(Upbeat lively music)
- Hello everyone.
And welcome to the channel.
- Now, over the last year
our normals here have been challenging me to
take a few guilty pleasures, you know
basic dishes and make them gourmet.
So today, given that usually that ends
up in a lot of palickity lippy fact chat.
I thought we'd split the tables.
- Woo. Someone got out the wrong side of bed this morning.
- So today the guilty pleasure is a humble bowl
of granola and milk.
And all we want our normals to do is make it gourmet.
- It's so humble that this is gonna be easy.
- We've got a plan.
- Yeah
(upbeat music)
- Granola and milk, seeds, nuts, fruit,
some stickiness some sort of honey maybe,
some spices in a bowl.
Cold, refreshing milk from a cow or otherwise.
Simple. Start cooking in 3, 2, 1.
Cool. Let's do this boys.
- We've got a lot to do.
- Confidence.
- Remember teamwork.
- Would anyone else like some parchment?
- Why did I just hear Janice for a second though.
- Really weird.
(laughing)
- So gimme the outline here boys. What are you making?
- We are taking the humble bowl of cereal
and we're turning that into a gourmet dessert.
So imagine a tempered edible bowl with homemade granola
at the bottom, a layer of peach jelly, a creme pat made
from the cereal milk and granola blended, pieces of
honeycomb. Just an incredible indulgent dessert.
- Jay, you've got a lot of chocolate there.
What on earth are you doing?
- I'm gonna make a chocolate bowl.
- So Jay, just double checking.
When you say you were making a chocolate bowl
you made the solid chocolate bowl that you would serve
in a Michelin star restaurant
or one that you would make with Evie?
- Let's find out.
- No.
- In half an hour.
- We talked about this.
- The second is not an option.
- I'm going to temper 400 grammes of chocolate.
I'm going to inflate some balloons
and I'm going to dip the balloons in the chocolate.
And hopefully there'll be a bowl.
- One of the layers, that's gonna sit
within our chocolate bowl, a peach jelly,
simply a tin of peaches blended up with some gelatin.
We're easy. One tin this amount.
So I'm guessing only about probably three sheets.
- Guessing
- Guessing, the guessing is crazy.
Like six, six leaves to a pint. How much you making?
- We're giving the wrong job to the wrong guy.
- Four leaves sets one pint, which is 5-7 mils.
So about, about four leaves.
- I can spell something burning.
I don't know whether it's my pan or your pan.
- I think it's my sugar on the hob.
- Oh cool.
- I am making the honeycomb.
- Yep. So we've had sugar, butter, golden syrup.
All in a pan, melted is come up to a bubble.
It's bubbling away.
I'm waiting for that to turn like a deep brown.
As soon as it's done that, bicarb in, stir, stir
stir it's gonna go crazy.
And then I'm gonna line a tray with it. Let it cool down.
- Great, Jay, how hot is that chocolate?
Cause it looks a bit warm to me.
- Well, it's gotta be at least 46.
- Yeah. It looks about 146.
- Oh 49. Yeah, we'll get that off.
- So now bring that down to 28.
- How are you gonna do that?
- I'm going to pour into another bowl.
This metal bowl is cold because of metal.
- You can seed it with more cold chocolate
so you can chop up chocolate, put more cold chocolate in.
And as that melts, it
- Will bring the temperature down.
- It will bring the temperature down.
- Yeah.
- Or you can dip the bowl you've got
into a bowl of ice water.
Just make sure you don't get the ice in it.
- Why is that 52/55.
- It's broken.
- Why's no one appreciating my honeycomb.
- Oh, now it's going up.
- What's, what just happened?
- I thought I did a good job on that.
- We're here to admire your honeycomb mate
as you asked for.
(laughing)
- Don't look at my honeycomb.
- How big do we want these bowls
- Stop
- About that big.
- I can maybe a little bit smaller, a little bit smaller.
Can you not let the spit go everywhere
everywhere as your doing with that.
- So I need to get down to 28
back up to 32 and then dip my balloons in it.
- Jay, we're really relying on you
you need to get this right.
- I know
- If I was tempering chocolate
I probably wouldn't use a wooden spoon.
- I'm not, I'm using a Silicon spatula.
- Excellent
- Jelly on a sheet, into the fridge.
- What did you go for?
- The sache said four sheets, but I've put eight in
because I want it to be a really thick jelly
not a wibbly, wobbly one.
- So you are taking Mike, the actual dish that I gave you.
- Yep. The granola and milk and blending
up into a cereal milk thing that you can strain.
- Yeah. I'm gonna strain it.
Then I'm gonna use the milk from it to make my creme pat.
I've just added some vanilla paste in now
I'm going to bring this up
to the boil and then I need to do
something with eggs ,right?
- Oh, there's an egg yolk here.
- Oh yeah. I left, I left that for you.
- Thanks mate.
- If you think about a lot
of the classic French desserts that use creme pat
the creme pat is quite literally the cement
that holds everything together.
Now you want it to be light
and vanillary and sweet and not heavy and rough like cement
but it is the kind of the building block
of everything from a Millay to various different ghettos.
- So I'm gonna start with our homemade granola,
dark sugar, coconut oil, honey and then go in all of our
oats, almonds, pistachios and extra nuts.
Then they get whipped up in an egg white mixture
and into the oven at 160 for about 20 minutes.
- What's this for? What are you doing? What's this?
- Well, that is not coming in the kitchen.
- What are you doing?
- No, it's not coming in the kitchen, just some of it.
- What, what, what are you doing?
- We tie the ballons to this
over a bowl so that any dripping doesn't make any mess
and we can save that chocolate for later.
- The beauty about tempered chocolate is
it sets very quickly.
- Excellent. You don't think I should use this?
- I mean it, the only, the only place it might help you is
to stop the balloon from flopping over.
But, it should set and stand pretty quick.
- How many bowls you doing right?
- I say do like less, but more layers
of the chocolate to make them thicker.
- That's cool, when you were trying to use eight leaves
of gelatin I didn't butt in.
Did I? I just let you go on with it.
- Yeah.
- Cause it's it's teamwork.
You've got your expertise. I've got mine.
(laughing)
- That's good that is, that's good.
Granola in the oven, jelly in the fridge.
Now I've gotta do some candied nuts.
Sugar, water, cray of caramel and into some dust.
- Like a brittle?
- A brittle.
So it's turning amber and you know it's done
when the smoke starts to hurt your eyes very slightly
which is now.
I think it's dark enough.
- I think for a brittle, you would normally stir it
through so that all the nuts are coated.
- This is a gourmet brittle though, Evers.
- Tempered
- Lay it perfect, I want like
Yes!
- Mike, Mike.
- Hello
- How would you fancy getting me some grease proof paper?
Yep. Perfect. That, I'm just turn off.
Oh, oh (censored)
- Actually stuck in my tooth.
- Jay, these could be great.
- They could be
- Looking great, Jay.
- Right? Whilst they're chilling.
Shall I start some flap jack?
- Oh yeah, that
(laughing)
- Oh yeah.
- Could you roughly chop 100 grammes of nuts for me, please?
- Have you done your two jobs?
- No, I have three jobs.
- Oh, I've done my two jobs.
- How many jobs have you?
Oh, Jay's blame some balloons.
- I'm asthmatic
- Excuse me.
(laughing)
- Is the creme pat gonna be snackable as well?
(laughing)
- Don't be a (censored), this is what you do.
And this should be a wake up call for you.
(Lively music)
- We're at the point now we might have to
start bringing all the elements
together and seeing if our visual visions gonna make sense.
- Dunno what that is.
- We agreed that I was gonna make a flapjack.
Yeah. So I'm making a flapjack.
- Yeah. Yeah.
- Don't whilst I'm making the flapjack.
Tell me we don't need me to make the flap jack.
- We forgot where the flap jack is going.
- Why don't we put it into a tin, bake it.
- And just eat it.
- Then cut out a spoon from it.
- Okay, you do that.
(laughter)
You're in charge of bowls and spoons.
I wanna see you whistle a flapjack.
- Hey, Siri, set a timer for 20 minutes.
- Are you just shouting it to hope there's some device.
- How are you gonna save your creme pat?
- I think I'm gonna diplomat it.
- Boys, I think I need to bring a fan.
- It's really not drying is it?
- Really not.
- Have we got a fan
- Drying? Got air conditioning.
- Oh
- Are you sure you want me to let this down?
You could build a house on this and it lasts for years
- Delegate Mike, what would you like one
of your normals to do for you?
- Could you whip up some cream please?
- Yes. Sure.
- Jamie?
- Yeah.
- Could you half 480 please?
- 240.
- Great Barry, could you whip up 240 grammes of that now?
(censored)
- What are you doing Jay?
- Cooling it down.
- I was asked if there should be any badges awarded today
but I'm not sure anybody's done anything
- But Michael doing the final, that creme pat I think.
We now to get everything to the front, taste it all.
And construct.
- What are you doing with the slab of flapjack?
- Gonna make a spoon Evers.
- That's not gonna work.
- How? We don't know that.
Okay. Boys, boys, boys.
It's not gonna work.
- Is it not?
- Right boys, we're gonna try Technique 1.
- Okay
- How did that go for you?
- Technique 1 is not the one to use.
(laughing)
- It didn't even set mate.
- Mike. We could be in trouble here.
If these don't set, we have nothing to serve it in.
- What are you doing?
- Yeah. So as long as you get a little nick.
- Do you think you should go faster than that?
- No. No.
- (gasp) It's coming away.
It's coming away.
It's moving quite slowly, but it is moving.
- Right? This is the, this is the one we want.
- Yes, yes.
- It's crack slightly in one corner. It's looking good.
- Great job. Yes. Yes.
- See, it's really quite stuck in there.
- Yeah. I like the balloon in there.
(laughing)
- Do you, do you want me to.
- Come on, come on.
- Do not get bored.
- It's so boring.
- It's that last bit? Cause Mike's doing a great job
but he's hot little hand.
- Yeah, yeah, yeah.
- Into the fridge, into the fridge.
- Oh me, right!
- That does look excellent.
- This is it.
- Crumble in
- What's next?
- Yeah. Jay, if you can take the creme pat
out of the fridge and then snip off the end.
- You get that Jamie size
- Go all the way around. Oh no.
- The edges first.
Yeah. Cool, cool, cool.
- He's gonna look like a Mr. Whippy.
- Careful.
- It's no pressure.
- We're good, we're good. So that's the milk
- Then, granola.
- Oh mate, that looks nice.
- Little bits of honeycomb.
Little bit of brittle and finish it
with peach.
- Step back and we will get it into the sets.
The question is, bowl of granola and milk.
Have you made it gourmet?
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Thanks.
- You're welcome.
- The end result has got loads
and loads and loads of different components in it
which all need lots of precision.
And most of them have worked quite well.
- It's not even tried it yet.
- It's already sling.
- Nice crunch chocolate.
Cheers!
- Get some fresh peach
- Get everything, get a bit of everything.
- You can taste the cereal milk.
- You can taste a lot of the cereal milk can't you?
- I think the standout bits there, is the granola
which isn't too sweet, but it's got a lovely crunch to it
and golden all over.
I think the brittle has got a good snap and doesn't get
stuck in your teeth.
The honeycomb also eats really well and the food team
and I were talking about it.
I think maybe it was just the ratio of bicarb
to hot mixture, which meant you got so many bubbles
that when you got all that lovely lift
it burst its way out of it before it had time to cool
- Too much bicarb in.
- It eats quite well.
But it's sank right back, which is why it's very flat.
The chocolate was tempered well enough to hold up so
that it came away from the balloon.
It's not perfect, but to be that thin and to
be holding it shape, I think is a pretty good effort.
The only thing that doesn't work is the consistency
of the jelly.
Cause it's just a little bit too thick to be
a nice eating experience.
Even though the principle of it
and the taste of it, and the peachiness is, is good.
All the elements are kind of tasty, but as a dish
it's just very, very cloying and sweet and it
hasn't got anything to cut through it, but it was fun.
It was experimental.
And you got most of those processes
To a point where they eat really well.
I don't think you can pass or fail it
until you've identified what the definition of gourmet is.
- Would this make it onto the menu
in one of the best restaurants in the world?
- No.
- Well then it's a fail then isn't it?
(laughing)
- Will that ever be the question?
- Well over to you guys,
if you'd have been set the same task
what dish would you have made?
Comment down below.
- And let us know what simple dish should
either us normal or Evers the chef make gourmet next time.
- And as always give the video
a like if you like this carnage.
We'll see you in the next one.
- It's not carnage, it's creative.
- It wasn't a big
- Yeah. Look at that.
- It's not sure it's gourmet.
- We can give you stuff and then we can get out your way.
- Okay.
- And we can mop your brow
and we can give you like scalpels and stuff.
- I'll hold your hair back.
(laughing)