0:00:02 > 0:00:04Raymond Blanc is opening the doors of his kitchen
0:00:04 > 0:00:05for a journey of discovery.
0:00:05 > 0:00:09Cooking is about curiosity and if I can inspire you
0:00:09 > 0:00:11to be curious, I'll be a very happy man.
0:00:11 > 0:00:15Divulging the secrets of his simplest...
0:00:15 > 0:00:16Perfectly cooked.
0:00:16 > 0:00:18..and most dazzling dishes.
0:00:18 > 0:00:19Glorious food.
0:00:19 > 0:00:21Be inspired by his passion...
0:00:21 > 0:00:24Food is so much more than cooking and eating,
0:00:24 > 0:00:25it's about living, life.
0:00:25 > 0:00:28..share the secrets of his success...
0:00:28 > 0:00:32The wonderful thing about having cooking secrets is the ability to share them with you.
0:00:37 > 0:00:42On Kitchen Secrets, Raymond explores the many characters of soft fruits
0:00:42 > 0:00:46with desserts that showcase and celebrate their unique flavours.
0:00:48 > 0:00:51From a simple but sumptuous berry-strewn pavlova...
0:00:51 > 0:00:55Take your fattest meringue, fill it up, beautiful.
0:00:55 > 0:01:00..to a complex layering of spices in a warming cherry clafoutis.
0:01:00 > 0:01:04The complexity of this batter is amazing.
0:01:04 > 0:01:09And he reveals how to create maximum flavour from the summer ingredient.
0:01:09 > 0:01:14You're going to add about 40% more flavour to the fruit.
0:01:22 > 0:01:24In the back kitchen of his Oxfordshire restaurant,
0:01:24 > 0:01:28Raymond is inspecting the fruit for the day's recipes.
0:01:28 > 0:01:30When I think of summer fruits,
0:01:30 > 0:01:33I think of that special moment
0:01:33 > 0:01:36where all these foods are available for the cook.
0:01:36 > 0:01:39All these amazing colours and flavours.
0:01:39 > 0:01:43Figs are the stars of Raymond's first recipe.
0:01:43 > 0:01:47His staff have prepared him a morning fig treat.
0:01:47 > 0:01:49Ooh, I say.
0:01:49 > 0:01:50This is rare.
0:01:50 > 0:01:53Thank you, Adam, nice breakfast.
0:01:53 > 0:01:55We have a fig jam.
0:01:55 > 0:01:57That's lovely.
0:01:57 > 0:02:03This is amazing. These lovely pips and textures inside.
0:02:03 > 0:02:08They just burst under the teeth and that is really very delicious.
0:02:10 > 0:02:11Thank you.
0:02:18 > 0:02:21Raymond's first recipe, fig tart,
0:02:21 > 0:02:24looks impressive, but is simple to prepare.
0:02:24 > 0:02:27Ruby red figs and a blackcurrant filling
0:02:27 > 0:02:29encased in crisp shortcrust pastry.
0:02:32 > 0:02:37Today, I'm making a dessert, which I've wanted to do for a long time.
0:02:37 > 0:02:40When I went to the south of France, I had very good fig tarts
0:02:40 > 0:02:42and they were all made with a lot of dairy.
0:02:42 > 0:02:45This is going to be without cream, without milk,
0:02:45 > 0:02:47just figs, 100% fig.
0:02:47 > 0:02:51Here we have the filling from my tart.
0:02:51 > 0:02:54OK, we have a fig jam.
0:02:54 > 0:02:58It's a very good fig jam. Those are dried figs.
0:02:58 > 0:03:03Then you have blackcurrants, they go so well, such a good companion for the fig.
0:03:03 > 0:03:06It will raise its colour and its flavour as well.
0:03:06 > 0:03:07Sweet acidity.
0:03:07 > 0:03:08Voila.
0:03:08 > 0:03:11First, he blends 150g of figs...
0:03:11 > 0:03:13I want to puree them.
0:03:13 > 0:03:16What the offer, the sweetness,
0:03:16 > 0:03:18that big fig flavour.
0:03:18 > 0:03:23..150g of blackcurrants and 150g of fig jam.
0:03:23 > 0:03:26One more mix.
0:03:26 > 0:03:27Voila.
0:03:27 > 0:03:29You don't want the texture too smooth.
0:03:29 > 0:03:34You want to have lots of bits and pieces to create these bursts of flavours.
0:03:34 > 0:03:36Voila.
0:03:38 > 0:03:40Next, the shortcrust pastry base.
0:03:40 > 0:03:45I want my pastry to be crumbly, to be meltingly delicious. Delicate texture.
0:03:45 > 0:03:49To begin, Raymond combines 250g of plain flour
0:03:49 > 0:03:5275g of icing sugar
0:03:52 > 0:03:53and a little salt.
0:03:53 > 0:03:59- And 120g of unsalted butter at room temperature.- Tres bien.
0:03:59 > 0:04:02And then we just mix all that together.
0:04:02 > 0:04:05You can see the mixture is getting much more crumbly.
0:04:05 > 0:04:08There's a subtle change in the colour. It's getting more yellow.
0:04:08 > 0:04:09OK?
0:04:09 > 0:04:11Now my egg yolk.
0:04:11 > 0:04:14Raymond adds water to his two egg yolks.
0:04:14 > 0:04:17Add a tiny dessert spoon of water
0:04:17 > 0:04:21to help the binding process, which will make your life easier later.
0:04:21 > 0:04:24Mix it up, pour it in the middle here.
0:04:25 > 0:04:30At this point, it looks a bit crumbly, a bit dry.
0:04:30 > 0:04:34Please don't be tempted to add too much water.
0:04:34 > 0:04:36Then the palm of your hand.
0:04:36 > 0:04:39Don't overwork, at that stage you just... Voila. That's it.
0:04:39 > 0:04:43This is enough pastry for two tarts.
0:04:43 > 0:04:46Raymond divides the mixture before it goes into the fridge to firm up.
0:04:46 > 0:04:49Tres bien. Fridge. Adam, please.
0:04:50 > 0:04:51Adam?
0:04:55 > 0:04:56No Adam.
0:04:57 > 0:04:59I'm on my own, I'm all alone.
0:05:00 > 0:05:01So... Ah, yes.
0:05:04 > 0:05:06Voila.
0:05:11 > 0:05:14After an hour, Raymond rolls the pastry,
0:05:14 > 0:05:17using cling film to prevent it sticking.
0:05:17 > 0:05:22The top sheet stays in place to protect the pastry as its pressed into the tin.
0:05:22 > 0:05:23Then a tiny bit of that...
0:05:23 > 0:05:27He uses a ball of pastry to shape the base of the tart.
0:05:27 > 0:05:31No risk of making a hole with that little trick.
0:05:31 > 0:05:33It's a little secret.
0:05:34 > 0:05:35Voila.
0:05:35 > 0:05:40The pastry is trimmed and adjusted to fit the tin perfectly.
0:05:40 > 0:05:45There will always be a bit of a reduction, but if you can just push it a little bit.
0:05:47 > 0:05:52The base is baked for 25 minutes at 170 degrees Centigrade,
0:05:52 > 0:05:54brushed with egg yolk,
0:05:54 > 0:05:57then baked for another ten minutes.
0:06:00 > 0:06:04Lovely and shiny. You can see the egg yolk has created a barrier.
0:06:04 > 0:06:07We are ready now to finish off the tart.
0:06:07 > 0:06:08Very simple.
0:06:08 > 0:06:12The sticky blackcurrant and fig mixture fills about two thirds of the tart base.
0:06:12 > 0:06:14Don't be mean, OK?
0:06:15 > 0:06:17Voila.
0:06:17 > 0:06:20Raymond tops the tart with quartered fresh figs.
0:06:20 > 0:06:24The rim of the tart acting as a support.
0:06:26 > 0:06:28Voila.
0:06:29 > 0:06:33Ten more minutes baking and then a glaze of fig jam to finish.
0:06:33 > 0:06:34Just the fig jam, OK.
0:06:34 > 0:06:38The warmed fig jam pulls all the flavours together.
0:06:38 > 0:06:41Finish it off with a bit of icing sugar.
0:06:44 > 0:06:45Voila.
0:06:45 > 0:06:47Bon appetit.
0:06:51 > 0:06:55May I introduce, my little version of a small Adam, Kush.
0:06:55 > 0:06:59He joined the team about... How long, Kush?
0:06:59 > 0:07:02- One-and-half months. - But he's a good cook too.
0:07:02 > 0:07:04Fig tart, yeah?
0:07:05 > 0:07:06Voila.
0:07:06 > 0:07:08OK?
0:07:08 > 0:07:10OK, tres bien.
0:07:10 > 0:07:12Voila. Tres bien.
0:07:14 > 0:07:18OK, so let's see if it tastes as good as it looks.
0:07:21 > 0:07:23What do you think?
0:07:23 > 0:07:25Really good balance
0:07:25 > 0:07:28from the jam and then the fresh fig on top.
0:07:28 > 0:07:31- Mmm.- So, you like it? - Yeah, very much.
0:07:31 > 0:07:33How much? What out of ten? Come on.
0:07:33 > 0:07:36And you keep your job regardless, no?
0:07:36 > 0:07:37OK?
0:07:37 > 0:07:40OK then, honestly. It's a good eight.
0:07:40 > 0:07:44- And why not ten?- Cos I'm not a massive fan of desserts.
0:07:44 > 0:07:47So next time I won't invite you ever, you know that?
0:07:56 > 0:07:59Raspberries are a favourite on Raymond's menu
0:07:59 > 0:08:02and the varieties he prizes most have their roots in Scotland.
0:08:02 > 0:08:06Scottish raspberries are known for flavour across the world.
0:08:06 > 0:08:09That's the coldest climate, it's windy,
0:08:09 > 0:08:10we hardly see the sunshine,
0:08:10 > 0:08:14it's wet, yet they grow magnificently well
0:08:14 > 0:08:16and create the best flavour.
0:08:16 > 0:08:18I would like to know why.
0:08:18 > 0:08:23Raymond has come to Fife to visit one of the last traditionally run fruit farms
0:08:23 > 0:08:25owned by Euan Cameron and his family.
0:08:25 > 0:08:28The farm gets 90cm of rainfall a year
0:08:28 > 0:08:32and enjoys an average summer temperature of just 20 degrees.
0:08:32 > 0:08:34Euan, lovely to see you.
0:08:34 > 0:08:36How are you doing?
0:08:38 > 0:08:41I could be your local boy here.
0:08:41 > 0:08:43In Scotland, you call this your berry string.
0:08:43 > 0:08:46Look at mine, baby!
0:08:46 > 0:08:50You have to have your berry string tight so your berries don't fall.
0:08:50 > 0:08:53- I'll give you a race, OK? - A berry pick-off.
0:08:58 > 0:09:00Don't steal from my territory, OK?
0:09:00 > 0:09:03We'll have a berry fight!
0:09:08 > 0:09:10I pick all the best from the top.
0:09:10 > 0:09:13Maybe next summer I could give you a job.
0:09:13 > 0:09:16Oh, yes, a-ha.
0:09:16 > 0:09:19France 1, Scotland 0.
0:09:20 > 0:09:22Euan grows Autumn Bliss raspberries
0:09:22 > 0:09:25and the Scottish variety, Glen Doll.
0:09:25 > 0:09:28Let's taste your raspberries, they're perfectly formed.
0:09:31 > 0:09:33That is really lovely.
0:09:33 > 0:09:36They've got amazing flavour. Beautiful.
0:09:36 > 0:09:38Mmm.
0:09:38 > 0:09:41I notice here, everything is grown outdoors.
0:09:41 > 0:09:43Yes, everything's grown outdoors.
0:09:43 > 0:09:47Do you think that the good Scottish weather - windy, cold, wet,
0:09:47 > 0:09:50is good for the raspberry?
0:09:50 > 0:09:54It's not always great for them, but I think the flavour's better.
0:09:54 > 0:09:58- I think if you force a fruit...- Yeah. - ..the flavour's not quite the same.
0:09:58 > 0:10:03- I prefer raspberries that are grown outdoors.- So do I.
0:10:03 > 0:10:04- Shall we go?- Yep.
0:10:04 > 0:10:06Tres bien.
0:10:25 > 0:10:27Raymond's next recipe
0:10:27 > 0:10:29uses raspberries and the best soft berries
0:10:29 > 0:10:32to create a perfect plump pavlova.
0:10:35 > 0:10:38This dessert I'm about to do now, Pavlova,
0:10:38 > 0:10:42was a great dancer in the 1920s, OK,
0:10:42 > 0:10:46and she danced so well and she was so light, so elegant, so beautiful,
0:10:46 > 0:10:52that thousands of cooks and chefs were inspired by her beautiful dance
0:10:52 > 0:10:56and they created this fabulous dessert called pavlova.
0:10:56 > 0:11:01But the road to a perfect pavlova is littered with failed meringues.
0:11:01 > 0:11:03I want to show you a bad meringue, OK?
0:11:03 > 0:11:08Those meringues, they're all sticky, and I hate sticky meringues
0:11:08 > 0:11:10because they're candied,
0:11:10 > 0:11:13they're caramelly, they're chewy
0:11:13 > 0:11:16and they stick in your teeth and they're oversweet.
0:11:16 > 0:11:20Feel that, look at that. See, it's all sticky, those are.
0:11:20 > 0:11:22Ah!
0:11:23 > 0:11:26Adam, could I have a proper bowl? Let's have a bowl.
0:11:26 > 0:11:30- Tres bien. We've got that. - That's the sugar to macerate.
0:11:30 > 0:11:34- Lemons you've got here. Eggs cracked.- OK.
0:11:37 > 0:11:40So, the ingredients are 200 grams of egg white,
0:11:40 > 0:11:42which is about six medium-size egg whites.
0:11:45 > 0:11:46Voila.
0:11:48 > 0:11:52So, what I do, I always add a bit of lemon juice.
0:11:52 > 0:11:54Full speed now.
0:11:54 > 0:11:57That is one of my little secrets.
0:11:57 > 0:12:01Tiny dash at the start, and that will prevent the separation
0:12:01 > 0:12:04of the pudding of egg whites, no graining.
0:12:04 > 0:12:07Comfortable, nothing can happen.
0:12:07 > 0:12:10You are pleased with yourself and your egg whites.
0:12:10 > 0:12:12Once the egg whites thicken,
0:12:12 > 0:12:15Raymond can introduce the sifted caster sugar.
0:12:15 > 0:12:19Now you start adding the sugar, little by little.
0:12:21 > 0:12:23So, what's happening is exciting here.
0:12:23 > 0:12:27You're trapping billions of bubbles of air into these egg whites
0:12:27 > 0:12:29in the web of this egg white pudding,
0:12:29 > 0:12:34creating very light, airy foam, so to speak,
0:12:34 > 0:12:36and there you want it quite firm.
0:12:39 > 0:12:41So, quick look.
0:12:41 > 0:12:42Voila.
0:12:45 > 0:12:47Nice peak here.
0:12:47 > 0:12:49The meringue is absolutely shiny and beautiful.
0:12:49 > 0:12:52The sugar has been nicely incorporated.
0:12:52 > 0:12:56Perfect. Now I'm ready to add my icing sugar.
0:12:56 > 0:13:00Adam, please, can you give me a sieve?
0:13:00 > 0:13:02- Oui, chef.- Thank you very much.
0:13:02 > 0:13:06To fold in the icing sugar, Raymond brings in a helper.
0:13:06 > 0:13:08Can you give me a hand?
0:13:08 > 0:13:14OK, and you're going to... just half of that.
0:13:14 > 0:13:15Voila. Merci.
0:13:15 > 0:13:18Stir in the icing sugar little by little.
0:13:18 > 0:13:19Don't do it all at once, OK.
0:13:19 > 0:13:23Half of that.
0:13:33 > 0:13:35So, voila. Big dollops.
0:13:35 > 0:13:38That's a big one. That's a mahoosive one! My God!
0:13:38 > 0:13:40Look at this lovely shape.
0:13:40 > 0:13:43They're beautiful.
0:13:43 > 0:13:49These meringues, I'm cooking them for two hours at 120 degrees
0:13:49 > 0:13:53because I want them blonde and beautiful and dramatic.
0:13:53 > 0:13:55And they are ready to be cooked.
0:13:55 > 0:13:59The meringues will be served with a juicy berry topping.
0:13:59 > 0:14:03You're composing, also, different palates of flavours here.
0:14:03 > 0:14:06It's not just for colour, it's for taste.
0:14:06 > 0:14:10To intensify the flavours, a technique using sugar
0:14:10 > 0:14:13that creates culinary magic - maceration.
0:14:13 > 0:14:15Macerating is so important
0:14:15 > 0:14:19because you're going to add about 40% more flavour, OK, to the fruit
0:14:19 > 0:14:22with a tiny little bit of sugar and lemon juice.
0:14:22 > 0:14:24So, it permeates slowly inside,
0:14:24 > 0:14:26consolidating, as well, the cell wall,
0:14:26 > 0:14:30and create that deliciousness that we are all looking for.
0:14:30 > 0:14:34The berries are left to macerate at room temperature.
0:14:34 > 0:14:38Raymond takes some of his favourite Scottish raspberries to make a sauce.
0:14:40 > 0:14:43They are just blended and sieved.
0:14:43 > 0:14:48Oh, this colour! This colour is so vivid.
0:14:48 > 0:14:51When I see a colour like that, it makes me happy
0:14:51 > 0:14:54because you know it's a good fruit, a ripe fruit.
0:14:54 > 0:14:58No sugar is needed because the raspberries are naturally sweet.
0:14:58 > 0:15:01Everything now waits on the meringues.
0:15:05 > 0:15:09Cooking at 120 degrees for two hours should create the perfect texture.
0:15:09 > 0:15:12I love them when they are rustic like that.
0:15:12 > 0:15:15You've got these wonderful clusters and formations
0:15:15 > 0:15:18of these bronze bubbles of sugar,
0:15:18 > 0:15:20which is actually slightly leaking out,
0:15:20 > 0:15:24because of the high temperature, it melts down the sugar faster.
0:15:24 > 0:15:25Beautiful.
0:15:25 > 0:15:30Raymond adds his fresh raspberry sauce to the flavour-packed berries.
0:15:30 > 0:15:32Just stir it.
0:15:32 > 0:15:33Oh, look at that!
0:15:37 > 0:15:40Then take your fattest, beautiful meringue,
0:15:40 > 0:15:43and then, of course, you...
0:15:46 > 0:15:47..fill it up.
0:15:47 > 0:15:49Oh!
0:15:49 > 0:15:53Oh, this colour's absolutely amazing. Beautiful.
0:15:53 > 0:15:56Then, of course, a bit of ice cream.
0:15:57 > 0:15:58Voila.
0:15:58 > 0:16:01I love meringue.
0:16:01 > 0:16:03It's my little sin.
0:16:03 > 0:16:05I've very few, but it's one of them.
0:16:12 > 0:16:13Here you are, chef.
0:16:22 > 0:16:27Next, a dessert which uses a delicate layering of spices
0:16:27 > 0:16:29to lift the cherry to new heights -
0:16:29 > 0:16:31clafoutis.
0:16:31 > 0:16:33I think clafoutis is a great little family dessert
0:16:33 > 0:16:37and it should belong to the repertoire of home cooking, really.
0:16:37 > 0:16:39The secret to this dish
0:16:39 > 0:16:43is using spices to build layers of flavour,
0:16:43 > 0:16:46but first, the cherries need stoning.
0:16:46 > 0:16:47First you have the tedious job.
0:16:47 > 0:16:53That's why you use a minion to help you, like your son,
0:16:53 > 0:16:55daughter, husband!
0:16:55 > 0:16:59What we are going to do now is macerating them.
0:16:59 > 0:17:03We are going to add an eau de vie, OK, made from the cherries.
0:17:03 > 0:17:05That is really completely my own
0:17:05 > 0:17:08because I saw my grandfather distil it.
0:17:08 > 0:17:10Naturally, I received the biggest beating of my life
0:17:10 > 0:17:14when I entered that cellar and I got all dizzy,
0:17:14 > 0:17:17got up the stairs, my grandmother was waiting for me
0:17:17 > 0:17:21and she gave me the biggest beating because she thought I'd drunk.
0:17:21 > 0:17:25Of course, all I did is breathe alcohol, OK!
0:17:25 > 0:17:28That is made with cherries. That's what it is.
0:17:28 > 0:17:31The kirsch will ensure the cherry flavour punches through.
0:17:31 > 0:17:33So, just stir them a little bit.
0:17:33 > 0:17:34If you want to,
0:17:34 > 0:17:36you can spice your cherries.
0:17:36 > 0:17:39Why not a bit of pepper, ground black pepper?
0:17:39 > 0:17:44Why not a little bit of lemon juice? Why not a bit of cinnamon or nutmeg?
0:17:44 > 0:17:46Whatever you like. Or zest of orange.
0:17:46 > 0:17:48- Adam, please.- Oui, chef.
0:17:48 > 0:17:51Could I have the spices, please?
0:17:53 > 0:17:55We have a huge array of spices.
0:17:55 > 0:17:57I'll be conservative
0:17:57 > 0:18:00and I'll just have a bit of pepper, that's all.
0:18:00 > 0:18:02And a bit of cinnamon.
0:18:05 > 0:18:07Black pepper, Adam, please.
0:18:07 > 0:18:08- Here you are, chef.- Merci.
0:18:08 > 0:18:11A bit of pepper. That also will release the flavour.
0:18:11 > 0:18:13Raymond likes to use black pepper
0:18:13 > 0:18:17with red fruits to bring their sweetness and acidity together.
0:18:18 > 0:18:21The cherries will macerate for half an hour.
0:18:21 > 0:18:26Next, a spiced sugar coating for the dish will create another layer of flavour.
0:18:26 > 0:18:29We're going to prepare the mould, a nice mould of some type.
0:18:29 > 0:18:33Sugar and butter. So, we're going to put a bit of butter.
0:18:33 > 0:18:37The butter will fix the sugar coating, mixed with delicate spices.
0:18:37 > 0:18:42Zest of orange and lemon, a hint of cinnamon, a bit of clove.
0:18:42 > 0:18:43Tres bien.
0:18:43 > 0:18:46We turn it around.
0:18:48 > 0:18:51And now we're going to do our butter.
0:18:51 > 0:18:54So, beautiful eggs here.
0:18:54 > 0:18:56That's from a local farm.
0:18:56 > 0:18:58Then your milk.
0:18:58 > 0:19:01Tiny bit of salt.
0:19:01 > 0:19:03Then you add your flour.
0:19:03 > 0:19:06This basic batter will be transformed
0:19:06 > 0:19:10using cream added to 30 grams of sugar
0:19:10 > 0:19:13and 20 grams of butter warmed on the hob.
0:19:13 > 0:19:17It's a foaming butter, noisette butter.
0:19:17 > 0:19:20It's when the butter is foaming and is blown and has energy.
0:19:20 > 0:19:23So, you just cool it down, or you can put it hot into it.
0:19:23 > 0:19:25That's plenty.
0:19:25 > 0:19:29And then half a teaspoon of vanilla essence.
0:19:29 > 0:19:31Voila. No more.
0:19:32 > 0:19:34Voila.
0:19:34 > 0:19:37Your cherries, they've been marinating for one hour,
0:19:37 > 0:19:42and look, that other lovely little magical thing.
0:19:42 > 0:19:47The sugar has pumped out the juices, which are mixing with the kirsch
0:19:47 > 0:19:51to create a fabulous juice that I'm going to add to my batter now.
0:19:51 > 0:19:57The macerated juices from the cherries will give the batter a rich, fruity flavour.
0:19:57 > 0:20:00I'm glad I'm a chef. I'm a privileged man,
0:20:00 > 0:20:02eating great food every day.
0:20:02 > 0:20:04Just taste...
0:20:04 > 0:20:08See what's happening each time you add something.
0:20:08 > 0:20:11The complexity of this batter is amazing.
0:20:11 > 0:20:13The cherries are pressed down...
0:20:13 > 0:20:17- Voila.- ..and the batter is carefully added.
0:20:19 > 0:20:23C'est tout. That's all. Now, in the oven,
0:20:23 > 0:20:27180 degrees for 30 minutes.
0:20:30 > 0:20:32Ohh, what a beauty!
0:20:32 > 0:20:34What a beauty!
0:20:35 > 0:20:37Home, sweet home.
0:20:40 > 0:20:44The batter should be crusty on the outside, and soft and gooey inside.
0:20:50 > 0:20:54And, of course, a little bit of creme fraiche and the world is at peace.
0:20:54 > 0:20:57That is just perfect. Bon appetit.
0:20:59 > 0:21:01Adam, can we taste that dish, please?
0:21:01 > 0:21:03Oui, chef.
0:21:03 > 0:21:06A big spoon for you. Big boy.
0:21:06 > 0:21:08- Be my guest.- Thank you.
0:21:14 > 0:21:16Lovely, chef.
0:21:16 > 0:21:19- Vive la France, eh? Adam, can you say it?- With English cherries.
0:21:19 > 0:21:23- Can you say it?- English cherries have made it.- Can you say "vive la France"?- No.
0:21:23 > 0:21:27Adam! How can you? You're such a generous man!
0:21:27 > 0:21:28I am generous.
0:21:29 > 0:21:33- Can you be generous?- No. - Vive la France. Adam!
0:21:34 > 0:21:36I'll see you later!
0:21:39 > 0:21:40Unbelievable!
0:21:40 > 0:21:43So, what kind of a name I should give that clafoutis?
0:21:43 > 0:21:46- Kent...- Kent...- Kent's Finest. - Kent Pudding.
0:21:46 > 0:21:49That's what. Let's do that. Kent Pudding.
0:21:49 > 0:21:50RAYMOND LAUGHS
0:21:50 > 0:21:53Adam! Come here!
0:21:53 > 0:21:57- You come here! You come here! - Adam, how can you do that?
0:22:09 > 0:22:14Raymond's finale is an aromatic fruit soup with a glamorous twist -
0:22:14 > 0:22:17an exquisite caramel cage topped with champagne.
0:22:22 > 0:22:25In search of ingredients for his soup,
0:22:25 > 0:22:27Raymond heads underground.
0:22:27 > 0:22:31Today I've got a wonderful, beautiful classic which I've done for many, many years.
0:22:31 > 0:22:34Very boozy and it needs wine.
0:22:34 > 0:22:39You don't need to invest in a very expensive wine. £4-5 will be just fine.
0:22:39 > 0:22:43The rest, of course, you keep it for the table. Makes sense.
0:22:46 > 0:22:49Voila. For the booze we have a nice Merlot.
0:22:49 > 0:22:53Very strong. The sweet, Beaumes de Venise, a bit of champagne here.
0:22:53 > 0:22:56What I want to do is to boil those two wines.
0:22:56 > 0:23:00Boiling the wine reduces the harsh notes in the alcohol.
0:23:00 > 0:23:03So what I've done here - nice little secret -
0:23:03 > 0:23:06heat your pan so it's very, very hot so when you pour the wine...
0:23:06 > 0:23:07WINE SIZZLES
0:23:07 > 0:23:0990ml of red wine...
0:23:09 > 0:23:11Boil it. It's boiling.
0:23:11 > 0:23:14..and 250ml of dessert wine.
0:23:16 > 0:23:19So I bring that to the boil for about two or three minutes. OK.
0:23:19 > 0:23:22Meanwhile, while it's boiling away,
0:23:22 > 0:23:24I'm going to do a lovely vanilla syrup.
0:23:26 > 0:23:29Every time a recipe calls for vanilla essence,
0:23:29 > 0:23:31use this.
0:23:31 > 0:23:37To make vanilla syrup, Raymond has boiled equal amounts of water and sugar.
0:23:37 > 0:23:39Voila.
0:23:39 > 0:23:43Now cool, it's added to the vanilla pods.
0:23:43 > 0:23:45And just pour in. Voila.
0:23:45 > 0:23:48And we are going to make our syrup. Very simple as that.
0:23:52 > 0:23:56This will last for months in the fridge.
0:23:56 > 0:23:58The wine has now boiled for four minutes.
0:23:58 > 0:24:01So now, into our wine, we're going to add the sugar...
0:24:03 > 0:24:06..a tiny bit of vanilla puree...
0:24:06 > 0:24:09and a little bit of water
0:24:09 > 0:24:13just to cut down on the richness of the alcohol.
0:24:13 > 0:24:17The fruit soup will be infused with fresh herbs
0:24:17 > 0:24:20and Raymond has plenty to choose from.
0:24:26 > 0:24:28Any leafy herb, with a clean, vibrant taste,
0:24:28 > 0:24:33like basil, verbena or mint will work well in the soup.
0:24:34 > 0:24:38What I love the most is the spearmint, I think.
0:24:38 > 0:24:41That very strong minty flavour is fabulous.
0:24:41 > 0:24:46I just found an incredible herb. It is called an Aztec herb.
0:24:46 > 0:24:51Incredibly sweet, and then the coolness arrives - the lemony, balmy flavour.
0:24:51 > 0:24:54That's going to go so well with the soup.
0:24:54 > 0:24:58Aztec herb is a type of verbena but mint or basil would work, too.
0:24:58 > 0:24:59Perfect. Let's go.
0:25:05 > 0:25:07OK. I've got my lovely, beautiful herbs here.
0:25:07 > 0:25:09Wonderful verbenas, which I will need.
0:25:09 > 0:25:12That's the fennel. We'll use that later for the sugar.
0:25:12 > 0:25:16We've got our basil, mint - we want mint here.
0:25:16 > 0:25:20A bit of Vietnam, a bit of South of France, a bit of Mediterranee.
0:25:20 > 0:25:22Little bit of England, as well, with the spearmint.
0:25:22 > 0:25:28Wonderful. All we've to do... You've got your wine, cooling down here. Still warm.
0:25:28 > 0:25:32It's blood temperature. Let's go.
0:25:32 > 0:25:38The soup uses 400g of ripe berries, macerated with sugar, lemon and pepper.
0:25:38 > 0:25:40Voila.
0:25:41 > 0:25:45The aromatic soup and fruit are combined with half a melon,
0:25:45 > 0:25:46and then chilled.
0:25:48 > 0:25:51The dessert will be given a theatrical finish,
0:25:51 > 0:25:56with a cage of caramel that captures those last ingredients from the garden.
0:25:57 > 0:26:00Dried raspberries. Chop them up.
0:26:00 > 0:26:03Now the caramel.
0:26:03 > 0:26:06We are going to prepare sucre file.
0:26:06 > 0:26:07Like angel's hair.
0:26:07 > 0:26:11300g of sugar is dissolved in water.
0:26:11 > 0:26:14It's not stirred, as this will make the caramel crystallise.
0:26:14 > 0:26:16Just move around your pan quite nicely.
0:26:16 > 0:26:19I'm going to put that on medium heat. Make sure the flame
0:26:19 > 0:26:24doesn't rub the pan because here it will burn the sugar.
0:26:24 > 0:26:27It will take between 8 and 12 minutes.
0:26:27 > 0:26:32So now, to do the sucre file, or angel's hair, OK,
0:26:32 > 0:26:36I have taken my best whisk, and I cut off his head,
0:26:36 > 0:26:41to allow me to spread the beautiful caramel. OK?
0:26:41 > 0:26:45Making caramel is a balancing act between temperature and timing.
0:26:45 > 0:26:49170-degree temperature, so be careful.
0:26:49 > 0:26:51That is seriously hot.
0:26:51 > 0:26:55Voila. Now I'm going to stop the cooking here.
0:26:55 > 0:26:56A little bit.
0:26:57 > 0:26:58Voila.
0:26:58 > 0:27:02We are just going to go fast. I cannot wait now.
0:27:02 > 0:27:04As the caramel cools, it starts to harden.
0:27:11 > 0:27:12My herbs...
0:27:15 > 0:27:17Those are fennel.
0:27:17 > 0:27:19Those are the raspberries.
0:27:21 > 0:27:23Zest of lemon.
0:27:24 > 0:27:29My chopped herbs, gives us these wonderful minty flavours here.
0:27:33 > 0:27:36The cage encloses the scattered flavours.
0:27:36 > 0:27:41So then we can either... Whatever shape you like.
0:27:42 > 0:27:45Oh, it's so beautiful from inside.
0:27:45 > 0:27:48I'd love to be there.
0:27:48 > 0:27:52The fruit soup is served chilled, straight from the fridge.
0:27:52 > 0:27:53Look at that - wonderful colours.
0:27:53 > 0:27:58A burst of flavours, as well, of the late-summer ripeness.
0:27:58 > 0:28:03And all these flavours all merge together.
0:28:06 > 0:28:10A sliver of caramel cage and then a last touch of luxury...
0:28:10 > 0:28:11Champagne.
0:28:13 > 0:28:16Look at that.
0:28:16 > 0:28:18It is so beautiful.
0:28:20 > 0:28:21Emily?
0:28:21 > 0:28:23Here it is. That's for you.
0:28:23 > 0:28:25It's fantastic.
0:28:27 > 0:28:30So, what does it taste like?
0:28:31 > 0:28:36It has all the fruitiness, but you have all the freshness of the mint
0:28:36 > 0:28:39and the sugar is fantastic, as well.
0:28:39 > 0:28:40It just adds an extra sweetness.
0:28:46 > 0:28:49This dish, exemplify my cuisine.
0:28:49 > 0:28:54Seasonality, burst of summer fruit, a hint of herbs,
0:28:54 > 0:28:57it's fresh, it's clean, it's lovely, it's easy to prepare
0:28:57 > 0:29:00and it is absolutely delicious.