0:00:02 > 0:00:05- I'm Kitty Hope. - And I'm Mark Greenwood.
0:00:05 > 0:00:09- And although we've been married for ever...- Our first love is sweets.
0:00:09 > 0:00:10Ooh, I'm going to have another one.
0:00:10 > 0:00:13Over the last ten years we've built a business devoted to
0:00:13 > 0:00:16rediscovering the best of British confectionery.
0:00:16 > 0:00:19- Whether we're at home... - ALL: Ooh!- ..or at work,
0:00:19 > 0:00:23we're always on the lookout for new and exciting treats.
0:00:23 > 0:00:25Do you like it or hate it? Bet you hate it. I love it!
0:00:25 > 0:00:29And we never miss a chance to try them out on the people we love.
0:00:29 > 0:00:31No. SHE LAUGHS
0:00:31 > 0:00:34But now we're going to show you how to make our
0:00:34 > 0:00:37favourite confections right there in your own home.
0:00:37 > 0:00:40With sweets, the possibilities are endless.
0:00:40 > 0:00:42And it doesn't have to be complicated.
0:00:42 > 0:00:46Learn a few simple techniques and you're on your way.
0:00:46 > 0:00:50Making sweets is the perfect way to spoil yourself, family and friends.
0:00:50 > 0:00:56And it's something that anyone can do. This is Sweets Made Simple.
0:00:59 > 0:01:01In this show we're going to be looking at sweets
0:01:01 > 0:01:04that are perfect to enjoy after dark.
0:01:04 > 0:01:08- They make a lovely gift for dinner party guests.- ALL: Ooh!
0:01:08 > 0:01:11But could also be an unexpected and impressive dessert.
0:01:11 > 0:01:14- Da-da!- Wow!
0:01:14 > 0:01:17Or something sweet to nibble on whilst watching the telly.
0:01:17 > 0:01:19'From our favourite AMERICAN confection -
0:01:19 > 0:01:21'English almond butter toffee...'
0:01:21 > 0:01:24Aw, it really is absolutely amazing.
0:01:24 > 0:01:28'..to elegant chocolate treats, our seashell caramels.'
0:01:28 > 0:01:33- Our gin and lime truffles.- And our fruity raspberry marshmallow.
0:01:33 > 0:01:35Perfect for a dinner party finale.
0:01:39 > 0:01:42But first, our favourite American treat,
0:01:42 > 0:01:45and a perfect partner for an after-dinner coffee.
0:01:45 > 0:01:49This rich butter toffee is packed with crunchy almonds.
0:01:49 > 0:01:52And topped with a layer of luscious milk chocolate.
0:01:53 > 0:01:57Say hello to our recipe for English almond butter toffee.
0:01:59 > 0:02:03Whilst I get cracking with the toffee, Mr G is...
0:02:03 > 0:02:06Well, Mr G is going to put his feet up.
0:02:08 > 0:02:11I do love having a dinner party, but most of all,
0:02:11 > 0:02:14what I really love to do is a home-made sweet or confection
0:02:14 > 0:02:16so that the guests can have a nibble with their coffee
0:02:16 > 0:02:19and maybe take some home later.
0:02:19 > 0:02:21'Start by toasting some almonds.
0:02:21 > 0:02:24'Place 400g of almonds into a baking tray.'
0:02:24 > 0:02:27Really keep an eye on them, because they burn really quickly.
0:02:27 > 0:02:30If you can master the art of toasting your almonds,
0:02:30 > 0:02:32then everything else is really simple.
0:02:33 > 0:02:36'Toast the almonds for 10-15 minutes in a
0:02:36 > 0:02:38'preheated oven at 180 degrees Centigrade.'
0:02:41 > 0:02:43'Now, for the toffee.
0:02:43 > 0:02:48'Add 450g of unsalted butter to a heavy-bottomed pan.
0:02:48 > 0:02:52'To the butter, add 500g of granulated sugar.'
0:02:52 > 0:02:56And yes, I know it looks like a lot of butter and sugar, but I'm
0:02:56 > 0:03:00a firm believer in "A little bit of what you fancy does you good."
0:03:00 > 0:03:02'Pop the pan straight onto the heat.'
0:03:02 > 0:03:06Whatever you do, stop fiddling with it! Leave it alone.
0:03:08 > 0:03:11- 15 minutes.- Darling.- Yes?
0:03:11 > 0:03:14Do you know that domesticated almonds are
0:03:14 > 0:03:17- the world's largest tree nut crop? - Tree nut crop?
0:03:17 > 0:03:21- The wild variety is extremely toxic. - Why is it toxic?
0:03:21 > 0:03:24Well, if it's bitten into it generates hydrogen cyanide,
0:03:24 > 0:03:26which can kill you.
0:03:26 > 0:03:30Please do not use wild almonds in this recipe,
0:03:30 > 0:03:33please go to your supermarket and buy some sensible ones.
0:03:34 > 0:03:38'The almonds are ready when the edges have a lovely golden colour.
0:03:38 > 0:03:41'Take them out of the oven and leave them to cool.
0:03:41 > 0:03:45'Next, place a thermometer into the butter and sugar mixture.
0:03:45 > 0:03:48'Once it reaches 120 degrees, add in three-quarters of the
0:03:48 > 0:03:51'toasted almonds and a teaspoon of vanilla extract.'
0:03:52 > 0:03:55So that's going to whoosh up - whoo!
0:03:55 > 0:03:59'Give it a couple of brisk stirs with a wooden spoon.'
0:03:59 > 0:04:01That's just beautifully golden.
0:04:01 > 0:04:04'Keep the mixture on a moderate heat for around 15 minutes,
0:04:04 > 0:04:06'until the thermometer reaches 150 degrees.
0:04:07 > 0:04:10'Take care, it will stay forever at 135 degrees
0:04:10 > 0:04:15'and then whoosh up to 150, so please do keep your eye on it.'
0:04:15 > 0:04:18So we've just reached hard crack, which is 150 degrees,
0:04:18 > 0:04:20and we'll take the thermometer out.
0:04:20 > 0:04:23There are lots and lots of almonds in this toffee,
0:04:23 > 0:04:29and the whole point is, it's really dense, it's quite a butch toffee.
0:04:29 > 0:04:31If a toffee can be butch - and I think it can.
0:04:33 > 0:04:37'Pour the mixture into a greased and lined 20cm square baking tin.'
0:04:37 > 0:04:42Now, remember the rule - it's very, very, very hot.
0:04:42 > 0:04:43Don't be tempted to put your finger in it,
0:04:43 > 0:04:46because you will burn it, you ninny!
0:04:46 > 0:04:48'Once the toffee has cooled down slightly,
0:04:48 > 0:04:52'break up 200g of milk chocolate into small pieces.'
0:04:52 > 0:04:54You can use dark chocolate if you want,
0:04:54 > 0:04:58I prefer milk simply because I think the sweetness of the almonds
0:04:58 > 0:05:00marries really nicely with the milk chocolate.
0:05:00 > 0:05:03'Scatter the pieces of chocolate over the top of the toffee.'
0:05:03 > 0:05:07As the heat comes through the toffee it's going to melt the chocolate,
0:05:07 > 0:05:10and it'll be smothered in glorious milk chocolate.
0:05:10 > 0:05:14As if this toffee could actually get any better!
0:05:14 > 0:05:16'Whilst the chocolate's melting,
0:05:16 > 0:05:18'blitz the remaining almonds into fine crumbs.
0:05:20 > 0:05:23'Then use a knife to smooth out the melted chocolate.'
0:05:25 > 0:05:27And then the piece de resistance.
0:05:29 > 0:05:33Just crumble those...lovely...
0:05:33 > 0:05:37aromatic almonds over the top.
0:05:37 > 0:05:41Ooh, it just gets better and better and better with every layer.
0:05:41 > 0:05:45'Leave in a cool place to allow the toffee and chocolate to set.'
0:05:45 > 0:05:47When the toffee's set,
0:05:47 > 0:05:50break it up using a screwdriver or a toffee hammer.
0:05:50 > 0:05:52- Oh!- 'But do be careful.'
0:05:52 > 0:05:54Enough bashing.
0:05:58 > 0:06:01Ooh, it's got all the sweetness of that caramelisation
0:06:01 > 0:06:04and the milk chocolate and the dusting of almonds on the top.
0:06:04 > 0:06:08- At the end it just melts away.- Oh, it really is absolutely amazing.
0:06:09 > 0:06:14This toffee is smooth, rich and all-round gorgeous.
0:06:14 > 0:06:17I like to think of it as the George Clooney of toffees.
0:06:24 > 0:06:28Living right on the beach gives me so much inspiration for my recipes.
0:06:28 > 0:06:31And I wanted to make a chocolate for my guests that reminded me
0:06:31 > 0:06:36of a day at the seaside with rosy cheeks, beach hair and salty lips.
0:06:36 > 0:06:40So my next recipe is a sumptuous chocolate filled with
0:06:40 > 0:06:42luxurious salted caramel.
0:06:42 > 0:06:45Did you know that salted caramel originated in France?
0:06:45 > 0:06:49In Brittany, salted butter caramels are a traditional treat.
0:06:49 > 0:06:52You are so full of facts today, Mr G.
0:06:52 > 0:06:55This is our recipe for seashell caramels.
0:06:58 > 0:07:01First we need to temper some dark chocolate.
0:07:01 > 0:07:05Tempering the chocolate encourages even-sized crystals to form
0:07:05 > 0:07:09in the coco butter and will make the chocolate nice and shiny.
0:07:09 > 0:07:12I've put the chocolate in a bowl over some simmering water.
0:07:12 > 0:07:16Don't let the bottom of the bowl touch the hot water
0:07:16 > 0:07:18or the chocolate will burn.
0:07:18 > 0:07:23And don't let any water get into the chocolate because it will seize.
0:07:23 > 0:07:28I'm going to pop a chocolate thermometer in there.
0:07:28 > 0:07:32And we're going to bring that chocolate to 42 degrees.
0:07:32 > 0:07:36And once it reaches that temperature, it'll need to cool.
0:07:36 > 0:07:38- Take it off the heat for me, Mr G?- Yeah.
0:07:38 > 0:07:40Just dry the bottom of it on there.
0:07:40 > 0:07:42By the time it gets down to 32 degrees
0:07:42 > 0:07:45it'll be just the right temperature to work with.
0:07:45 > 0:07:48- I'd say that's there, 32 degrees. - Brilliant.
0:07:48 > 0:07:50Now we've got out tempered chocolate
0:07:50 > 0:07:53it's time to get on with the recipe.
0:07:53 > 0:07:57Use teaspoons to coat the inside of the moulds.
0:07:57 > 0:08:00I'm going to make a salt caramel filling to put inside these
0:08:00 > 0:08:03lovely dark chocolate seashells that Mr G's making.
0:08:05 > 0:08:08For the caramel filling pop 200ml of double cream
0:08:08 > 0:08:10into a heavy-bottomed pan,
0:08:10 > 0:08:13and a couple of tablespoons of muscovado sugar.
0:08:13 > 0:08:17Let me dig down cos it smells just amazing.
0:08:17 > 0:08:23- Oh, yeah.- It smells of... molasses and...bonfire toffee.
0:08:23 > 0:08:26So, a couple of tablespoons of that.
0:08:26 > 0:08:30The more you dig down into it the more the amazing aroma comes out.
0:08:30 > 0:08:34Pop the pan on the heat and allow the sugar to dissolve slowly.
0:08:34 > 0:08:37Meanwhile, add four tablespoons of caster sugar to a shallow pan
0:08:37 > 0:08:40on a low heat. Try and keep all your sugar in the middle of the pan,
0:08:40 > 0:08:43don't get it up the sides cos it'll burn.
0:08:43 > 0:08:47I'm making sure there are no gaps in the chocolate or holes.
0:08:47 > 0:08:52So, the reason we got these see-through moulds is just for this
0:08:52 > 0:08:57very reason because you can hold it up to the light and check for gaps.
0:08:57 > 0:09:00If you've got gaps the caramel will seep through.
0:09:00 > 0:09:04Simply go back and touch in any holes with a bit more chocolate.
0:09:04 > 0:09:06Yep, all good.
0:09:06 > 0:09:08Just going to pop this in the fridge for 15-20 minutes,
0:09:08 > 0:09:10and put my feet up.
0:09:10 > 0:09:15The muscovado and the cream has now just come up to a lovely simmer.
0:09:15 > 0:09:19And the caramel is now sort of the colour of, maybe a toffee apple?
0:09:19 > 0:09:21And all the sugar has melted.
0:09:23 > 0:09:28Now add the cream and muscovado into the sugar and give it a quick stir.
0:09:28 > 0:09:32Pour the mixture into a bowl and add a good pinch of sea salt.
0:09:34 > 0:09:37As you're mixing it and it's getting cooler,
0:09:37 > 0:09:41the caramel is getting thicker and thicker and stickier
0:09:41 > 0:09:45and stickier and more and more luscious.
0:09:45 > 0:09:48Once that's all mixed together I'm going to reluctantly say goodbye
0:09:48 > 0:09:51to it for a while and pop it in the fridge.
0:09:53 > 0:09:56When the caramel has firmed up and the shells have set,
0:09:56 > 0:09:59fill the moulds with teaspoon amounts of the caramel.
0:09:59 > 0:10:03Try not to overfill them, I know it's difficult.
0:10:03 > 0:10:06Pop them back in the fridge and let the filling set.
0:10:06 > 0:10:09When they're ready we're going to top them
0:10:09 > 0:10:11with a layer of white chocolate.
0:10:11 > 0:10:13This is going to seal everything together.
0:10:13 > 0:10:15It also looks really beautiful.
0:10:15 > 0:10:19You can use milk or dark if you want but I really rather like
0:10:19 > 0:10:22the contrast of the white chocolate with the dark chocolate.
0:10:24 > 0:10:27The white chocolate will take 30 minutes to set.
0:10:27 > 0:10:29SHE SQUEALS
0:10:29 > 0:10:33- Look at those.- They look amazing. - Fantastic.
0:10:33 > 0:10:35Let's do it.
0:10:35 > 0:10:39Look at the tempering on that. It's lovely and shiny.
0:10:39 > 0:10:42- It's got a great sheen, hasn't it? - It has, it's beautiful.
0:10:45 > 0:10:49It's everything you want in a chocolate. It's got that great snap.
0:10:49 > 0:10:54It's got that incredible oozy filling.
0:10:54 > 0:10:58- Then it goes - salt. - Salt on the back...
0:10:58 > 0:11:00- Oh.- ..lovely. I'm going again.
0:11:00 > 0:11:03What a luxurious and elegant chocolate for a dinner party.
0:11:03 > 0:11:05Your guests will be well impressed.
0:11:10 > 0:11:13Whether it's a quite night in snuggling on the sofa...
0:11:13 > 0:11:16Or you've got friends round for film night,
0:11:16 > 0:11:18our popcorn macchiato espresso balls
0:11:18 > 0:11:21are perfect as an after-dinner snackette.
0:11:24 > 0:11:28A confection like this deserves some really special ingredients.
0:11:28 > 0:11:31So I've come to Volcano Coffee in south-east London
0:11:31 > 0:11:34to find a coffee with a punch.
0:11:34 > 0:11:38The company sources its beans from all over the world.
0:11:38 > 0:11:41They are delivered green and it's Mac, the head roaster's job,
0:11:41 > 0:11:45to convert the raw products into one of the UK's top artisan coffees.
0:11:45 > 0:11:50- How long is the whole roast? - Between 15-18 minutes.
0:11:50 > 0:11:53'Volcano only roast their coffee in small batches.
0:11:53 > 0:11:57'This allows them to maintain a top-notch product.'
0:11:57 > 0:12:00What these guys are doing, really putting love and passion into
0:12:00 > 0:12:02their product - a bit like what we do with our sweets.
0:12:02 > 0:12:05You're not going to drink coffee all day long, you're not going to
0:12:05 > 0:12:07eat sweets all day long but when you do you want the best.
0:12:07 > 0:12:11What they're doing here is something really special.
0:12:11 > 0:12:12These are ready to go.
0:12:14 > 0:12:16Whoa.
0:12:18 > 0:12:21'Mac and his colleague, Onnie, have set up coffee tasting for me.
0:12:21 > 0:12:24'They've chosen three different beans they think might work
0:12:24 > 0:12:26'with the popcorn macchiato balls.'
0:12:26 > 0:12:31We've got a Guatemalan and a Mexican and Ethiopian.
0:12:31 > 0:12:34'Each coffee is identically ground and brewed
0:12:34 > 0:12:37'before being tasted blind. A bit like wine.'
0:12:37 > 0:12:41On a molecular level coffee actually has around 800 or more molecules
0:12:41 > 0:12:44that taste different, that activate your taste buds.
0:12:44 > 0:12:48Whereas wine only has around 400. When someone says,
0:12:48 > 0:12:51"I get a sense of vanilla or chocolate or caramel,"
0:12:51 > 0:12:54that's the same molecule found in chocolate
0:12:54 > 0:12:56and caramel that is actually in that coffee.
0:12:56 > 0:13:00'Vanilla? Chocolate? I like where we're heading here.
0:13:00 > 0:13:03'As I'm looking for a coffee that will stand up to the sweetness
0:13:03 > 0:13:06'of the marshmallow and the nuttiness of the popcorn,
0:13:06 > 0:13:08'I'm hoping my senses are up to the job.'
0:13:08 > 0:13:11- Fill your spoon and... - HE SLURPS
0:13:11 > 0:13:14You want to slurp it so you're aerating it over the top
0:13:14 > 0:13:16of your palette in a full, kind of perception of it.
0:13:16 > 0:13:18That's really nice, that.
0:13:18 > 0:13:20I think of it almost like a kind of baked red pepper.
0:13:20 > 0:13:23I'm getting a nice little coffee buzz going.
0:13:23 > 0:13:28This one always give me, like, a rhubarb sort of scent off it.
0:13:28 > 0:13:30Rhubarb would work, yeah.
0:13:30 > 0:13:33'After careful consideration I've made my decision.
0:13:33 > 0:13:36'It's a bean called La Frontera from Guatemala.'
0:13:36 > 0:13:39I just think that this particular one will really work well with
0:13:39 > 0:13:43- the sweetness of the marshmallow. - It's a great call.- Great call.
0:13:45 > 0:13:48I'd best get back to the kitchen to make some popcorn balls
0:13:48 > 0:13:51for Miss H to try.
0:13:51 > 0:13:55Heat a tablespoon of oil gently in a heavy-base pan
0:13:55 > 0:13:57and add 50g of popcorn kernels.
0:13:59 > 0:14:02Cover with a lid and allow to cook.
0:14:02 > 0:14:06After about five minutes you'll hear the corn start to pop.
0:14:06 > 0:14:07POPPING
0:14:07 > 0:14:10Toss the pan a bit but don't lift the lid.
0:14:13 > 0:14:17While the corn is popping, finely grate 30g of white chocolate.
0:14:18 > 0:14:21Once the corn has finished popping take it off the heat.
0:14:23 > 0:14:26Put 30g of unsalted butter into a pan
0:14:26 > 0:14:28along with 100g of mini marshmallows,
0:14:28 > 0:14:32and heat gently to melt the two together.
0:14:32 > 0:14:35Give it a stir every now and then to help it on its way.
0:14:37 > 0:14:39Pour the marshmallow mixture into the popcorn pan
0:14:39 > 0:14:43and add in the white chocolate. Give it a good stir.
0:14:45 > 0:14:49Sprinkle over a teaspoon of ground coffee and give it another big mix.
0:14:52 > 0:14:54Leave for five minutes.
0:14:54 > 0:14:56And put on some rubber gloves.
0:14:56 > 0:14:59Take a large tablespoon of the mixture,
0:14:59 > 0:15:02roll and squeeze the popcorn into a round ball,
0:15:02 > 0:15:05and pop it onto a baking sheet to set.
0:15:05 > 0:15:08I do hope Miss H likes the coffee I chose.
0:15:08 > 0:15:11- What do you think?- They look amazing.
0:15:11 > 0:15:14- Slightly different shapes. - That's all right.
0:15:14 > 0:15:16- Can I taste one?- Yeah.
0:15:16 > 0:15:19- That really big one there?- No, small one there.- I'll have the big one.
0:15:22 > 0:15:26- Oh, that's fantastic.- Yeah, do you like it?- I love it.
0:15:26 > 0:15:29Mr G chose the ideal coffee.
0:15:29 > 0:15:32Its smoothness works perfectly with the crunchy popcorn
0:15:32 > 0:15:34and the sweet marshmallows.
0:15:34 > 0:15:37Maybe I should let him do the shopping more often.
0:15:37 > 0:15:41All we need now is to settle down to a good film.
0:15:43 > 0:15:45Everyone loves a sundowner
0:15:45 > 0:15:48and my favourite evening tipple is a gin and tonic.
0:15:48 > 0:15:52I've always wanted to use the flavour of gin in a recipe.
0:15:52 > 0:15:54But I don't want to use any old gin.
0:15:54 > 0:15:57It has to be something really special.
0:15:57 > 0:16:01But, Miss H, where do we find some super special gin?
0:16:01 > 0:16:03In a front room in Cambridge, obviously, Mr G.
0:16:05 > 0:16:09We're going to see Will at Cambridge Gin, the world's first gin tailor.
0:16:09 > 0:16:12To me and you that's someone who blends bespoke gin.
0:16:12 > 0:16:16And he's going to blend us the perfect gin.
0:16:16 > 0:16:19So, how did you get into gin making in your front room?
0:16:19 > 0:16:21Well, it was a hobby that started in the back room
0:16:21 > 0:16:25and it became successful and we eventually, my wife and I,
0:16:25 > 0:16:28built a business out of it and this is now what we do full time.
0:16:28 > 0:16:32- Look at the kit.- That's fantastic. It's very Breaking Bad.
0:16:32 > 0:16:35'For gin to be gin it must be flavoured with juniper berries.
0:16:35 > 0:16:38'But it can also include any number of herbs, plants,
0:16:38 > 0:16:39'spices of flowers.'
0:16:39 > 0:16:43- Oh, that's lovely.- Get a load of flavour out of there.- I love that.
0:16:43 > 0:16:49'Will has made gin from things like peas, truffles, and even ants.
0:16:49 > 0:16:51'These are all distilled in a neutral alcohol
0:16:51 > 0:16:55'and are called distillates, which mix together to make up the gin.
0:16:55 > 0:16:57'This is so inspiring.
0:16:57 > 0:17:01'I think Will's tailor gin will be perfect in a gin and lime truffle.'
0:17:01 > 0:17:04Can you help us make a gin that's going to match that chocolate
0:17:04 > 0:17:06without overpowering it?
0:17:06 > 0:17:09No problem at all. Give me a couple of minutes, I'll go and get set up.
0:17:09 > 0:17:11Cool.
0:17:11 > 0:17:14'Tailoring gin involves tasting through a wide range
0:17:14 > 0:17:17'of botanical distillates. Will then makes up a bespoke recipe
0:17:17 > 0:17:19'depending on your likes and dislikes.'
0:17:19 > 0:17:22'Or in our case, flavours that will work in our recipe.'
0:17:22 > 0:17:25We're going to taste them blind. I'll know what they are, you won't.
0:17:25 > 0:17:28- We don't get any clues at all?- No.
0:17:28 > 0:17:31The important thing is whether or not you like them.
0:17:31 > 0:17:35If you don't like them we simply won't use them. As simple as that.
0:17:39 > 0:17:40What is that?
0:17:40 > 0:17:43- It tastes like...- It's roses.
0:17:43 > 0:17:44That's coriander seed.
0:17:44 > 0:17:46SHE LAUGHS
0:17:46 > 0:17:49- Is it really?- Yeah, this is why we taste things blind.
0:17:49 > 0:17:51Tasting them out of context where you've got no texture cue,
0:17:51 > 0:17:54no colour cue, no preconceived idea,
0:17:54 > 0:17:57means that you're using just your sense of taste.
0:17:57 > 0:17:59- Did you get coriander there? - Not at all.
0:18:04 > 0:18:06- Oregano.- Or thyme.
0:18:06 > 0:18:09- Or...? Liquorice root. - Liquorice root?
0:18:09 > 0:18:12Really?
0:18:12 > 0:18:13Thank you.
0:18:13 > 0:18:16- It does say aniseed balls to me. - That's actually fennel seed,
0:18:16 > 0:18:20most commonly described as the flavour of liquorice.
0:18:20 > 0:18:21Aniseed twist.
0:18:21 > 0:18:25I like that. For me, aniseed ticks all my boxes.
0:18:26 > 0:18:27That is citrusy.
0:18:27 > 0:18:30And it does taste lemony to me.
0:18:30 > 0:18:33I'm probably horribly, horribly, pathetically wrong.
0:18:33 > 0:18:35Lemon.
0:18:35 > 0:18:37I got one right!
0:18:37 > 0:18:39That's the first one I've got right.
0:18:39 > 0:18:41- That was good.- Think that's a tick, Dr Will.- Yeah.
0:18:41 > 0:18:43The tastes that we've tried,
0:18:43 > 0:18:47- you think you've got enough there to create something...?- Yeah.
0:18:47 > 0:18:49Something that's going to reflect both the way that you guys
0:18:49 > 0:18:52are tasting and also something that's going to complement
0:18:52 > 0:18:54the recipe you're putting together.
0:18:56 > 0:18:59Now Will knows our likes and dislikes,
0:18:59 > 0:19:02he can get on with blending our recipe.
0:19:02 > 0:19:05And when the gin arrives we can make some special
0:19:05 > 0:19:06truffles for our dinner party -
0:19:06 > 0:19:11a luxurious dark chocolate truffle with a wicked twist of lime.
0:19:11 > 0:19:14This is my recipe for...
0:19:18 > 0:19:21This is the simplest truffle recipe
0:19:21 > 0:19:23in the bible of simple truffle recipes.
0:19:25 > 0:19:29First break up 100g of dark chocolate into small pieces.
0:19:29 > 0:19:32You can chop it with a knife or just break it in your fingers,
0:19:32 > 0:19:34it's entirely up to you.
0:19:34 > 0:19:36Depends how lazy you're feeling.
0:19:36 > 0:19:38Or how much gin you've sampled.
0:19:39 > 0:19:42Place the chocolate into a heat-proof bowl
0:19:42 > 0:19:45and add two tablespoons of double cream.
0:19:47 > 0:19:50Then place the bowl over a pan of simmering water
0:19:50 > 0:19:54and heat gently to allow the chocolate to melt.
0:19:54 > 0:19:57When your chocolate's melted take it off the heat,
0:19:57 > 0:19:59and you want some butter.
0:19:59 > 0:20:02Add in 50g of unsalted butter.
0:20:02 > 0:20:04Cut the butter up into quite small pieces.
0:20:04 > 0:20:08Because you want it to melt quite quickly into your chocolate.
0:20:09 > 0:20:12You're going to give it stir.
0:20:12 > 0:20:15Just so we make sure all that butter has melted down
0:20:15 > 0:20:17into the chocolate mixture.
0:20:19 > 0:20:22This is when it starts getting lovely and thick
0:20:22 > 0:20:23and rich and velvety.
0:20:25 > 0:20:29Keep mixing until all the butter has melted and become smooth and glossy.
0:20:31 > 0:20:34Now we're going to add the magic bits to this truffle.
0:20:35 > 0:20:39Add in the zest and juice of half a lime.
0:20:39 > 0:20:42It smells lovely. That smells like summer holidays.
0:20:46 > 0:20:49And then we're going to add my favourite bit, which is the gin.
0:20:49 > 0:20:52Which got delivered this morning.
0:20:52 > 0:20:55I've tried a little bit just to make sure it's OK.
0:20:55 > 0:20:58Did a little bit of quality control.
0:20:58 > 0:20:59Any gin will work for this recipe
0:20:59 > 0:21:02but our tailor gin from Will is perfect,
0:21:02 > 0:21:06with its aromatic coriander, citrus notes from the lemon,
0:21:06 > 0:21:08and sweetness from the liquorice root.
0:21:08 > 0:21:11Add in two tablespoons.
0:21:11 > 0:21:13One for the cook.
0:21:15 > 0:21:17And give the mixture another stir.
0:21:17 > 0:21:19Now, we've all had - or I hope you've had -
0:21:19 > 0:21:24champagne truffles or maybe a cherry brandy liqueur at Christmas.
0:21:24 > 0:21:27And I'll grant you that putting gin in chocolate does seem like
0:21:27 > 0:21:30the strangest thing in the world, but the fabulous thing about
0:21:30 > 0:21:34the lime in there is it genuinely makes it taste like a gin and tonic.
0:21:34 > 0:21:37So, if you're a bit of a gin and tonic head, like I am,
0:21:37 > 0:21:40well, this is the best truffle for you.
0:21:40 > 0:21:42I'm going to put the chocolate mixture in the fridge for
0:21:42 > 0:21:44a couple of hours, just so it firms up
0:21:44 > 0:21:46and then it'll be ready for cocktail hour.
0:21:49 > 0:21:53Once the mixture is set it's time for us to finish them off.
0:21:53 > 0:21:58Just rolling the gorgeous gin truffle around the coco powder.
0:21:58 > 0:22:02If you fancy a change and you don't want to use coco powder,
0:22:02 > 0:22:05you can always roll your truffle in something like coconut
0:22:05 > 0:22:08or icing sugar or chocolate vermicelli.
0:22:08 > 0:22:10Whatever you fancy, really.
0:22:12 > 0:22:14You could get in a taxi,
0:22:14 > 0:22:17hire a helicopter, jump on a train,
0:22:17 > 0:22:21and go up to town - up to big town - and buy some truffles like this.
0:22:21 > 0:22:24But how much more satisfying to make them
0:22:24 > 0:22:27at home on your own kitchen table?
0:22:30 > 0:22:33My gin and lime truffles are fantastic any time of the day,
0:22:33 > 0:22:36whether it's cocktail hour, before dinner, after dinner,
0:22:36 > 0:22:38or even maybe late at night.
0:22:42 > 0:22:47It's time to make a showstopper of a dessert for our dinner party.
0:22:47 > 0:22:51It's super fruity and as light and fluffy as a cloud.
0:22:51 > 0:22:55- And was originally made using the root of a plant.- Was it?- Yes.
0:22:55 > 0:22:58That's where it gets its name from - the marshmallow plant.
0:22:58 > 0:23:02- And our guests are going to love it. - This is our...
0:23:06 > 0:23:08Some sweets are great for putting in your pocket
0:23:08 > 0:23:11and going for a nice walk in the woods.
0:23:11 > 0:23:13But there are some sweets so special
0:23:13 > 0:23:18and possibly made by angels that work really well as a pudding, too.
0:23:18 > 0:23:20And this is one of them.
0:23:20 > 0:23:25First you need 300g of raspberries. Put about half of them into a pan.
0:23:25 > 0:23:28We're just going to make a little raspberry puree,
0:23:28 > 0:23:29nothing flash, very simple.
0:23:29 > 0:23:32Add a couple of tablespoons of caster sugar.
0:23:32 > 0:23:36If you've got a punnet of squishy raspberries in your fridge
0:23:36 > 0:23:40that you want to get used up this is the perfect way to use them.
0:23:40 > 0:23:43Just going to let that sugar dissolve a little bit,
0:23:43 > 0:23:45which it's starting to do now really nicely.
0:23:45 > 0:23:47It smells like my childhood, actually.
0:23:47 > 0:23:50My mum was a big jam and marmalade maker
0:23:50 > 0:23:56and it just smells like really, really super fruity raspberry jam.
0:23:58 > 0:24:01Do you want to come and sieve my raspberries for me?
0:24:02 > 0:24:05Personally, I don't really like getting raspberry seeds in my teeth,
0:24:05 > 0:24:08so I think it's quite nice to try and take those raspberry seeds out
0:24:08 > 0:24:12if you can. While Mr G sieves the raspberries I'm going to get on with
0:24:12 > 0:24:17the marshmallow. In a heavy-bottom pan add 450g of granulated sugar
0:24:17 > 0:24:20and a tablespoon of lovely liquid glucose.
0:24:20 > 0:24:24It's always handy if you're using something like honey or treacle
0:24:24 > 0:24:28or liquid glucose if you dip your spoon in hot water first.
0:24:28 > 0:24:32The glucose or whatever you're using will slide straight off it.
0:24:32 > 0:24:36- Am I dismissed?- Are you done? - Yeah.- Yeah, cool.
0:24:36 > 0:24:40Then add 200ml of water to the pan and pop it on the heat.
0:24:40 > 0:24:43We're going to let the sugar dissolve into the water
0:24:43 > 0:24:47and we're going to get that glucose syrup bubbling away.
0:24:47 > 0:24:50We're going to leave it for about 15 minutes until that happens.
0:24:51 > 0:24:55For the next part of the recipe we'll need a mixer.
0:24:55 > 0:24:58As soon as it's reached 118 degrees
0:24:58 > 0:25:01you need to get a couple of egg whites and start whisking them.
0:25:01 > 0:25:05In earnest. Two egg whites, whisk them.
0:25:05 > 0:25:07There's a bit of multitasking here.
0:25:07 > 0:25:10This is where it all gets a little bit exciting.
0:25:10 > 0:25:13Make sure your mixer bowl is clean and dry.
0:25:13 > 0:25:15If there's any grease in there it can stop the egg whites
0:25:15 > 0:25:17from getting stiff.
0:25:17 > 0:25:22If your husband has not whisked the egg whites quickly enough you can
0:25:22 > 0:25:25lift the pan off the heat to control it a little bit.
0:25:29 > 0:25:33When the sugar syrup reaches 127 degrees centigrade
0:25:33 > 0:25:37take the thermometer out and add in four sheets of pre-soaked gelatine.
0:25:37 > 0:25:42Make sure to give them a really good squeeze to remove the excess water.
0:25:42 > 0:25:44It's going to froth up like crazy.
0:25:45 > 0:25:48Oooh!
0:25:48 > 0:25:51The egg whites need to be whisked until just stiff.
0:25:53 > 0:25:58And then all you have to do, in a very, very slow stream...
0:25:58 > 0:26:00pour the hot mixture...
0:26:00 > 0:26:02onto the egg whites.
0:26:02 > 0:26:05The hot syrup will cook the egg whites.
0:26:05 > 0:26:07You want to whisk it on a moderate speed
0:26:07 > 0:26:10for a surprisingly long 15 minutes.
0:26:12 > 0:26:15Meanwhile, get a tin ready by lining it with baking parchment
0:26:15 > 0:26:19and sifting in equal amounts of icing sugar and cornflower.
0:26:19 > 0:26:23This will stop the marshmallow sticking to the parchment.
0:26:23 > 0:26:27After 15 minutes your marshmallow should be
0:26:27 > 0:26:30lovely and thick and glossy.
0:26:30 > 0:26:37Oh, that is just like the most beautiful marshmallow cloud.
0:26:37 > 0:26:41Scrape the marshmallow cloud off the whisk.
0:26:41 > 0:26:44I'm going to take the raspberry puree that I made earlier and
0:26:44 > 0:26:47we want to try and get this to be like a raspberry ripple ice cream.
0:26:47 > 0:26:50So you're not going to do loads and loads of mixing and get it all pink,
0:26:50 > 0:26:54we want this to ripple gently through the marshmallow.
0:26:55 > 0:26:59Spoon half the mixture into the bottom of the tin.
0:26:59 > 0:27:02And then add a handful of the remaining raspberries.
0:27:02 > 0:27:04I do think there's something really rather lovely about making
0:27:04 > 0:27:07a sandwich, as it were. What you can see from the outside
0:27:07 > 0:27:09is a lovely ripply marshmallow
0:27:09 > 0:27:12and then the surprise is you've got the extra layer in the middle
0:27:12 > 0:27:14that you weren't expecting.
0:27:14 > 0:27:16Add the final layer of mallow
0:27:16 > 0:27:19and top with the rest of the raspberries.
0:27:19 > 0:27:22This is going to make the most gorgeous pudding later.
0:27:22 > 0:27:24If you don't want to make it as a pudding, you could put it
0:27:24 > 0:27:27in a square tin and cut it into squares.
0:27:29 > 0:27:33I'm going to leave that for half an hour to set and when it's ready
0:27:33 > 0:27:36I'm going to consider sharing it with my guests this evening.
0:27:43 > 0:27:47'Now the table is set for our dinner party, we just need some guests.'
0:27:49 > 0:27:52'I hope they all have room for some dessert.'
0:27:52 > 0:27:54Ta-da!
0:27:54 > 0:27:55EXCITED CHATTERING
0:27:55 > 0:27:57Raspberry marshmallow.
0:27:57 > 0:28:01'My raspberry marshmallow makes a perfect dessert
0:28:01 > 0:28:04'with a luscious white chocolate sauce.'
0:28:06 > 0:28:10'And don't forget to send your guests home with a little bag of treats.'
0:28:10 > 0:28:13EXCITED CHATTERING
0:28:13 > 0:28:16Next time, we'll be revisiting the sweets of our childhood.
0:28:16 > 0:28:20And showing you some of our slightly more unusual flavour combinations.
0:28:20 > 0:28:21I love bacon.
0:28:21 > 0:28:24We'll be making a traditional pulled butter toffee.
0:28:24 > 0:28:25Beautiful, look at that.
0:28:25 > 0:28:28- And our take on a walnut whip. - Such a classic.
0:28:28 > 0:28:31And then mixing things up with some tequila chillies
0:28:31 > 0:28:32and maple bacon lollies.
0:28:32 > 0:28:33Taste bomb and a half.