0:00:04 > 0:00:09My name is Rachel Khoo. I'm a food writer and a cook.
0:00:10 > 0:00:11Wow!
0:00:11 > 0:00:16My passion is for French food cooked simply the way Parisians do at home.
0:00:17 > 0:00:21I think there's still this kind of cliche of French food,
0:00:21 > 0:00:24where you think it's complicated.
0:00:24 > 0:00:27My cooking is no fuss, just enjoyable.
0:00:29 > 0:00:32Oh, no! It fell in!
0:00:32 > 0:00:34After training here as a chef,
0:00:34 > 0:00:38I opened the smallest restaurant in Paris in my tiny flat.
0:00:38 > 0:00:40Ooh, c'est bien.
0:00:40 > 0:00:46Somebody said to me it's harder to get a reservation at my place than it is for El Bulli.
0:00:46 > 0:00:48Super.
0:00:48 > 0:00:50Fantastic, really.
0:00:50 > 0:00:54In this series I'm going to take the fear out of French cooking.
0:00:54 > 0:00:56- Pois?- Pois, yes!- Pois!
0:00:56 > 0:01:00Tonight on the menu, a cheesy potato delight.
0:01:00 > 0:01:03It's like heaven on a plate.
0:01:03 > 0:01:07I persuade some stubborn butchers to change their breakfast habits.
0:01:07 > 0:01:08Very, very good.
0:01:08 > 0:01:11And my most decadent dinner party dessert.
0:01:11 > 0:01:13It's like, whoa, chocolate!
0:01:13 > 0:01:17This is French food the way Parisians cook and eat it.
0:01:17 > 0:01:20C'est tout. That's it!
0:01:27 > 0:01:32Springtime in Paris. The city is overflowing with fresh produce.
0:01:35 > 0:01:39With over 80 food markets to choose from selling the best ingredients,
0:01:39 > 0:01:42you can see why Parisians love home cooking.
0:01:42 > 0:01:44HE SPEAKS FRENCH
0:01:44 > 0:01:48But the most loved of all French ingredients is cheese.
0:01:48 > 0:01:50Venez gouter de supers fromages.
0:01:50 > 0:01:53One of the great things about living in Paris
0:01:53 > 0:01:57is being able to go to these specialised cheese shops where they only sell cheese.
0:01:57 > 0:02:00Many Parisians will eat cheese twice a day
0:02:00 > 0:02:05and to feed this addiction, there are over 400 fromageries.
0:02:06 > 0:02:09One of the best is Marie-Anne Cantin's,
0:02:09 > 0:02:13the perfect place for me to buy some cheese for my first recipe.
0:02:13 > 0:02:15- Bonjour, madame!- Bonjour.
0:02:15 > 0:02:18The cheeses in her shop have been personally aged by her,
0:02:18 > 0:02:21a skill that has been learned over a lifetime.
0:02:21 > 0:02:26I used to say I am born in Camembert!
0:02:27 > 0:02:32Because my parents was into cheese also. I love cheese.
0:02:32 > 0:02:34Every day I eat cheese. Every day.
0:02:36 > 0:02:42Madame Cantin will age any cheese to your personal taste in temperature-controlled cellars.
0:02:42 > 0:02:47Young, mild cheeses will gain new flavour, consistency and colour.
0:02:47 > 0:02:50Ageing this stinky Reblochon cheese for 10 days
0:02:50 > 0:02:54gives it a stronger flavour that's just right for my recipe.
0:02:54 > 0:02:57- Thank you very much. Au revoir!- Bye.
0:03:04 > 0:03:08Tartiflette is a dish which was created in the 1980s
0:03:08 > 0:03:11by the Reblochon cheese makers.
0:03:11 > 0:03:16Reblochon is a smelly French cheese!
0:03:16 > 0:03:19Yes, it's pretty smelly but super yummy.
0:03:21 > 0:03:25You need about half a kilo of waxy potatoes.
0:03:25 > 0:03:30I'm going to julienne my potatoes, make them into little matchsticks on my mandoline.
0:03:30 > 0:03:32If you don't have a mandoline,
0:03:32 > 0:03:34you could slice it by hand.
0:03:38 > 0:03:39You can see...
0:03:39 > 0:03:42it looks a bit like a twig.
0:03:42 > 0:03:45I find that potatoes sliced on a mandoline
0:03:45 > 0:03:48make the best shaped nests.
0:03:51 > 0:03:54Finely chop an onion.
0:03:54 > 0:03:56Whack them in the pan.
0:03:57 > 0:04:00Garlic. Ah...
0:04:00 > 0:04:04Smelly work, this. Smelly onions, smelly cheese, smelly garlic.
0:04:04 > 0:04:07But it makes for an extra tasty dish.
0:04:07 > 0:04:10Let's put this on the hob.
0:04:11 > 0:04:13I'm going to throw in a bay leaf.
0:04:13 > 0:04:18While that starts cooking I'm going to cut up my lardon.
0:04:22 > 0:04:28While that's sizzling, I'm going to cut up my stinky Reblochon cheese.
0:04:28 > 0:04:29Look at that.
0:04:29 > 0:04:33Squashy in the middle. Yum.
0:04:33 > 0:04:38You'll need 250 grams of Reblochon, which comes from the Alps.
0:04:38 > 0:04:42If you don't like Reblochon you could use a Brie, Camembert.
0:04:42 > 0:04:45OK. That's the cheese done.
0:04:45 > 0:04:50I'm going to throw in 100 millilitres of dry white wine.
0:04:50 > 0:04:51You just want to cook that
0:04:51 > 0:04:54until there's about a tablespoon of liquid left.
0:04:57 > 0:05:01My wine's reduced down and I'm going to add my potatoes.
0:05:02 > 0:05:06I'm going to pour this into the bowl.
0:05:06 > 0:05:08I've got to fish out the bay leaf.
0:05:08 > 0:05:11This is what you should do before you add the potatoes!
0:05:11 > 0:05:13Ah, yes. Found you!
0:05:13 > 0:05:16OK. Throw in the cheese.
0:05:16 > 0:05:18Look at all that cheese.
0:05:18 > 0:05:21You only live once. That's what they say.
0:05:21 > 0:05:24Give it a stir. Grab your tin.
0:05:24 > 0:05:28The tins are already buttered, so just load up each section.
0:05:28 > 0:05:33Overfill it because it kind of shrinks a little bit.
0:05:33 > 0:05:36Might not be the prettiest of dishes,
0:05:36 > 0:05:39but when it tastes this good, who cares?
0:05:39 > 0:05:41In the oven they go.
0:05:42 > 0:05:44And I'm going to clean up.
0:05:46 > 0:05:49After about 15 minutes, they'll be cooked.
0:05:51 > 0:05:55It smells certainly quite cheesy now.
0:05:55 > 0:05:57Let's have a look. Oh, it's bubbling away.
0:05:57 > 0:05:59They look amazing.
0:05:59 > 0:06:02Oh, yummy! Good stuff.
0:06:02 > 0:06:04All right, I'm going to scoop one out.
0:06:04 > 0:06:07Scoop it all out.
0:06:07 > 0:06:09Just like heaven on a plate!
0:06:11 > 0:06:15I really like the Rebluchon cheese, which is melted.
0:06:15 > 0:06:20Smoky bacon flavour. A bit of crunch from the potato on the top
0:06:20 > 0:06:25but then it's all kind of soft and cooked in the middle. Delicious.
0:06:25 > 0:06:29What these little tartiflettes lack in looks, they make up for in taste.
0:06:29 > 0:06:32A delicious springtime lunch.
0:06:41 > 0:06:43For my next recipe,
0:06:43 > 0:06:46I have a summery twist on a French winter classic.
0:06:46 > 0:06:49But first, I want to see the dish made by a master.
0:06:51 > 0:06:54La Fontaine De Mars is one of the oldest bistros in the capital
0:06:54 > 0:06:58and has been serving Parisians since Napoleonic times.
0:07:00 > 0:07:02It's famous for cassoulet,
0:07:02 > 0:07:05a traditional dish from the southwest of France.
0:07:05 > 0:07:07It's a regular on Parisian menus.
0:07:07 > 0:07:12The basic ingredients are beans, duck and sausage.
0:07:12 > 0:07:16For head chef Pierre, the cassoulet is all about the quality of the sausage.
0:07:16 > 0:07:18Secret ingredients in this sausage.
0:07:18 > 0:07:21There's shoulder of pork, throat.
0:07:21 > 0:07:25He's got a confit, so a slowly cooked skin of pork.
0:07:25 > 0:07:27And slowly cooked shallots.
0:07:27 > 0:07:30- Le sel, le poivre. - Salt and pepper. And that's it!
0:07:34 > 0:07:38A good Toulouse sausage is a must for any decent cassoulet.
0:07:38 > 0:07:41The sausage takes 15 minutes to cook.
0:07:41 > 0:07:43You want to do it slowly,
0:07:43 > 0:07:48because if you do it too fast then it will explode.
0:07:49 > 0:07:52'Once done, the sausage is added to the bean stew
0:07:52 > 0:07:55'and then his home-made confit duck.'
0:07:55 > 0:07:59It's then put in the oven for 10 minutes.
0:08:02 > 0:08:05And that's it. Pierre's signature cassoulet.
0:08:05 > 0:08:07Voila!
0:08:07 > 0:08:08Wow!
0:08:08 > 0:08:12'All that's left to do is sit down and enjoy.'
0:08:14 > 0:08:17All right, I'm going to have a little taste.
0:08:17 > 0:08:19Try a bit of the sausage.
0:08:20 > 0:08:21Mmm!
0:08:23 > 0:08:26It's really rich without having that greasy taste around your mouth.
0:08:26 > 0:08:29- C'est vraiment bon.- Bon.
0:08:29 > 0:08:31'Traditionally, this is a heavy stew,
0:08:31 > 0:08:35'but I'm going to transform it into a deliciously light dish.'
0:08:40 > 0:08:44I've come up with this light and quick version you can do,
0:08:44 > 0:08:48with all the flavours of cassoulet but with none of the hassle.
0:08:48 > 0:08:52I'm going to start by making my soup base.
0:08:52 > 0:08:54You need three pints of water in a pot.
0:08:55 > 0:09:00I'm going to add sun-dried tomatoes to give it a rich flavour.
0:09:00 > 0:09:04Then 30 grams of dried cep.
0:09:04 > 0:09:07Mushrooms aren't traditional in a cassoulet,
0:09:07 > 0:09:09but adding them will give real depth of flavour.
0:09:09 > 0:09:12And one of my favourite ingredients.
0:09:12 > 0:09:15Lovely smoky bacon.
0:09:15 > 0:09:17On the hob it goes.
0:09:17 > 0:09:20While that's simmering away,
0:09:20 > 0:09:22I'm going to start on my little dumplings.
0:09:24 > 0:09:27I need some duck and Toulouse sausage.
0:09:27 > 0:09:30The two really important ingredients in cassoulet.
0:09:30 > 0:09:33And I need a little blender.
0:09:34 > 0:09:40To start off, remove the skin off the sausage meat.
0:09:41 > 0:09:43I'm going to make meatballs
0:09:43 > 0:09:45and Pierre's Toulouse sausage packs a punch
0:09:45 > 0:09:49as the pork is minced in bigger bits than in other sausages.
0:09:49 > 0:09:54I've cut up my duck into smaller bits. Makes it easier to blend.
0:09:57 > 0:09:59Add a clove of garlic.
0:10:00 > 0:10:03Half an onion, roughly chopped, and some black pepper.
0:10:03 > 0:10:05I'm not going to add any salt.
0:10:05 > 0:10:08I think there's enough in there with the sausage.
0:10:08 > 0:10:09Put this on.
0:10:14 > 0:10:17JARRING GRINDING NOISE
0:10:17 > 0:10:20Whoa! OK, I think it's done!
0:10:20 > 0:10:22Once your mix is ready, get it onto a plate,
0:10:22 > 0:10:25ready to shape into the meatballs.
0:10:28 > 0:10:30Make them a bit smaller than a golf ball.
0:10:32 > 0:10:34Those are my meatballs done.
0:10:34 > 0:10:38Let's have a look and see how our soup is doing. Woo!
0:10:38 > 0:10:42Crazy, bubbling away, there. I'm going to take out all the bits.
0:10:42 > 0:10:46These ingredients have done their job now
0:10:46 > 0:10:49and infused my broth with all their delicious flavours.
0:10:50 > 0:10:53Then I need some tomato paste
0:10:53 > 0:10:55and one teaspoon of brown sugar.
0:10:56 > 0:10:58Two carrots.
0:10:58 > 0:11:01While that simmers away, I'm going to get a big pan.
0:11:03 > 0:11:06I'm not going to put any oil in the pan
0:11:06 > 0:11:09because the meatballs are quite fatty already.
0:11:09 > 0:11:11- Put one in to test it. - SIZZLING
0:11:11 > 0:11:14It's sizzling! That means it's hot enough.
0:11:14 > 0:11:17Let's put these meatballs in here.
0:11:17 > 0:11:19Use a big frying pan.
0:11:19 > 0:11:21Try not to overcrowd it.
0:11:25 > 0:11:28Then add some tinned beans, such as haricot.
0:11:28 > 0:11:31Mm, smells so good. I'm getting really hungry.
0:11:34 > 0:11:36They're done.
0:11:36 > 0:11:39Now to bring it all together.
0:11:39 > 0:11:41Put your sizzling meatballs in a bowl.
0:11:41 > 0:11:43The meatballs in there.
0:11:43 > 0:11:46Then add some of your delicious tomato soup.
0:11:46 > 0:11:51That lovely colour. The carrots are bright orange and that rich red colour.
0:11:53 > 0:11:57And finish it off with a nice sprig of parsley.
0:11:57 > 0:11:59Let's have a taste.
0:12:03 > 0:12:08Mm! Essentially all the flavours I tasted in the cassoulet
0:12:08 > 0:12:12but in a lighter, fresher kind of version.
0:12:12 > 0:12:16You just want to keep on shovelling it in. Really, really yummy.
0:12:18 > 0:12:21And if you want to know more about any of the recipes
0:12:21 > 0:12:27in the programme, log on to:
0:12:37 > 0:12:40For me, Paris is THE city of food.
0:12:40 > 0:12:42Degustation! Ca va?
0:12:42 > 0:12:46The best ingredients don't just find their way
0:12:46 > 0:12:49onto the dinner table in my tiny restaurant,
0:12:49 > 0:12:51but also at 11,000 others in the city.
0:12:51 > 0:12:55We all get our produce, one way or the other, from the same place.
0:12:58 > 0:13:02On the outskirts of the capital, you will find Rungis,
0:13:02 > 0:13:04the world's largest wholesale food market.
0:13:06 > 0:13:10Planes, trains and trucks bringing the tastiest delights.
0:13:10 > 0:13:15Of course there's cheese. More than 700 varieties.
0:13:15 > 0:13:18But also fish from the Med and beef from Argentina.
0:13:18 > 0:13:19Bonjour.
0:13:22 > 0:13:27The finest ingredients, destined for the dinner tables of Paris and beyond.
0:13:27 > 0:13:31OK, OK. A plus tard, alors. Merci!
0:13:31 > 0:13:35And the perfect place to find some quality beef for my next recipe.
0:13:36 > 0:13:39Every morning after an exhausting shift,
0:13:39 > 0:13:41the butchers go for breakfast.
0:13:41 > 0:13:45Instead of a bacon butty, it's steak tartare on the menu.
0:13:45 > 0:13:46Bonjour.
0:13:46 > 0:13:50Today they're getting my Japanese twist on this French classic.
0:13:50 > 0:13:51These guys are hardcore
0:13:51 > 0:13:54and don't like it when people mess with their food.
0:13:54 > 0:13:57They want it the way they've had it every day for the last 20 years
0:13:57 > 0:13:59at 7 o'clock in the morning.
0:13:59 > 0:14:02Keep it simple is the way they like it. So I'm not sure.
0:14:05 > 0:14:09At the on-site restaurant, I've got a tough crowd to please.
0:14:09 > 0:14:11THEY SPEAK FRENCH
0:14:12 > 0:14:15The butchers will expect their steak tartare
0:14:15 > 0:14:18to come with capers, shallots and a raw egg.
0:14:18 > 0:14:20But not today.
0:14:23 > 0:14:28I'm going to add a little Japanese twist. I've got some cubed cucumber.
0:14:28 > 0:14:32A bit of daikon radish that they use a lot in Japanese food.
0:14:32 > 0:14:34Some pickled ginger and some wasabi.
0:14:39 > 0:14:40OK.
0:14:41 > 0:14:44'I've roped in butcher Jean-Bernard,
0:14:44 > 0:14:47'who's been a regular at Rengis for over 40 years.
0:14:47 > 0:14:50'Cutting it like this will make it easier to chew.
0:14:50 > 0:14:52'Once you've done that, then slice it.'
0:14:55 > 0:14:59'Steak tartare needs the highest quality meat. I like to use fillet or sirloin.'
0:15:05 > 0:15:07I'm going to have a go.
0:15:08 > 0:15:10C'est trop epais?
0:15:10 > 0:15:12OK, so that's too thick.
0:15:12 > 0:15:15I don't have 40 years of experience, that's why I'm not as quick as him.
0:15:17 > 0:15:20'Jean-Bernard chops the meat finely,
0:15:20 > 0:15:22'then I get a go at the cleaver challenge.'
0:15:22 > 0:15:24My goodness, look at this!
0:15:29 > 0:15:31SHE WHOOPS
0:15:34 > 0:15:36Now for my Japanese twist.
0:15:36 > 0:15:40So I have chopped up some white Japanese radish.
0:15:40 > 0:15:43Daikon has a very mild taste, and a good crunchy texture.
0:15:43 > 0:15:45Some cucumber.
0:15:46 > 0:15:51You want a bit of salt. And I have some sugar.
0:15:52 > 0:15:53And some rice vinegar.
0:15:55 > 0:16:00Mix that all together and then you get some of your steak tartare.
0:16:02 > 0:16:06A little bit of wasabi. A bit of ginger.
0:16:07 > 0:16:10And that is your steak tartare with a little Japanese twist.
0:16:14 > 0:16:19It's the moment of truth. What will the butchers make of my version?
0:16:19 > 0:16:21I am terrified!
0:16:23 > 0:16:26OK, cheers. Sante!
0:16:26 > 0:16:28'I don't get off to a flying start.'
0:16:28 > 0:16:31HE RETCHES
0:16:33 > 0:16:35INAUDIBLE
0:16:41 > 0:16:45'Has this been a twist too far?'
0:16:45 > 0:16:47On y va! Ouais!
0:16:50 > 0:16:52Very, very good.
0:16:52 > 0:16:55Woo! Phew!
0:16:57 > 0:16:59C'est bon?
0:16:59 > 0:17:02- Can I taste one more? - Yeah, sure! Go ahead!
0:17:04 > 0:17:07He's having a second bite. That says something!
0:17:07 > 0:17:09Thank you very much.
0:17:09 > 0:17:11Another satisfied customer.
0:17:11 > 0:17:13I'm ready for bed!
0:17:13 > 0:17:15That was emotionally exhausting,
0:17:15 > 0:17:18'but the positive side is they liked the taste of it.'
0:17:18 > 0:17:23Yeah, so English girl one, French zero!
0:17:23 > 0:17:25Yes!
0:17:28 > 0:17:31In my little restaurant, I always liked to make simple food
0:17:31 > 0:17:34which showed off the best ingredients.
0:17:34 > 0:17:38Warm salads are popular in Paris and make an elegant starter.
0:17:39 > 0:17:44When fig's in season, I go to my local marche, my fresh produce market,
0:17:44 > 0:17:47pick up a bag, and usually they don't make it home
0:17:47 > 0:17:50because I eat them all on the way home.
0:17:50 > 0:17:53But if there's some left over, I love to make this salad.
0:17:57 > 0:18:03So what do I need? I need a red onion. I'm going to cut it in half.
0:18:03 > 0:18:04Oh, a little trick.
0:18:04 > 0:18:06When you want to scrape the board,
0:18:06 > 0:18:09always turn it round,
0:18:09 > 0:18:12so you're using the back, like this. Never scrape the board like this.
0:18:12 > 0:18:16When I hear somebody doing that, I'm like, "Ooh! The poor knife!"
0:18:16 > 0:18:20You blunt the blade if you do it that way.
0:18:20 > 0:18:23So I'm going to chop this finely.
0:18:23 > 0:18:26I'm not the fastest chopper but I get there in the end.
0:18:28 > 0:18:32Throw that all in there with a bit of butter.
0:18:35 > 0:18:37We're actually going to caramelise the onions.
0:18:38 > 0:18:42Ooh! I'm on fire!
0:18:44 > 0:18:45OK.
0:18:47 > 0:18:50So, the butter's starting to melt.
0:18:50 > 0:18:55Then I've got a fig. I'm going to just cut it in half.
0:18:56 > 0:18:59And then in quarters.
0:18:59 > 0:19:03And I'm going to need some red wine vinegar...
0:19:03 > 0:19:07for later. What you're looking for with these red onions
0:19:07 > 0:19:10is they'll turn translucent,
0:19:10 > 0:19:13soften, and get a beautiful kind of golden caramel colour.
0:19:13 > 0:19:15So these onions are ready.
0:19:15 > 0:19:20I'm going to put them in a bowl to set them aside.
0:19:20 > 0:19:22In they go.
0:19:22 > 0:19:25Now it's time for the chicken livers,
0:19:25 > 0:19:27which always go well with fruit.
0:19:28 > 0:19:31When I was a kid, I absolutely hated livers.
0:19:31 > 0:19:35My mum would try and disguise it in mince
0:19:35 > 0:19:37to make me eat the livers.
0:19:37 > 0:19:40They're small livers,
0:19:40 > 0:19:44so about 30 seconds to a minute on each side.
0:19:44 > 0:19:46I'm just adding a bit of salt.
0:19:49 > 0:19:53You can see it's started to caramelise round the edges.
0:19:53 > 0:19:55And then a splash of red wine vinegar.
0:19:57 > 0:19:59And that's the livers done. So hopefully...
0:19:59 > 0:20:01We'll have a little look.
0:20:01 > 0:20:04They should be nice and pink in the middle.
0:20:04 > 0:20:06Yeah! That's perfect.
0:20:06 > 0:20:08You want to serve it fairly quick.
0:20:10 > 0:20:12Just bung the salad in there.
0:20:13 > 0:20:16Then put the figs on too.
0:20:16 > 0:20:18Your livers.
0:20:18 > 0:20:20And some onions.
0:20:23 > 0:20:27Oh, forget it. Just use your hands!
0:20:27 > 0:20:29Add a pinch of good-quality sea salt
0:20:29 > 0:20:32and drizzle over extra-virgin olive oil.
0:20:33 > 0:20:35And a bit of black pepper.
0:20:39 > 0:20:43The French like to put hot bacon or freshly poached eggs in their salads.
0:20:43 > 0:20:46But this combination is my favourite.
0:20:46 > 0:20:50Et voila! My French fast food healthy lunch.
0:20:50 > 0:20:52Perfect.
0:21:00 > 0:21:05If there's one delicious ingredient you should never skimp on,
0:21:05 > 0:21:07it's chocolate.
0:21:07 > 0:21:09And it's the star of my final recipe.
0:21:09 > 0:21:12- Bonjour, madame.- Bonjour.
0:21:12 > 0:21:16It smells amazing in the shop, all the aromas from the chocolate.
0:21:16 > 0:21:19Catherine is a fifth-generation Parisian chocolatier
0:21:19 > 0:21:23and she's going to let me create my very own chocolate bar.
0:21:23 > 0:21:27So you have the different chocolates.
0:21:27 > 0:21:30- OK.- From different origins and different taste,
0:21:30 > 0:21:35- from the very bitter one. 100% chocolate.- 100%?- No sugar.
0:21:35 > 0:21:40- I've never tried 100%. - Let's try it.- A little bit.
0:21:42 > 0:21:43OK.
0:21:45 > 0:21:50It's to give the mixture more bitterness.
0:21:50 > 0:21:53- It's very bitter.- Yes.
0:21:53 > 0:21:56For my chocolate mousse, I'm looking for the chocolate bar
0:21:56 > 0:22:00which isn't too sweet,
0:22:00 > 0:22:02but not bitter.
0:22:02 > 0:22:04OK, so perhaps you can try these three.
0:22:04 > 0:22:07Venezuela, Madagascar and Santo Domingo.
0:22:07 > 0:22:12- I think a blend of this would make a really good chocolate bar for my...- I think so.
0:22:12 > 0:22:15The bitter Madagascan and Venezuelan
0:22:15 > 0:22:19both have at least 70% cocoa solids.
0:22:19 > 0:22:21So for a touch of sweetness,
0:22:21 > 0:22:24adding some Santo Domingo 60% will be perfect.
0:22:24 > 0:22:27I'm glad I'm not making this, because if I was making this
0:22:27 > 0:22:30I'd have chocolate all over me. That's what always happens.
0:22:30 > 0:22:33To get that rich quality chocolate,
0:22:33 > 0:22:36the French always mix in cocoa butter, rather than vegetable fat,
0:22:36 > 0:22:38which is cheaper.
0:22:40 > 0:22:44C'est tout! Mais c'est super simple. Ah, genial!
0:22:44 > 0:22:46All right, that is my chocolate bar.
0:22:46 > 0:22:49All I need to do now is let it cool down
0:22:49 > 0:22:53and I can take it home and make a great chocolate mousse.
0:22:58 > 0:23:01This chocolate mousse is for all those chocoholics out there.
0:23:01 > 0:23:04If you're crazy about chocolate, this is the one to make.
0:23:04 > 0:23:10To start off, you need to make your pastry cream. You need a pot.
0:23:10 > 0:23:14For this you'll need 250 mls of full fat milk
0:23:14 > 0:23:18and a heaped tablespoon of unsweetened cocoa powder.
0:23:20 > 0:23:22We're going to warm up our milk.
0:23:22 > 0:23:24You need three egg yolks.
0:23:26 > 0:23:28Keep your egg whites for later.
0:23:31 > 0:23:34Add to your egg yolks 50 grams of plain caster sugar
0:23:34 > 0:23:36and 20 grams of cornflour.
0:23:36 > 0:23:37OK, mix in your cornflour.
0:23:39 > 0:23:44Then you're just waiting for your milk to come to a boil.
0:23:44 > 0:23:47At this point, you have to be a bit careful,
0:23:47 > 0:23:50because if you pour it all in one go, you get scrambled eggs,
0:23:50 > 0:23:51so do it slowly.
0:23:54 > 0:23:59Now pop it back on a medium heat to thicken it up.
0:23:59 > 0:24:01Pour your cream in.
0:24:03 > 0:24:08All you need to do at this stage is keep on whisking.
0:24:08 > 0:24:12If you don't whisk, what happens is your cream will develop lumps.
0:24:12 > 0:24:15All you're waiting for is a little 'blop'.
0:24:15 > 0:24:18You're looking for your pastry cream to burp.
0:24:19 > 0:24:23That's definitely done. Grab a spatula.
0:24:24 > 0:24:25And then just scrape it out.
0:24:27 > 0:24:30Look at that. It's pretty amazing.
0:24:30 > 0:24:32You need a bit of clingfilm.
0:24:32 > 0:24:36You want to pat it onto the top, like this.
0:24:38 > 0:24:40Then it can go into the fridge to chill.
0:24:40 > 0:24:44This is where two of my leftover egg whites are put to good use.
0:24:44 > 0:24:48So to make my meringue, add half of the egg whites,
0:24:48 > 0:24:5350 grams of icing sugar, a couple of drops of lemon juice,
0:24:53 > 0:24:55a pinch of salt.
0:24:55 > 0:24:57Let's start whisking!
0:24:59 > 0:25:03When the mixture is pale and creamy, add the rest of the egg whites.
0:25:03 > 0:25:08This meringue will add a lightness to the mousse as well as a little bit of sweetness.
0:25:09 > 0:25:14Look how the meringues turn out. It's beautiful and shiny.
0:25:14 > 0:25:18It will make our mousse fluffy.
0:25:19 > 0:25:24I'm going to melt my bar of strong dark chocolate over a bain-marie.
0:25:27 > 0:25:30All we need to do now is bring all these components together,
0:25:30 > 0:25:33starting with our chilled pastry cream.
0:25:33 > 0:25:36Add this to this big bowl.
0:25:36 > 0:25:39This is where the magic is starting to happen.
0:25:39 > 0:25:44Give it a little whisk first, just to break up any lumps.
0:25:44 > 0:25:48OK. Then you incorporate your melted chocolate.
0:25:48 > 0:25:50Oh, look at that!
0:25:52 > 0:25:53Mix that in.
0:25:53 > 0:25:56It's all starting to come together.
0:25:56 > 0:25:58Now we're going to add our meringue,
0:25:58 > 0:26:01which is going to give it that sweetness.
0:26:06 > 0:26:08Then you want to fold it in.
0:26:08 > 0:26:10Scrape around the sides.
0:26:11 > 0:26:12OK.
0:26:12 > 0:26:16Last component, whipped cream. Look at that.
0:26:16 > 0:26:18This is what a mousse should be.
0:26:18 > 0:26:20You could probably just eat it like that,
0:26:20 > 0:26:24but it's much better if you let your mousse chill.
0:26:24 > 0:26:28I buttered some glasses and rolled some cocoa nibs round the inside.
0:26:28 > 0:26:31This will add some nice crunch and a bit of texture.
0:26:31 > 0:26:33Finishing touch!
0:26:33 > 0:26:34Cocoa nibs on top.
0:26:34 > 0:26:38Just pop it in the fridge. Four hours is best,
0:26:38 > 0:26:42but if you can really not wait that long, an hour.
0:26:42 > 0:26:46Just an hour and then you can devour this chocolate mousse.
0:26:51 > 0:26:54Look at that!
0:26:55 > 0:26:59It's like, whoa! Chocolate hitting you from every direction.
0:26:59 > 0:27:03This is the ultimate chocolate mousse.
0:27:06 > 0:27:11Voila. The finest ingredients really do make the best food.
0:27:11 > 0:27:13The proof is in the chocolate pudding.
0:27:14 > 0:27:16Next week, flavours to savour.
0:27:16 > 0:27:20A stylish salad with a heavenly mousse.
0:27:20 > 0:27:23It's almost too good-looking to eat.
0:27:23 > 0:27:27I head off on a Parisian getaway for the freshest seafood.
0:27:27 > 0:27:29It jumped!
0:27:29 > 0:27:32'And I get to grips with some heavy machinery...'
0:27:32 > 0:27:35I have a very big blowtorch.
0:27:35 > 0:27:37'..to make a luscious meringue tartlet.'
0:27:50 > 0:27:53Subtitles by Red Bee Media Ltd