(group laughing)
(upbeat base music)
- I used to like it when Ebbers wasn't here.
- When was that?
- Cause, well, now he leaves his challenges.
- Part-time Ebbers...
- Hi boys.
Sorry I can't be with you in the studio today.
Only I've got another engagement here at Taste Of London.
But fear not, I've left you an awesome challenge.
Underneath the cloche is a book:
"Mrs. Beeton's cookery and household management".
A truly magnificent book that,
when it was first published,
was one of the most popular and best selling in the world.
I'd love for you to cook up a dessert
for when I return: a "garibaldi cream".
- This is old.
"One of the most popular and best selling books in the world
and it's expected that this new edition
will ensure that the name of Mrs. Beeton
will remain in accepted authority on all aspects of cookery
and running a home for the next century.
Other household subjects included are
flower arrangement, needle work, laundry work, handy craft,
choosing and caring for a pet."
This will explain a lot about Ebbers.
- This was first published in 1861.
- [Barry] Oh, okay.
- And is a guide to living in Victorian Britain.
- [Mike] So it's older than...
- Ebbers.
- No. Well, yeah, but it's also older
than the "Repertoire de la Cuisine".
- Yeah. Originally.
- Okay. So hang on.
Let's find out what this is first.
"Compounds of custard cream and flavoring,
the last being in the form
of fruit purees, juices essences."
Oh, and it's all in Imperial.
- This sounds quite nice.
It's a strawberry, vanilla and pistachio cream
prepared in a mold.
- Right, start the clock.
Absolute school boy era immediately.
- The favoring, is pureed.
- He's reading.
(Mike and Jamie laughing)
We've gotta make a fruit puree.
Strawberry puree.
- Yes, strawberry puree, a vanilla puree
and a pistachio puree, I think.
- That's a cream.
That says "pistachio cream."
- Yeah, but they're all creams.
- It's all there in the book.
I'm just, I'm just saying...
- Go on.
- It's all there in the book
- Go on, you dive in.
- So we need a mold.
- What about a bunt tin, let's say bunt.
A bunt, is that bunt?
- That's a jelly mold.
Should we do in a jelly mold?
- Let's do it in the jelly mold.
So basically you're making a custard.
- [Mike] I'm making a custard.
- What shall I do?
- You're still drawing a picture, so.
(Mike laughing)
(upbeat music)
Have you done that upside down?
- What do you mean?
Oh, I can fix it.
(Mike laughing)
- [Mike] Right, Warming milk.
- Mix. One egg and one egg yolk together.
- Egg, egg yolk.
Ounce of sugar.
- Ounce of caster sugar.
- What the hell is an ounce?
- This literally might come in handy.
(Jamie laughing)
- Mix eggs and sugar to a liquid.
- Yes, sir.
Then what?
- Pour the warmed milk over the eggs
and strain the custard into a pan
previously rinsed with cold water.
- Just go.
- You are saying, just go.
- You're not making a mayonnaise.
Chuck it in.
(upbeat music continues)
- Do not let the custard boil.
When the custard coats the spoon,
pour into a cool bowl and add vanilla if used.
Barry in the meantime,
could you puree some fruit through a very fine sieve.
- Ooh. Okay.
She had one of these didn't she?
(Jamie laughing)
- Push it through a very fine sieve.
- Sorry. You are saying, do this.
- [Jamie] Yes.
- It's not how, it's not gonna work, is it?
I'm blitzing it.
Then I then I'll sieve it.
(upbeat rock music)
(slow pensive music)
- This is as runny as it was 10 minutes ago.
We're adding a yolk.
I couldn't have heated this any slower.
- Does it coat the spoon?
Well, some of the lumps do.
(Barry laughing)
- I've seen worse custards.
Chill.
(upbeat music starts)
Spaff, how can I help now?
- Heat up some water in there for Barry,
which is gonna blanch some pistachios in it.
- To help us remove the husk?
- Yes.
- We need half an ounce of gelatine.
- Half an ounce.
Let's say that four four forty, .440 is half an ounce.
- Michael!
- What?
- We're following a recipe!
- So you are saying 0.060,
more gelatine is gonna make a difference.
- After that custard, yes.
- Well, you should have read it better.
You didn't even give me a thick custard.
- You do have a point.
I think this might be the end
of a nearly 20 year relationship.
- Fine. Okay. Okay. Okay.
We're gonna use all of these
and that's not even his sacred half an ounce.
- All of that for just one layer?
- I feel like I put my point across many times.
So this is thick.
(Jamie laughing)
This is it.
I'm going with the pilot.
My intestines are gonna look like jellied eels.
(Barry laughing)
- So many (beep) nuts.
Coach, could we have bought pre-shelled pistachio nuts?
(laughing)
- (beep) sakes.
- What's this?
- We've already got pre-shelled.
(laughing loudly)
- Give them here you (beep).
(upbeat music continues)
- Right. Four tablespoons of water.
- How much custard do we need?
(pensive music begins)
- Half a pint.
- You reckon that's half a pint?
- There should be three quarters of a pint there.
- Let's have a look.
- Quarter.
- What do we have so far Jay, I can't see, are we close?
(Jamie laughing)
Oh, it doesn't even make half a pint.
- How is that possible?
We followed the recipe to make three quarters of a pint.
- Where's the Ambrosia
because that's probably the best bet we've got.
- Yeah. Just top it out with Ambrosia.
Where's that gone?
- Ambrosia coming in.
Its really like....
- [Jamie] He won't know.
- Well it really sits on top, doesn't it?
- Hey, that's good, it will thicken it.
- That's 'cause that's a thick rich custard that one.
Blend your half pint of strawberry pure in there please.
And a little bit lemon juice, if we wanted to.
Now you are half ounce of gelatine
in four tablespoons of water.
- [Mike] Yes.
- Little bit of creative freedom for you.
- Okay.
- Color if necessary.
- Oh yes.
- Okay. Let's do it.
- Yeah?
- It needs to be more pink.
I'll use the ice bath again.
(upbeat music)
- (beep) could you whip some double cream?
(Mike and Jamie laughing)
- This path.
- And then in the instructions it says
"stir in lightly the whipped cream".
- Well you mean once it's whipped?
- Yeah.
- James!
(upbeat music continues)
- Mike, to say we also left the colorblind person
in charge of putting the color into the mix.
- Well, you're the only one
with a full set of working eyes in this situation.
- I know, but he didn't know when to stop.
- Stir in lightly.
- All at once or a little bit at a time?
- It's good to put feedback in,
after the action has happened.
Here we go, boys.
It's taken an hour and 37 minutes to make this.
- Could we have made all
of that and split it into three.
- [Mike] Course we could have Baz.
(splashing)
- Allowed to set. Fridge.
- Freezer.
- Fridge.
- It'll be quicker if it's a freezer.
- Then put in in the freezer.
- I'm using the pre-made custard,
you got your gelatine wish.
Please give me this wish.
(upbeat rock music)
- Right? Barry, can you dissolve half an ounce of gelatine?
Could you whip half a pint of cream?
- Yes.
(rock music continues)
- Fold lightly into the custard mixture just before setting.
- [Barry] Fold it!
(laughing)
- Okay, that is better.
So much thicker than our strawberry.
- [Barry] Uh oh
- Oh no.
It's already cement.
(Mike yelling)
- Go.
- I thought we were doing thirds?
- Messed up.
- Spaff!
- And look at the top layer.
That's fine. That's fine. Get's faster.
That would bounce off a wall, I reckon.
- [Jamie] This is gonna be disgusting.
- [Mike] Think of the texture though.
- This can go in the fridge to set up.
Whilst we get on with our pistachio cream.
We've blended up four ounces of pistachios.
We're dissolving some gelatine.
We're gonna add a little bit of sugar into it.
Barry's now whipping some cream.
- Okay, boys, I feel like this is the period of the video
where we had a bit of a dip
but this is where we make our triumphant return.
So that is sugar and gelatin.
- [Jamie] Yep.
- [Mike] Okay. Then straight into the mold?
- [Jamie] Straight into the mold.
Right, that goes into a fridge to set.
In the meantime we can make our chopped jelly.
"Chopped jelly used as a decoration
must be very clear and be chopped cleanly
with a wet knife on wet grease proof paper
so that the light is refracted from the cut surfaces,
as from the facets of a jewel."
Boys you're not gonna like this.
It's filtered through a foam
of coagulated egg whites and crushed eggshells.
(Barry scoffs)
- What? What's the flavor?
Was there a flavor in that?
- Lemon jelly might work.
- Cut thin strips of rind avoiding white pith.
- Yes Chef. Now what?
- We need to make up to half a pin of juice, but we don't.
- [Mike and Barry] 71 mils.
- Halfsies. These that's halfsies.
One lemon, halfsies water.
Well we we're well under half now.
- Look it's loads of water there.
- Look, how is that gonna make it clear?
And we need one and a half ounces of sugar.
(upbeat rock music continues)
- All right, one clove, little bit of cinnamon.
One clove. One clove. One clove. You've done one clove!
- I'm just saying,
the instructions are four of these for a pint.
- How much does that weigh?
- I'm not weighing it.
I'm going by the instructions.
We need to think about this logically.
Use it how we're used to.
Like steep it in water,
leave it five minutes, squeeze it,
and then just put it in.
- We need the shells and the whites of one egg.
- We have egg whites and shells from earlier.
- Okay.
"Wash the egg shells and crush."
So we'll do that little bit.
"Lightly whisk the whites until liquid
and add with shells to the infusion.
Heat steadily, whisking constantly
until a good head of foam is produced
and the contents of the pan becomes hot,
but not quite boiling.
The heat is then lowered.
And the contents of the pan left to settle in a warm place
covered with a lid for five to 10 minutes."
We're going to strain our jelly
through the cloth, into the bowl.
- But first we need to scorch this.
- We need to scald them.
So they all need to be clean, hot and clean.
- I know, I know we're following instructions
but I've got a funny feeling
this isn't gonna make any difference whatsoever.
And now pass the strainer out.
Great.
- What we don't have is a traditional jelly bag
and stand that's fit for purpose.
- [Barry] Do we not?
- Barry! Get it over.
(rock music continues)
- There we go.
How clear is that?
- Let's have a look.
Ready?
- [Mike and Jamie] Yeah.
- [Jamie] Right? Nearly clear.
Let's go one more time.
- [Mike] One more time, you sure?
- Yep.
- [Mike] Just the once?
Oh, we're going for ply.
This is charming ultra.
- Well it's going through nice and easy, isn't it.
Should I just?
- [Mike] Do it?
Good effort boys.
- That's gonna go set for one to one and a half hours.
At which point Ebbers should be back.
We can chop the jelly.
Turn the dessert out of the mold.
- I'm not looking forward to that bit.
- Serve it up to him.
(intense music begins)
- Oh my goodness.
- [Jamie] Ooh.
- It's not see through.
- Just go, just chop it.
- Go on Jay.
It'll be good for you to do something
for this recipe, so far.
(Jamie screaming)
(All screaming)
- Out! Out! Out!
- Jay!
- So just get on there out, turn it out, turn it out.
- [Mike] Alright. Ready everyone.
(mold thunking)
(All exclaiming)
(All yelling)
- If you are enjoying this,
there are some small things you can do
to make a big difference to us.
Like the video.
Subscribe if you aren't.
Click the notification bell and select all.
Thanks.
- Well look who strolls in.
- Look, I just left you a bit of fun and games.
- Oh, what.
- We had a lot of fun.
- What we've created is a Gari-bicka-bali.
- Gari-bicka-bali?
- Yeah. It's a garibaldi cream
with a lot of bickering in the middle.
(All laughing)
- Essentially for once,
we thought that given it was such an old recipe
and we couldn't find a photo of it online.
We asked the food team Kush to create what we think
it should have looked like.
Based on how we interpret it with 2022 techniques
and methods and Kush's approach.
So I'm hoping....
- Oh, I'm nervous.
- This is what you've created.
- Oh goodness.
Please, please, please.
(intense electronic music)
- That's very good.
- That looks beautiful, doesn't it?
- Three perfect layers of essentially,
strawberry bavarois, vanilla bavarois
and a pistachio cream surrounded by chopped jelly.
- [Jamie] That's beautiful.
- [Mike] That is stunning. They actually....
(laughing)
- Now I'm intrigued to know what you guys have come up with
- In 3, 2, 1.
- I mean the idea is there!
- [Barry] Why it look so sore?
(All laughing)
- [Ebbers] It does.
It's definitely a little more bulbous up top.
What I'm really hoping
is that we should be able to get a slice.
(upbeat electronic music)
- [Jamie] Whoa.
- So a beautiful bavarois should be
soft and bouncy but smooth enough for you to cut through.
It's a classic French technique
that Mrs. Beeton captured perfectly.
- [Jamie] Oh my.
- [Mike] Give me the plate quick, give the plate.
(laughing)
- It's very, very similar.
And I would say...
- It's not that similar.
- Quite impressive.
So just dig in and see what happens.
- Cheers
- Cheers.
- That vanilla layer is beautifully simple.
- The strawberry layer's fantastic.
- But the strawberry is so fresh.
- It's very very firm
but then as soon as you eat it, it's so smooth. It melts.
(upbeat electronic music continues)
- Lovely flavor from the strawberry.
It's got a really sort of lifted strawberry flavor.
It's just probably not quite set enough
and maybe not smooth enough.
The vanilla is the best flavor needs a bit more vanilla
and possibly a bit more sugar to bring out the vanilla.
And the texture of that bottom layer
whilst not as smooth to cut,
is a delicious flavor of pistachio.
Oh what's in the jelly, that's...
- Lemon.
- Medicinal.
- Oh, somebody doubled the amount of clove.
- That's was quite heavy on cloves.
- Who could that have been?
- Tastes like you've been to the dentist.
Overall, how did you find the book?
- A nightmare.
(Ebbers laughing)
- An outdated nightmare.
- There's a lot of gender stereotyping
within that book that needs to be left in the past.
- More people should know how to sew a button on,
that's all I'm saying.
- That would've made a better pudding.
- Yeah.
- I don't really know what happened while I wasn't here
but if you enjoyed it
and you want to see them recreate more recipes
from either this book or other historic books
give the video a like, and we'll know to make more.
(beeping)
- Wow. This is the thickest thing I've ever touched.
(laughing)
No!
(laughing)