mail subtitling@bbc.co.uk