Subtitles section Play video Print subtitles the most amazing tarter tan. Are those pink peppercorns? They are pink peppercorns. They're really good. They don't taste anything. Black peppercorns quite sweet, aren't they? Were really sweet. Very fruity. Pink peppercorns. Give it the sweetness. The black peppercorns. Give the heat. Now, What is that, baby Bonilla? This is one of the easiest deserts in the world to make, but one of the most delicious. There's a sort of take on the classic apple or pear to town. But when you Caramelizes bananas with peppercorns on the vanilla, I bet that takes amazing. Oh, my goodness. Incredible. Okay, that made the camera start off with a cold pen. First, you just press that budget in there. How come to you do it like that and not let it just melt naturally? Because I want butter to stay cold because I'm gonna stick the bananas in there and they will make the camel on camera. Is the bananas at the same time? Eso in goes those vanilla sees pods in there as well. Okay, peppercorns done. Yeah. Good girl. Sprinkle them over that butter just naturally. Naturally. Nice. And then not just very carefully Sprinkle sugar over that. Okay? you're doing them all the same size roughly the same size. Wedge it into the butter. Well, you know what? I want the bananas really caramelized. You just stop them between. If you cram them in like this, okay, they will stop the moving around. Nothing's moving. Nothing is okay. So who wedged in there? Spring the peppercorns on top of banana So that flavor in the camel on the top and the bottom right? Puff pastry puff pastry is difficult and time consuming to make. So I always buy Ready made. When I'm at home to get the best flavor and texture, go for the all butter type and keep your pastry cold before using it. This is where it gets really exciting. You get your fingers, you just pinch the end so we thin the end. If you do that for me very carefully have to be quick because the heat your fingers could melt the pastry. How comes you do it? Because we get it nice and thin so we can clip it underneath. Now take a spoon. What we do is lift up that banana. Tuck it underneath, see a possible like a parcel. See the thin bits of pastry. How easy it is to get it underneath. Yeah, that's why you thin them out. You do it so quickly. Or because I have to be quick. Otherwise the pastry amount. Notice how we're not using anything sharp. So we're not. Would that cut the pace? You if you That's right. So you have locked down. That is, guess on. We'll start caramelizing that those three little holes are so important. If we didn't put a hole in the pastry, it will cause a lot of steam to the pastry. Never cooks. It just goes really soggy. So really important. The cameras live Now we're working the camel. Give a little shake. How can you see the caramel through the pastry? Look what happens when it tilts. Yeah, I see. A lot comes running down. See? Yeah, I see. Now that pastry. Okay, it's like clinging onto bananas. And so when we turned upside down, but there's glove full of these caramelized bananas. Look at that. Wow. Hey, look So lucky. Look, a lucky look. A lucky ah looking like he got now, baby e, I'm sorry. E was birthday soon. 15. I've just worked out on my 50th. You're 18. Perfect. We should do a joint party. Yeah, love it. 12 to 4 for the old ones. 12 lunchtime time till four for the old one. So they could go to sleep Mega. And then we'll go on later. Come on. Here's where I get excited. Now look at the color of that caramel. So tilt the pan again. See how dark it is now? Wow, He's gotten a lot darker. 20 minutes in the oven. 190 to 200 degrees for a banana tarte attack. So see now where that pastries caramelizing Carol So dark. Just a little tip gas back on That will release it. Because if you tip it and it's still sticking, then somebody bananas. Well, stick. Yeah. So now you see what it starts spinning around like that moving around. And here we are at the moment of truth. When you know your daddy is the best chef in the world. Ready? Yeah. Wow, for the Vonetta. How delicious is that? May. This is not really good as well. My version of a classic at glorious lavender creme caramel. For dessert, the first job is the lavender sugar. You can buy this ready, made or simply had dried edible sprigs of lavender to caster sugar on store. You can also try this trick with vanilla pods and cinnamon to bring new, subtle flavors to sweets and bacon. For the creme caramel, melt plane caster sugar until it turns dark golden. Pour into ramekins, Sprinkle with lavender flowers and cool. Now to make a simple custard, gently heat whole milk in a pan until steaming. Meanwhile, whisk together eg villa sees and lavender sugar until golden and fluffy, then gradually pour the hot milk into the mix, whisking continuously until the custody. Smooth and creamy to set. Cook in a water bath. Orban Marie A good tip is the line of roasting tin with a cloth. To stop the ramekins jiggling around, poor your custard, then boiling water around the ramekins until halfway off the sides, then cook in a preheated oven for around 30 minutes, until set. Cool in the fridge. Then, when you're ready to serve, dip the ramekins in hot water to loosen the creme caramel. If wanna Lavenda Klink Caramel So if you want wrapped chocolate, start breaking up in little bits. We're gonna make the most amazing white chocolate mousse. Our first job is to bring half of our cream up to the boil. So what kind of cream is that in their dad? That is double cream. Okay, so it could make a really nice rich chocolate mousse. What's your favorite sort of chocolate? Is it white milk? Dark? I love white and milk. What's yours? I absolutely love milk. Chocolate? Oh, that's my guilty pleasure. Is it really hear Radio Cremin? So that goes in there? No, you can see what's happening straight away, can't you? It's melting really quickly. Melting really quickly. So Okay. Excuse me, Alicia. Jumpers White. So you won't spot it? Yeah, I got a nice little snack for later. In another bowl, add lime zest. Cold cream on west until it forms soft peaks. Lime cuts the sort of richness of the cream, and that starts to make chocolate mousse taste a little bit lighter. It smells really good. The land gives it a really nice zinging zaniness. You're absolutely right. Next add to the melted chocolate mixture because I'm whisking is just getting lighter and lighter on lighter. Have a little taste. Mm. Nice. Yeah, the line gives it a really nice taste. Tell you I need the rest of the moose. I need them for my dummy. No, Come on. Chocolate mousse into the fridge. On. Next job is to separate out three egg whites. This is why I need you at your absolute best. Okay? Because the whip those white is gonna be really tough, so we'll take it in turns 30 seconds each. Okay, you go first. 10 seconds gone. Come on to the 15 seconds gone. 20 seconds going. Come on, You can do it. 10 seconds to go. 54321 And change. Exit. Hold the ball. Right. No. No way. Seconds. This puny little thing And you come but a little machine guns because that's the best way of whipping up egg white. You start tipping That should really slowly. You should go. E don't very happy in there. So are contentious. Whipped egg whites will make our most light and airy. And when they've reached soft peaks weaken gently mix in are called white chocolate and cream mixture. Once the egg whites hit the cream chocolate sets egg whites keep the cream nice and fluffy. You get this. Nice light Moose in the bowl. Now. I need you to crush some rascals, please. With some fresh mint, you see all the juice coming out. Now take your nurse. Wow, that looks really cool. Now look at that down the bottom. There, look. Crusher aspirin. Delicious. Now I'm gonna set that in the fridge. If you want to come and open the door, please. Our yummy white chocolate mousse will take a least two hours to set. Holy Danny can help Daddy with the desert. Yes, please. On the lamb cutlets. Now, we all know that you love desserts. Yeah, we'll do. A little yogurt parfait was a macerated fruits. So the first thing I'd like you to dio is a take a tablespoon off isis sugar dust that over the fruits. Good. Now, is that enough? That's perfect. Thank you. Zest the orange over the fruits. And what's gonna happen now is gonna start to sort of marinate on what? Some basil in there that'll make it really flavors. Um, fresh puzzle in and then wait to get that little mix up. I'm gonna squeeze some fresh orange juice in there. Nice. And jenny. Okay. How gorgeous to those Berries. Look now, way Just leave them. Does marinate okay? That's what we call macerated Berries. Now for the mango Sunday rights. Mangoes in place. I love my anger is nice. Now they're naturally sweet. Okay, on mhm. Oh, that smells incredible. Now, how fresh does that smell, Barry Know you love art, right? Yeah. So you're gonna put these together. So nice little dollop off mangga at the bottom. Nice. And slowly. Once each glasses a layer of mango puree at the bottom spoon over a layer of thick natural yogurt on alternate until the glasses full. Well done. Now kill me on there. When you get your Berries, you sit your Berries on top. It tastes so fresh, but now they'll be marinated on the Berries. Have been slightly macerated on then. Finally not you don't Actually, sugar just tap on top. Very Look, it's beautiful. Now they sit in the fridge to get nice. I'm chilled. Okay, so if I take three, I promise not to sneeze. And you take one. Open the fridge door.