hi guys hope you’re well Jamie all over here I am going to give you my recipe
here I am going to give you my recipe
here I am going to give you my recipe for a great Christmas dessert is
for a great Christmas dessert is
for a great Christmas dessert is indulgent delicious beautiful to see it
indulgent delicious beautiful to see it
indulgent delicious beautiful to see it is from my new Christmas cookbook but
is from my new Christmas cookbook but
is from my new Christmas cookbook but nothing Alaska it’s brilliant for
nothing Alaska it’s brilliant for
nothing Alaska it’s brilliant for Christmas because you can do bits ahead
Christmas because you can do bits ahead
Christmas because you can do bits ahead and put it in the freezer and then when
and put it in the freezer and then when
and put it in the freezer and then when it goes out it’s stunning first up short
it goes out it’s stunning first up short
it goes out it’s stunning first up short crust sweet pastry
crust sweet pastry
crust sweet pastry I’ve got plain flour 200 grams and then
I’ve got plain flour 200 grams and then
I’ve got plain flour 200 grams and then the other element of flour is almond
the other element of flour is almond
the other element of flour is almond flour then I’m gonna flavor it subtly
flour then I’m gonna flavor it subtly
flour then I’m gonna flavor it subtly with a fine grater and half an orange
with a fine grater and half an orange
with a fine grater and half an orange one egg goes in really lovely rich yolks
one egg goes in really lovely rich yolks
one egg goes in really lovely rich yolks look at that then I’m going to go in
look at that then I’m going to go in
look at that then I’m going to go in with a pack of butter about 150 grams
with a pack of butter about 150 grams
with a pack of butter about 150 grams sort of generous pinch of salt in here
sort of generous pinch of salt in here
sort of generous pinch of salt in here we’re gonna buzz it up as soon as it
we’re gonna buzz it up as soon as it
we’re gonna buzz it up as soon as it comes together onto a table and I’m just
comes together onto a table and I’m just
comes together onto a table and I’m just gonna hug it I don’t want to overwork it
gonna hug it I don’t want to overwork it
gonna hug it I don’t want to overwork it I don’t want my hot hands just sort of
I don’t want my hot hands just sort of
I don’t want my hot hands just sort of affect it will wrap up pop that in the
affect it will wrap up pop that in the
affect it will wrap up pop that in the fridge to relax on there is lovely
fridge to relax on there is lovely
fridge to relax on there is lovely pastry that I did about an hour ago
pastry that I did about an hour ago
pastry that I did about an hour ago I’ve rubbed this 25 centimeter mould
I’ve rubbed this 25 centimeter mould
I’ve rubbed this 25 centimeter mould with some butter and I’m just gonna dust
with some butter and I’m just gonna dust
with some butter and I’m just gonna dust a nice clean surface and just use a
a nice clean surface and just use a
a nice clean surface and just use a rolling pin or some cling film just to
rolling pin or some cling film just to
rolling pin or some cling film just to roll this out we roll this up now just
roll this out we roll this up now just
roll this out we roll this up now just let it kind of go in if something breaks
let it kind of go in if something breaks
let it kind of go in if something breaks you can just plug it and fix it so once
you can just plug it and fix it so once
you can just plug it and fix it so once you’ve done that get a little fork and
you’ve done that get a little fork and
you’ve done that get a little fork and we’ll just put a few little holes this
we’ll just put a few little holes this
we’ll just put a few little holes this will just relieve any steam that builds
will just relieve any steam that builds
will just relieve any steam that builds up just use some greaseproof paper or
up just use some greaseproof paper or
up just use some greaseproof paper or some cling film if you’re gonna use
some cling film if you’re gonna use
some cling film if you’re gonna use cling film use the cook safe cling film
cling film use the cook safe cling film
cling film use the cook safe cling film that the non PVC stuff some people have
that the non PVC stuff some people have
that the non PVC stuff some people have baking beans
baking beans
baking beans I have baking rice okay so just push
I have baking rice okay so just push
I have baking rice okay so just push that down then just loosely put this
that down then just loosely put this
that down then just loosely put this over like that and we’re going to cook
over like that and we’re going to cook
over like that and we’re going to cook this for 10 minutes at 190 degrees
this for 10 minutes at 190 degrees
this for 10 minutes at 190 degrees Celsius and then after it’s done that
Celsius and then after it’s done that
Celsius and then after it’s done that what I’ll do is remove the cling film
what I’ll do is remove the cling film
what I’ll do is remove the cling film and the rice and let it have another
and the rice and let it have another
and the rice and let it have another sort of 5 to 10 minutes so it looks like
sort of 5 to 10 minutes so it looks like
sort of 5 to 10 minutes so it looks like this what I’m gonna use is some
this what I’m gonna use is some
this what I’m gonna use is some beautiful dulce de leche right we’ll
beautiful dulce de leche right we’ll
beautiful dulce de leche right we’ll just spoon that out and then about 10
just spoon that out and then about 10
just spoon that out and then about 10 minutes ago
minutes ago
minutes ago I got some lovely vanilla ice cream out
I got some lovely vanilla ice cream out
I got some lovely vanilla ice cream out the freezer and into the fridge and I’m
the freezer and into the fridge and I’m
the freezer and into the fridge and I’m going to make a layer of ice cream and
going to make a layer of ice cream and
going to make a layer of ice cream and just break it up so I’m gonna put in the
just break it up so I’m gonna put in the
just break it up so I’m gonna put in the freezer and then I’ll show you
freezer and then I’ll show you
freezer and then I’ll show you what’s do next so italian-meringue we’re
what’s do next so italian-meringue we’re
what’s do next so italian-meringue we’re going to go in with 300 grams of sugar
going to go in with 300 grams of sugar
going to go in with 300 grams of sugar we’re going to go in with 80 milliliters
we’re going to go in with 80 milliliters
we’re going to go in with 80 milliliters of water we just give it a little shake
of water we just give it a little shake
of water we just give it a little shake around pop it on a medium high heat then
around pop it on a medium high heat then
around pop it on a medium high heat then I’m going to use a sugar thermometer now
I’m going to use a sugar thermometer now
I’m going to use a sugar thermometer now you can get these online easy-peasy
you can get these online easy-peasy
you can get these online easy-peasy we’re going to take it to 110 degrees
we’re going to take it to 110 degrees
we’re going to take it to 110 degrees Celsius and then turn it down and let it
Celsius and then turn it down and let it
Celsius and then turn it down and let it creep up to 120 I need 5 eggs guys crack
creep up to 120 I need 5 eggs guys crack
creep up to 120 I need 5 eggs guys crack the eggs into a dish you want pure egg
the eggs into a dish you want pure egg
the eggs into a dish you want pure egg whites no egg yolks okay you don’t wanna
whites no egg yolks okay you don’t wanna
whites no egg yolks okay you don’t wanna bust them to be gentle we need a clean
bust them to be gentle we need a clean
bust them to be gentle we need a clean bowl for our mixer and clean whisk the
bowl for our mixer and clean whisk the
bowl for our mixer and clean whisk the five egg whites go in I’m gonna put a
five egg whites go in I’m gonna put a
five egg whites go in I’m gonna put a pinch of salt in here okay so let’s get
pinch of salt in here okay so let’s get
pinch of salt in here okay so let’s get that down for whack so we’ve got the
that down for whack so we’ve got the
that down for whack so we’ve got the sugar at 120 degrees Celsius and then we
sugar at 120 degrees Celsius and then we
sugar at 120 degrees Celsius and then we are going to carefully pour it into the
are going to carefully pour it into the
are going to carefully pour it into the Machine of course it’s really really hot
Machine of course it’s really really hot
Machine of course it’s really really hot so it’s immediately cooking the egg
so it’s immediately cooking the egg
so it’s immediately cooking the egg whites and it’s gonna give you that
whites and it’s gonna give you that
whites and it’s gonna give you that incredible cooked bouncy meringue let
incredible cooked bouncy meringue let
incredible cooked bouncy meringue let this whisk for about 10 minutes to cool
this whisk for about 10 minutes to cool
this whisk for about 10 minutes to cool down and make it silky smooth this is
down and make it silky smooth this is
down and make it silky smooth this is what you get at the end of this
what you get at the end of this
what you get at the end of this beautiful journey last bit is that
beautiful journey last bit is that
beautiful journey last bit is that incredible kind of hit of lovely silky
incredible kind of hit of lovely silky
incredible kind of hit of lovely silky smooth banana with the caramel so I’m
smooth banana with the caramel so I’m
smooth banana with the caramel so I’m gonna get to cut them at an angle about
gonna get to cut them at an angle about
gonna get to cut them at an angle about half a centimeter by centimeter thick
half a centimeter by centimeter thick
half a centimeter by centimeter thick I’m gonna get two parts of lime will use
I’m gonna get two parts of lime will use
I’m gonna get two parts of lime will use the zest from a little fine grater then
the zest from a little fine grater then
the zest from a little fine grater then I’m gonna roll just to get the juices
I’m gonna roll just to get the juices
I’m gonna roll just to get the juices going cut it in half and then the lime
going cut it in half and then the lime
going cut it in half and then the lime juice over the banana so we’ve got it
juice over the banana so we’ve got it
juice over the banana so we’ve got it frozen it’s hard we’ve got an oven on
frozen it’s hard we’ve got an oven on
frozen it’s hard we’ve got an oven on four whack about 220 we’re going to put
four whack about 220 we’re going to put
four whack about 220 we’re going to put the banana over the top and let’s get
the banana over the top and let’s get
the banana over the top and let’s get Spile our meringue on top silky smooth
Spile our meringue on top silky smooth
Spile our meringue on top silky smooth I’m just gonna move the meringue in and
I’m just gonna move the meringue in and
I’m just gonna move the meringue in and around you can try and create some wispy
around you can try and create some wispy
around you can try and create some wispy ends and then last but not least a
ends and then last but not least a
ends and then last but not least a little drizzle or camp coffee which is
little drizzle or camp coffee which is
little drizzle or camp coffee which is coffee flavored essence right just
coffee flavored essence right just
coffee flavored essence right just ripple it through there she is so we’re
ripple it through there she is so we’re
ripple it through there she is so we’re gonna put this in at 220 degrees Celsius
gonna put this in at 220 degrees Celsius
gonna put this in at 220 degrees Celsius for about 4 minutes she’s looking mighty
for about 4 minutes she’s looking mighty
for about 4 minutes she’s looking mighty fine
fine
fine get yourself
get yourself
get yourself a little Bowl or something like that and
a little Bowl or something like that and
a little Bowl or something like that and take this over rest it on top and it
take this over rest it on top and it
take this over rest it on top and it will just pop straight out like that
will just pop straight out like that
will just pop straight out like that look at that let’s get into this
look at that let’s get into this
look at that let’s get into this beautiful there into the middle gorgeous
beautiful there into the middle gorgeous
beautiful there into the middle gorgeous use your knife underneath the slice that
use your knife underneath the slice that
use your knife underneath the slice that you’ve created we’ve got the lovely
you’ve created we’ve got the lovely
you’ve created we’ve got the lovely orange and almond crumbly biscuit base
orange and almond crumbly biscuit base
orange and almond crumbly biscuit base we’ve got the caramel layer here we’ve
we’ve got the caramel layer here we’ve
we’ve got the caramel layer here we’ve got the ice cream the banana and lime
got the ice cream the banana and lime
got the ice cream the banana and lime and then that beautiful coffee tinted
and then that beautiful coffee tinted
and then that beautiful coffee tinted Italian meringue it’s hot on the outside
Italian meringue it’s hot on the outside
Italian meringue it’s hot on the outside and around the biscuit base and it’s
and around the biscuit base and it’s
and around the biscuit base and it’s just starting to melt in the middle it’s
just starting to melt in the middle it’s
just starting to melt in the middle it’s a perfect temperature it’s so that
a perfect temperature it’s so that
a perfect temperature it’s so that thanks for watching hope you enjoy it if
thanks for watching hope you enjoy it if
thanks for watching hope you enjoy it if you want to check out the book just
you want to check out the book just
you want to check out the book just click the link and have a happy
click the link and have a happy
click the link and have a happy Christmas and a Happy Happy New Year
Christmas and a Happy Happy New Year
Christmas and a Happy Happy New Year okay
okay
okay [Music]
[Music]
[Music] you
you
you [Music]
”
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