Are those pink peppercorns?

那些是粉紅色的花椒嗎？

They are pink peppercorns.

它們是粉紅色的花椒。

They're really good.

他們真的很好。

They don't taste anything.

他們沒有任何味道。

Black peppercorns quite sweet, aren't they?

黑胡椒很甜吧？

Were really sweet.

真的很甜蜜。

Very fruity.

很有果味。

Pink peppercorns.

粉紅的花椒。

Give it the sweetness.

給它的甜頭。

The black peppercorns.

黑胡椒。

Give the heat.

給熱。

Now, What is that, baby Bonilla?

現在，那是什麼，寶貝Bonilla？

This is one of the easiest deserts in the world to make, but one of the most delicious.

這是世界上最容易做的甜點之一，但也是最美味的甜點之一。

There's a sort of take on the classic apple or pear to town.

有一種把經典的蘋果或梨帶到城裡。

But when you Caramelizes bananas with peppercorns on the vanilla, I bet that takes amazing.

但是，當你焦糖香蕉與花椒香草，我敢打賭，需要驚人的。

Oh, my goodness.

哦，我的天啊

Incredible.

難以置信

Okay, that made the camera start off with a cold pen.

好吧，這讓相機一開始就用了一支冷筆。

First, you just press that budget in there.

首先，你只要把那個預算按在那裡就行了。

How come to you do it like that and not let it just melt naturally?

為什麼你要這樣做，而不是讓它自然融化？

Because I want butter to stay cold because I'm gonna stick the bananas in there and they will make the camel on camera.

因為我想讓黃油保持涼爽 因為我要把香蕉插在那裡，他們會在鏡頭裡做駱駝。

Is the bananas at the same time?

香蕉是在同一時間？

Eso in goes those vanilla sees pods in there as well.

Eso在去那些香草看到莢在那裡也。

Okay, peppercorns done.

好了，胡椒粉做好了。

Yeah.

是啊。

Good girl.

乖孩子

Sprinkle them over that butter just naturally.

將它們自然而然地灑在那黃油上。

Naturally.

自然而然。

Nice.

很好啊

And then not just very carefully Sprinkle sugar over that.

然後不只是很小心地在上面撒糖。

Okay?

好嗎？

you're doing them all the same size roughly the same size.

你做的都是一樣的大小，大概是一樣的大小。

Wedge it into the butter.

楔入黃油中。

Well, you know what?

嗯，你知道嗎？

I want the bananas really caramelized.

我想讓香蕉真的焦化。

You just stop them between.

你只要把他們攔在中間。

If you cram them in like this, okay, they will stop the moving around.

如果你這樣塞進去，還好，它們會停止移動。

Nothing's moving.

什麼都沒動

Nothing is okay.

沒有什麼是好的。

So who wedged in there?

那麼是誰楔入了那裡？

Spring the peppercorns on top of banana So that flavor in the camel on the top and the bottom right?

春天的花椒在香蕉上面 所以那個味道在駱駝的上面和下面對嗎？

Puff pastry puff pastry is difficult and time consuming to make.

酥皮酥皮的製作難度大，耗時長。

So I always buy Ready made.

所以我總是買現成的。

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.

我在家的時候，為了得到最好的味道和口感，就選擇全黃油的那種，而且在使用前要把麵餅放涼。

This is where it gets really exciting.

這才是真正令人興奮的地方。

You get your fingers, you just pinch the end so we thin the end.

你拿到手指，你只要捏住末端，這樣我們就能把末端弄薄。

If you do that for me very carefully have to be quick because the heat your fingers could melt the pastry.

如果你為我做的非常小心必須要快，因為熱你的手指可能會融化糕點。

How comes you do it?

你是怎麼做到的？

Because we get it nice and thin so we can clip it underneath.

因為我們把它弄得又細又好，所以我們可以把它夾在下面。

Now take a spoon.

現在拿個勺子。

What we do is lift up that banana.

我們要做的是舉起那根香蕉。

Tuck it underneath, see a possible like a parcel.

把它塞到下面，看到一個可能像包裹一樣。

See the thin bits of pastry.

看到薄薄的一點糕點。

How easy it is to get it underneath.

要想把它弄到下面去，談何容易。

Yeah, that's why you thin them out.

是的，這就是為什麼你要把他們稀釋掉。

You do it so quickly.

你做得這麼快。

Or because I have to be quick.

或者因為我必須要快。

Otherwise the pastry amount.

否則麵餅量。

Notice how we're not using anything sharp.

注意，我們沒有使用任何尖銳的東西。

So we're not.

所以我們不是。

Would that cut the pace?

這樣會不會減慢速度？

You if you That's right.

你，如果你，這是正確的。

So you have locked down.

所以你已經鎖定了。

That is, guess on.

就是說，猜上。

We'll start caramelizing that those three little holes are so important.

我們要開始焦化，這三個小孔是如此重要。

If we didn't put a hole in the pastry, it will cause a lot of steam to the pastry.

如果我們沒有在麵餅上打一個洞，就會導致麵餅受到大量的蒸汽。

Never cooks.

從不做飯。

It just goes really soggy.

只是去了真的很溼潤。

So really important.

所以真的很重要。

The cameras live Now we're working the camel.

攝影機直播，現在我們正在拍攝駱駝。

Give a little shake.

抖一抖。

How can you see the caramel through the pastry?

你怎麼能透過糕點看到焦糖呢？

Look what happens when it tilts.

看它傾斜後會發生什麼。

Yeah, I see.

是的，我明白了。

A lot comes running down.

很多東西都跑下來了。

See?

看到了嗎？

Yeah, I see.

是的，我明白了。

Now that pastry.

現在，糕點。

Okay, it's like clinging onto bananas.

好吧，這就像緊緊抓住香蕉一樣。

And so when we turned upside down, but there's glove full of these caramelized bananas.

所以，當我們顛倒過來， 但有手套滿這些焦糖香蕉。

Look at that.

你看那個。

Wow.

哇哦

Hey, look So lucky.

嘿，你看這麼幸運。

Look, a lucky look.

看，一個幸運的表情。

A lucky ah looking like he got now, baby e, I'm sorry.

運氣好啊，看他現在的樣子，寶貝兒，我很抱歉。

E was birthday soon.

E是生日快到了。

15.

15.

I've just worked out on my 50th.

我剛剛鍛鍊了50歲。

You're 18.

你已經18歲了

Perfect.

完美的。

We should do a joint party.

我們應該做一個聯合黨。

Yeah, love it.

是啊，喜歡它。

12 to 4 for the old ones.

舊的12比4。

12 lunchtime time till four for the old one.

12午飯時間到四點的老。

So they could go to sleep Mega.

所以他們可以去睡覺了，Mega。

And then we'll go on later.

然後我們以後再繼續。

Come on.

來吧。

Here's where I get excited.

這就是我興奮的地方。

Now look at the color of that caramel.

現在看看那焦糖的顏色。

So tilt the pan again.

所以又把鍋傾斜了。

See how dark it is now?

你看現在多黑？

Wow, He's gotten a lot darker.

哇，他變得更黑了。

20 minutes in the oven.

在烤箱中20分鐘。

190 to 200 degrees for a banana tarte attack.

190到200度的香蕉塔餅攻擊。

So see now where that pastries caramelizing Carol So dark.

所以，現在看到的地方，糕點焦糖卡羅爾如此黑暗。

Just a little tip gas back on That will release it.

只要稍微加點油，就會釋放出來。

Because if you tip it and it's still sticking, then somebody bananas.

因為如果你給它點小費，它還在粘著，那就有人香蕉了。

Well, stick.

好吧，堅持。

Yeah.

是啊。

So now you see what it starts spinning around like that moving around.

所以現在你看它開始轉來轉去這樣移動的。

And here we are at the moment of truth.

而我們現在就在這關鍵時刻。

When you know your daddy is the best chef in the world.

當你知道你的爸爸是世界上最好的廚師。

Ready?

準備好了嗎？

Yeah.

是啊。

Wow, for the Vonetta.

哇，對於Vonetta。

How delicious is that?

這多好吃啊？

May.

5月。

This is not really good as well.

這也不是真的好。

My version of a classic at glorious lavender creme caramel.

我的經典版本在光榮的薰衣草焦糖。

For dessert, the first job is the lavender sugar.

甜品方面，第一項工作就是薰衣草糖。

You can buy this ready, made or simply had dried edible sprigs of lavender to caster sugar on store.

你可以買這個現成的，做的或簡單地有乾的可食用的薰衣草芽到砂糖商店。

You can also try this trick with vanilla pods and cinnamon to bring new, subtle flavors to sweets and bacon.

你也可以用香草豆莢和肉桂來嘗試這一招，為甜食和培根帶來新的微妙味道。

For the creme caramel, melt plane caster sugar until it turns dark golden.

奶油焦糖，將平面砂糖融化至變成深金色。

Pour into ramekins, Sprinkle with lavender flowers and cool.

倒入奶瓶中，撒上薰衣草花，冷卻。

Now to make a simple custard, gently heat whole milk in a pan until steaming.

現在要做一個簡單的吉士粉，將全脂牛奶在鍋中輕輕加熱至蒸熟。

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.

同時，將eg墅見和薰衣草糖攪拌至金黃蓬鬆，然後逐漸倒入熱牛奶，不斷攪拌至保管。

Smooth and creamy to set.

光滑細膩的定型。

Cook in a water bath.

在水浴中烹飪。

Orban Marie A good tip is the line of roasting tin with a cloth.

奧爾班-瑪麗 一個好的建議是用布把烤盤的線。

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.

為了防止奶罩晃來晃去，先將奶罩貧乏，然後將奶罩周圍的開水煮至半邊，然後在預熱的烤箱中煮30分鐘左右，直到定型。

Cool in the fridge.

在冰箱中冷卻。

Then, when you're ready to serve, dip the ramekins in hot water to loosen the creme caramel.

然後，當你準備好食用時，將奶瓶浸泡在熱水中，使焦糖鬆軟。

If wanna Lavenda Klink Caramel So if you want wrapped chocolate, start breaking up in little bits.

如果想吃拉文達-克林克焦糖 所以如果你想吃包心巧克力，就開始掰開一小塊。

We're gonna make the most amazing white chocolate mousse.

我們要做最棒的白巧克力慕斯。

Our first job is to bring half of our cream up to the boil.

我們的第一項工作是把一半的奶油煮沸。

So what kind of cream is that in their dad?

那麼，他們的爸爸身上是什麼奶油？

That is double cream.

那是雙份奶油。

Okay, so it could make a really nice rich chocolate mousse.

好吧，所以它可以做一個非常好的 豐富的巧克力慕斯。

What's your favorite sort of chocolate?

你最喜歡哪種巧克力？

Is it white milk?

是白奶嗎？

Dark?

暗？

I love white and milk.

我喜歡白色和牛奶。

What's yours?

你的是什麼？

I absolutely love milk.

我絕對喜歡牛奶。

Chocolate?

巧克力？

Oh, that's my guilty pleasure.

哦，這是我的罪惡感。

Is it really hear Radio Cremin?

真的能聽到克雷明電臺的聲音嗎？

So that goes in there?

所以，這是在那裡去？

No, you can see what's happening straight away, can't you?

不，你可以直接看到發生了什麼，不是嗎？

It's melting really quickly.

它的融化真的很快。

Melting really quickly.

融化真的很快。

So Okay.

所以，好吧。

Excuse me, Alicia.

對不起，艾麗西婭。

Jumpers White.

連衣裙白色。

So you won't spot it?

所以你不會發現它？

Yeah, I got a nice little snack for later.

是啊，我得到了一個很好的小點心以後。

In another bowl, add lime zest.

在另一個碗裡，加入青檸皮。

Cold cream on west until it forms soft peaks.

西面的冷霜直到形成軟峰。

Lime cuts the sort of richness of the cream, and that starts to make chocolate mousse taste a little bit lighter.

青檸削減了奶油的那種濃郁感，這就開始讓巧克力慕斯的味道變得更淡一些。

It smells really good.

聞起來真不錯。

The land gives it a really nice zinging zaniness.

這塊土地給人一種非常好的扎心的感覺。

You're absolutely right.

你說的很對

Next add to the melted chocolate mixture because I'm whisking is just getting lighter and lighter on lighter.

接下來加入到融化的巧克力混合物中，因為我在打發就是越來越輕，越來越輕。

Have a little taste.

有一點味道。

Mm.

嗯。

Nice.

很好啊

Yeah, the line gives it a really nice taste.

是啊，這句話給人的感覺真的很好。

Tell you I need the rest of the moose.

告訴你，我需要剩下的麋鹿。

I need them for my dummy.

我需要他們為我的假人。

No, Come on.

不，來吧。

Chocolate mousse into the fridge.

巧克力慕斯放入冰箱。

On.

在。

Next job is to separate out three egg whites.

接下來的工作是分離出三個蛋清。

This is why I need you at your absolute best.

這就是為什麼我需要你在你的最佳狀態。

Okay?

好嗎？

Because the whip those white is gonna be really tough, so we'll take it in turns 30 seconds each.

因為那些白衣人的鞭子會很難纏，所以我們輪流來，每人30秒。

Okay, you go first.

好吧，你先來。

10 seconds gone.

10秒後

Come on to the 15 seconds gone.

來到15秒過去了。

20 seconds going.

二十秒後開始。

Come on, You can do it.

來吧，你可以做到這一點。

10 seconds to go.

還有10秒

54321 And change.

54321而改變。

Exit.

退出。

Hold the ball.

握住球。

Right.

好吧，我知道了

No.

不知道

No way.

不可能

Seconds.

秒。

This puny little thing And you come but a little machine guns because that's the best way of whipping up egg white.

這個小東西，你來了，但一個小機槍，因為這是最好的方式 攪拌蛋白。

You start tipping That should really slowly.

你開始給小費，這應該真的很慢。

You should go.

你應該去。

E don't very happy in there.

E在裡面不是很開心

So are contentious.

所以是有爭議的。

Whipped egg whites will make our most light and airy.

打發的蛋清會讓我們最輕盈飄逸。

And when they've reached soft peaks weaken gently mix in are called white chocolate and cream mixture.

而當他們已經達到軟峰削弱輕輕地混合在被稱為白巧克力和奶油混合物。

Once the egg whites hit the cream chocolate sets egg whites keep the cream nice and fluffy.

一旦蛋清打到奶油巧克力套裝蛋清就能讓奶油保持良好的蓬鬆度。

You get this.

你懂的

Nice light Moose in the bowl.

碗裡的麋鹿很輕。

Now.

現在就去

I need you to crush some rascals, please.

我需要你去揍幾個流氓，求你了。

With some fresh mint, you see all the juice coming out.

再加上一些新鮮的薄荷，你看汁水都出來了。

Now take your nurse.

現在帶著你的護士。

Wow, that looks really cool.

哇，這看起來真的很酷。

Now look at that down the bottom.

現在看看下面的情況。

There, look.

在那裡，看。

Crusher aspirin.

破碎機阿司匹林。

Delicious.

好吃極了

Now I'm gonna set that in the fridge.

現在我要把它放進冰箱裡了

If you want to come and open the door, please.

如果你想來開門，請。

Our yummy white chocolate mousse will take a least two hours to set.

我們美味的白巧克力慕斯至少需要兩個小時才能凝固。

Holy Danny can help Daddy with the desert.

神聖的丹尼可以幫助爸爸處理沙漠。

Yes, please.

是的，請。

On the lamb cutlets.

在羊排上。

Now, we all know that you love desserts.

現在，我們都知道你喜歡甜點。

Yeah, we'll do.

是的，我們會做。

A little yogurt parfait was a macerated fruits.

一點酸奶凍糕是一種浸漬水果。

So the first thing I'd like you to dio is a take a tablespoon off isis sugar dust that over the fruits.

所以我想讓你做的第一件事就是在水果上撒上一湯匙糖粉。

Good.

很好啊

Now, is that enough?

現在，夠了嗎？

That's perfect.

這是完美的。

Thank you.

謝謝你了

Zest the orange over the fruits.

將橙子去皮，放在水果上。

And what's gonna happen now is gonna start to sort of marinate on what?

而現在要發生的事情，是要去開始排序醃製在什麼？

Some basil in there that'll make it really flavors.

裡面放些羅勒，會讓它真正有味道。

Um, fresh puzzle in and then wait to get that little mix up.

嗯，新鮮的謎題進去，然後等著被那個小混混。

I'm gonna squeeze some fresh orange juice in there.

我要去擠點新鮮的橙汁在裡面。

Nice.

很好啊

And jenny.

還有Jenny

Okay.

好吧，我知道了

How gorgeous to those Berries.

多麼華麗的那些貝瑞。

Look now, way Just leave them.

聽著，別管他們了

Does marinate okay?

醃製好嗎？

That's what we call macerated Berries.

這就是我們所說的浸漬莓。

Now for the mango Sunday rights.

現在是芒果週日權。

Mangoes in place.

芒果到位。

I love my anger is nice.

我愛我的憤怒是好的。

Now they're naturally sweet.

現在他們自然是甜的。

Okay, on mhm.

好吧，在嗯。

Oh, that smells incredible.

哦，聞起來真不可思議。

Now, how fresh does that smell, Barry Know you love art, right?

現在，這味道有多新鮮，巴里知道你喜歡藝術，對吧？

Yeah.

是啊。

So you're gonna put these together.

所以你要把這些放在一起。

So nice little dollop off mangga at the bottom.

那麼好的小糰子在底層關了芒果。

Nice.

很好啊

And slowly.

而慢慢的。