right okay so hello foodtube welcome to
our live show with London food tech week
so you all say hello to foodtube please
come on give them away and so what we’re
going to do is we’re going to make an
espresso martini tiramisu to come
through we’re at the Hoxton Hotel in
Shoreditch and we’re here fun London
food tip week so this is our live the
live team here say hello Wayne come on
Tom he’s pulling it all together we’ve
got Lily on camera and we were all the
people that were here for London food so
we they’re coming through now I’m going
to show you how to make an espresso
martini tiramisu it’s a recipe that I
dreamed up the other day so we’ll try
and remember everything
so the first thing we need is we’re
going to do it make it slightly
healthier and so what we’re going to do
is I’m gonna put about 400 grams of
natural yogurt in there normally
traditionally with this recipe you would
use only a double cream but we’ve gone
half and half just because we’re trying
to sort of make it a little bit
healthier so 400 about 400 milliliters
of double cream and then vital
ingredient is you need your mascarpone
in here so let’s just go over here our
it’s slightly terrifying because I’m the
food busker I cook on the street people
try my food and then they tell me what
they think it’s worth and I’m used to
having a bit of an audience but not this
big just have a look at this slot come
on give them a wave you belong oh my god
they’re being very British okay so um so
I’ve got my mascarpone in I’ve got my
double cream in and I’ve got my yogurt
in now I’ve got some coffee liqueur I’m
gonna put 100 mils in so it just should
have it’s about 100 mils and then it’s
an espresso martini so you need some
vodka and so I’m gonna put 25 50 mils of
vodka in there it’s important to get
that one up now I need a somebody from
the audience I need somebody to help me
come on come on somebody blitz it right
in you come come on first one to put it
hello what’s your name
hello Milly John nice to sit great glass
okay now do you mind getting dirty well
you’re a girl you don’t mind getting a
messy it’s all do you so you need to go
slow and slowly mix those ingredients in
I can’t just do a little bit of that
right slowly slowly I’m just gonna stand
over here okay get them all mixing it’s
important to the head chef to have a
commie chef yes okay like it that’s it
hit faster and really get it all
incorporated I like it I like it
that’s a double filament it will thicken
actually please come on well done I’m
very impressed
are you looking for a job real Lake Park
sound clear off any thoughts on right
okay well also very again please those
internal well done Millie thank you so
much okay so let’s just now coming up a
butcher’s at this so that’s all mixed
together and all those beautiful
ingredients are there now that he’s
naughty town right there absolutely
delicious so let’s just put that over
there now this is an Italian dessert
with coffee so I’ve got a coffee
business where we put really good coffee
into pot I’m going to use that and what
I’ve done is is I’ve created a load of
espresso now espresso is really cool
because it’s basically it’s like a king
of coffee it’s um a coffee extracted
under pressure and what happens when you
do that you see you collect all the
natural oils that are released in the
roasting process and that collects and
forms as a crema on the top and that’s
got a lot of great flavors that are
going on so I’ve made about 10 cups of
espresso and I’ve dropped them in there
I’m just gonna make one more
and you can see it’s got this beautiful
feminine that comes on the top and
that’s what I’m going to soak my sponge
fingers in okay so it’s kind of a it’s
kind of a classic recipe but what you
would normally use these in the style of
wine but I’m going to use I’ve used the
cup of the Cure and the vodka because
it’s got that sort of twister thing
right so I’ve got my espresso it’s got
the crema on the top now the thing to
remember when you’re doing this is that
you don’t want soggy biscuit
nobody likes healthy biscuits right so
you need to just do it in cold coffee
and you need to be quick if you leave it
in too quickly this is a sponge it will
suck in that coffee so it’s like you
with me drop it in drop it over that’s
it it’s literally that fast so it’s just
going in dropping it over there and
dropping it in now this is a real time
recipe it’s something that we came up
with on foodtube
where it means that there’s no edits
there’s no stopping I’ve got to talk
non-stop for 15 minutes actually it’s
probably gonna be about seven minutes um
and then so we’ve just got that so I
can’t mess up that’s all now so I’m just
breaking my biscuits because I want a
good even mixture on the bottom okay so
that’s my first load of biscuits down
now I’m gonna get my mixture in now
really did a great job because it’s
really nice and firm it’s got the
beautiful coffee liqueur so just drop it
in and then what I’m going to do is
we’ve aside I’m just going to twist the
ball round and just push it out now what
I like to do it I like to be able to see
the different layers when I do a
tiramisu and so what I do is you so just
make sure that I don’t or sit down all
over the place I don’t mind there being
a few gaps but what I try to do is try
not to get too much on the side right
that’s that done now I’m gonna give it a
bit of a seasonal vibe you know we’re in
autumn we’re coming up to the party
season and so are
is a big flight is a big color and it’s
a big flavor you’ve got the pumpkin
I’ve got these clementines here which is
just a great thing to Punk that sort of
espresso martini
tiramisu that I’m doing now if you’re
doing a regular tournament soon you
could use these as well it’s a great
garnish but it adds a beautiful flavor
and so I’m just gonna just put this in
and what I’m trying to do is I’m trying
to get it down the sides first because I
want people to be able to see that
because it really helps to the
presentation so that’s that going in and
then I’m going to give it a dust of
cocoa powder
again it goes down the side and then I
go again with my sponge fingers now
let’s what I’m gonna do is I need
another another come on right in what
I’m doing crack on okay
now quickly as well okay right so now
what I also did is I took the peel off
one of these last night and this is a
great way to sort of help with
presentation to do something a little
bit snazzy but also what’s great about
it is is it sort of concentrates flavor
so what I did is is that I took the peel
off and then I got a knife and I just
very thinly cut off the pit now the pith
is is really bitter it’s actually got
pectin what impact it is what you’re
using jams and marmalades
to get them to set it’s a natural
setting agent but I got that off because
it’s quite bitter and then what I did is
I just whacked it in the oven
I like gas smart 54 about Dominic don’t
mess it up yet has got 100 people
watching ok no pressure no pressure and
so I’ll just put it in the fridge for
about um sorry the oven for for about I
don’t know an hour that’s 150 and then
just took it and then just turn it off
and left it in there and it’s become
incredibly brittle and so what’s great
about this is is it could it’s orange
crisps essentially and what you can do
is you can blitz it down and use it as
an orange dust and because it’s had all
the moisture evaporated out of it it’s
incredibly orange so it’s gone up so I’m
going to use that as a garnish later now
someone look here it’s exactly exactly
so let’s go now you can see the layers
of this I’m very impressed okay it’s
good it’s good so what do you do when
you’re not cooking textile okay okay
what’s a nap tell us about the app very
quickly it’s a nutritional app brings
transparency to food labels and allows
done Linden food take a vote it’s
awesome okay yeah I would stay with the
app because okay good man another round
of applause please
okay so now I can boy I’m gonna do two
more like two more layers but I’m going
to stop that now because I don’t want
you to get bored so you do two more
layers and you put more filling in now
this is another important tip when
you’re making a tiramisu not the sort of
thing that you would make and serve a
couple of hours later it’s so important
that you leave it in the fridge to stay
overnight so all the ingredients get to
know each other so last night I made
this little bit you know just look at
him it’s just so that’s beautiful right
and so what I’m going to do is I’m now
gonna do a couple of cool little
garnishes to go on it so first thing I
do is I’m gonna get my orange crisp so
I’m gonna leave two of them and it’s
peep three the rest are going in there
so let’s just get that this is gonna go
into this mini blender now if you’re a
fan of food busker or you’ve seen some
of the stuff that I’ve done on Fuji
you’ll recognize this guy
yeah we’re not good friends because he
let me down on the street when I was
doing a real-time recipe don’t mess
about today because you know what
happened let me know in the comment box
below what you think about what are we
calling him okay flip the living
daylights out of you are orange now
remember no moisture and clearly brittle
Filipinos were really fine good
so beautiful right so it’s like it’s
like a really cool little garnish that
you can do so it’s just get him I’m just
gonna do that only to that plate and I
just have a look at that okay beautiful
that is absolutely stunning
now this is an espresso martini tiramisu
so coffee coffee coffee
so these my friends are basically coffee
coated chocolate beans just absolutely
delicious let’s just check tasty tasty
tasty like really tasty yeah so stop
there Arabica beans that have been
lightly roasted and then they’re covered
in really good chocolate so they’re more
icing they’ve got that crack of that
coffee so I’m just going to basically
blitz those
okay now I’ve done a rough one because I
want some chunks on there and so now
we’ve got this wicked situation let me
just put these over here well you’ve got
chunks and you’ve got big bitch you’ve
got small bits and I’m just going to get
those introduced onto the top of my
tiramisu it’s just so cool because
you’ve got coffee being reinforced and
it’s like when you do dishes what you’re
essentially looking to do is build
flavors and you can build different
flavors but you can also reinforce the
same flavors in different ways so that’s
what we’re doing here
so then we’ve got orange crisps which
I’m just going to sort of do a sort of
New Age something I don’t know what I’m
doing there basically but then I just
get my orange crisps and just put those
on the top and then soon you just got
this really beautiful seasonal espresso
martini term assume that’s ready come on
let’s hear it now if you’re a fan of
food busker then you know that what
happens next I cook on the street people
try my food and then I ask them what
they will pay for the most now we’re
here at the Hoxton Hotel in Shoreditch
and so what I’m going to do is is I’m
going to take it to that lock there but
no man I’ve got to tell you what it is
so can you all just turn around please
just turn round I can see with the
camera turn around why just come over it
just come over here god they’re so
obedient right now I’m wrecking it
so let’s see what the people at the
Hoxton Hotel will pay for it right okay
right okay so now you can turn back
around now you forgot you’re actually
watching it on your phone so that
doesn’t really work does it not so
clever huh okay so now I’m just gonna go
down I’m gonna get some now just come
look just come whenever look at that
just look at that absolutely beautiful
yeah it’s infused overnight all those
flavors have got to know each other
you’ve got the beautiful mixture oh come
on
these people are so lucky okay so I’m
just gonna get a load of trifle rallied
up
and then we’re going to take it out
there to the hotel room for the Hoxton
Hotel I’m not sure if we’re allowed a
needle and let’s see what people pay for
my espresso martini tiramisu can I get
some respect for my waiting skills come
on
okay right now they’ve had a lot of love
so can we go this way is that okay right
come on come on come on who wants one
come on come on come on come on come on
okay right there you go help yourself
there this one here this one here this
one and then take your spoon let’s take
a spoon come on do you know each other
would you like to tasty
espresso martini delicious what would
you pay for a full one 350 350 see they
Steve thanks they know how it works
right come on here we go come on come on
Katie
get in there a spoon come on spoon okay
come on you have sandwiched in between
the pair of them come on come on get
involved share as well nice isn’t this
nice it’s lovely
right okay so espresso martini
tiramisu that’s done over here how much
would you pay for a full one okay
550 nice it’ll be nice that it’s a
Friday the whole time what would you say
depends how big it is but maybe a final
say total man answer there what are you
saying either 506 pounds six pounds here
you can come for Christmas one that’s
what areas is my brother can I rely on
my brother
okay separated it burn okay here you go
brush gets tricky where are you from
re-really
okay I’m from the Black Country sort of
country as well very good
right okay get involved tasting lovely I
just want to check for beard oil would
you pay for a full one six blip six quid
come on food buskers absolutely smashed
it now we need to sign up are we going
this way right come on come on
so nice you so quiet though you’re also
British shucking shucking right okay
there you go
get involved right so that was that was
our live show today on foodtube I’ve
been the food busker we’re at the
wonderful beautiful hawksin hotel for
food tech week linden food tech week
it’s being emotional you’re just going
to make this for Christmas I love you
see you later
you
our live show with London food tech week
so you all say hello to foodtube please
come on give them away and so what we’re
going to do is we’re going to make an
espresso martini tiramisu to come
through we’re at the Hoxton Hotel in
Shoreditch and we’re here fun London
food tip week so this is our live the
live team here say hello Wayne come on
Tom he’s pulling it all together we’ve
got Lily on camera and we were all the
people that were here for London food so
we they’re coming through now I’m going
to show you how to make an espresso
martini tiramisu it’s a recipe that I
dreamed up the other day so we’ll try
and remember everything
so the first thing we need is we’re
going to do it make it slightly
healthier and so what we’re going to do
is I’m gonna put about 400 grams of
natural yogurt in there normally
traditionally with this recipe you would
use only a double cream but we’ve gone
half and half just because we’re trying
to sort of make it a little bit
healthier so 400 about 400 milliliters
of double cream and then vital
ingredient is you need your mascarpone
in here so let’s just go over here our
it’s slightly terrifying because I’m the
food busker I cook on the street people
try my food and then they tell me what
they think it’s worth and I’m used to
having a bit of an audience but not this
big just have a look at this slot come
on give them a wave you belong oh my god
they’re being very British okay so um so
I’ve got my mascarpone in I’ve got my
double cream in and I’ve got my yogurt
in now I’ve got some coffee liqueur I’m
gonna put 100 mils in so it just should
have it’s about 100 mils and then it’s
an espresso martini so you need some
vodka and so I’m gonna put 25 50 mils of
vodka in there it’s important to get
that one up now I need a somebody from
the audience I need somebody to help me
come on come on somebody blitz it right
in you come come on first one to put it
hello what’s your name
hello Milly John nice to sit great glass
okay now do you mind getting dirty well
you’re a girl you don’t mind getting a
messy it’s all do you so you need to go
slow and slowly mix those ingredients in
I can’t just do a little bit of that
right slowly slowly I’m just gonna stand
over here okay get them all mixing it’s
important to the head chef to have a
commie chef yes okay like it that’s it
hit faster and really get it all
incorporated I like it I like it
that’s a double filament it will thicken
actually please come on well done I’m
very impressed
are you looking for a job real Lake Park
sound clear off any thoughts on right
okay well also very again please those
internal well done Millie thank you so
much okay so let’s just now coming up a
butcher’s at this so that’s all mixed
together and all those beautiful
ingredients are there now that he’s
naughty town right there absolutely
delicious so let’s just put that over
there now this is an Italian dessert
with coffee so I’ve got a coffee
business where we put really good coffee
into pot I’m going to use that and what
I’ve done is is I’ve created a load of
espresso now espresso is really cool
because it’s basically it’s like a king
of coffee it’s um a coffee extracted
under pressure and what happens when you
do that you see you collect all the
natural oils that are released in the
roasting process and that collects and
forms as a crema on the top and that’s
got a lot of great flavors that are
going on so I’ve made about 10 cups of
espresso and I’ve dropped them in there
I’m just gonna make one more
and you can see it’s got this beautiful
feminine that comes on the top and
that’s what I’m going to soak my sponge
fingers in okay so it’s kind of a it’s
kind of a classic recipe but what you
would normally use these in the style of
wine but I’m going to use I’ve used the
cup of the Cure and the vodka because
it’s got that sort of twister thing
right so I’ve got my espresso it’s got
the crema on the top now the thing to
remember when you’re doing this is that
you don’t want soggy biscuit
nobody likes healthy biscuits right so
you need to just do it in cold coffee
and you need to be quick if you leave it
in too quickly this is a sponge it will
suck in that coffee so it’s like you
with me drop it in drop it over that’s
it it’s literally that fast so it’s just
going in dropping it over there and
dropping it in now this is a real time
recipe it’s something that we came up
with on foodtube
where it means that there’s no edits
there’s no stopping I’ve got to talk
non-stop for 15 minutes actually it’s
probably gonna be about seven minutes um
and then so we’ve just got that so I
can’t mess up that’s all now so I’m just
breaking my biscuits because I want a
good even mixture on the bottom okay so
that’s my first load of biscuits down
now I’m gonna get my mixture in now
really did a great job because it’s
really nice and firm it’s got the
beautiful coffee liqueur so just drop it
in and then what I’m going to do is
we’ve aside I’m just going to twist the
ball round and just push it out now what
I like to do it I like to be able to see
the different layers when I do a
tiramisu and so what I do is you so just
make sure that I don’t or sit down all
over the place I don’t mind there being
a few gaps but what I try to do is try
not to get too much on the side right
that’s that done now I’m gonna give it a
bit of a seasonal vibe you know we’re in
autumn we’re coming up to the party
season and so are
is a big flight is a big color and it’s
a big flavor you’ve got the pumpkin
I’ve got these clementines here which is
just a great thing to Punk that sort of
espresso martini
tiramisu that I’m doing now if you’re
doing a regular tournament soon you
could use these as well it’s a great
garnish but it adds a beautiful flavor
and so I’m just gonna just put this in
and what I’m trying to do is I’m trying
to get it down the sides first because I
want people to be able to see that
because it really helps to the
presentation so that’s that going in and
then I’m going to give it a dust of
cocoa powder
again it goes down the side and then I
go again with my sponge fingers now
let’s what I’m gonna do is I need
another another come on right in what
I’m doing crack on okay
now quickly as well okay right so now
what I also did is I took the peel off
one of these last night and this is a
great way to sort of help with
presentation to do something a little
bit snazzy but also what’s great about
it is is it sort of concentrates flavor
so what I did is is that I took the peel
off and then I got a knife and I just
very thinly cut off the pit now the pith
is is really bitter it’s actually got
pectin what impact it is what you’re
using jams and marmalades
to get them to set it’s a natural
setting agent but I got that off because
it’s quite bitter and then what I did is
I just whacked it in the oven
I like gas smart 54 about Dominic don’t
mess it up yet has got 100 people
watching ok no pressure no pressure and
so I’ll just put it in the fridge for
about um sorry the oven for for about I
don’t know an hour that’s 150 and then
just took it and then just turn it off
and left it in there and it’s become
incredibly brittle and so what’s great
about this is is it could it’s orange
crisps essentially and what you can do
is you can blitz it down and use it as
an orange dust and because it’s had all
the moisture evaporated out of it it’s
incredibly orange so it’s gone up so I’m
going to use that as a garnish later now
someone look here it’s exactly exactly
so let’s go now you can see the layers
of this I’m very impressed okay it’s
good it’s good so what do you do when
you’re not cooking textile okay okay
what’s a nap tell us about the app very
quickly it’s a nutritional app brings
transparency to food labels and allows
done Linden food take a vote it’s
awesome okay yeah I would stay with the
app because okay good man another round
of applause please
okay so now I can boy I’m gonna do two
more like two more layers but I’m going
to stop that now because I don’t want
you to get bored so you do two more
layers and you put more filling in now
this is another important tip when
you’re making a tiramisu not the sort of
thing that you would make and serve a
couple of hours later it’s so important
that you leave it in the fridge to stay
overnight so all the ingredients get to
know each other so last night I made
this little bit you know just look at
him it’s just so that’s beautiful right
and so what I’m going to do is I’m now
gonna do a couple of cool little
garnishes to go on it so first thing I
do is I’m gonna get my orange crisp so
I’m gonna leave two of them and it’s
peep three the rest are going in there
so let’s just get that this is gonna go
into this mini blender now if you’re a
fan of food busker or you’ve seen some
of the stuff that I’ve done on Fuji
you’ll recognize this guy
yeah we’re not good friends because he
let me down on the street when I was
doing a real-time recipe don’t mess
about today because you know what
happened let me know in the comment box
below what you think about what are we
calling him okay flip the living
daylights out of you are orange now
remember no moisture and clearly brittle
Filipinos were really fine good
so beautiful right so it’s like it’s
like a really cool little garnish that
you can do so it’s just get him I’m just
gonna do that only to that plate and I
just have a look at that okay beautiful
that is absolutely stunning
now this is an espresso martini tiramisu
so coffee coffee coffee
so these my friends are basically coffee
coated chocolate beans just absolutely
delicious let’s just check tasty tasty
tasty like really tasty yeah so stop
there Arabica beans that have been
lightly roasted and then they’re covered
in really good chocolate so they’re more
icing they’ve got that crack of that
coffee so I’m just going to basically
blitz those
okay now I’ve done a rough one because I
want some chunks on there and so now
we’ve got this wicked situation let me
just put these over here well you’ve got
chunks and you’ve got big bitch you’ve
got small bits and I’m just going to get
those introduced onto the top of my
tiramisu it’s just so cool because
you’ve got coffee being reinforced and
it’s like when you do dishes what you’re
essentially looking to do is build
flavors and you can build different
flavors but you can also reinforce the
same flavors in different ways so that’s
what we’re doing here
so then we’ve got orange crisps which
I’m just going to sort of do a sort of
New Age something I don’t know what I’m
doing there basically but then I just
get my orange crisps and just put those
on the top and then soon you just got
this really beautiful seasonal espresso
martini term assume that’s ready come on
let’s hear it now if you’re a fan of
food busker then you know that what
happens next I cook on the street people
try my food and then I ask them what
they will pay for the most now we’re
here at the Hoxton Hotel in Shoreditch
and so what I’m going to do is is I’m
going to take it to that lock there but
no man I’ve got to tell you what it is
so can you all just turn around please
just turn round I can see with the
camera turn around why just come over it
just come over here god they’re so
obedient right now I’m wrecking it
so let’s see what the people at the
Hoxton Hotel will pay for it right okay
right okay so now you can turn back
around now you forgot you’re actually
watching it on your phone so that
doesn’t really work does it not so
clever huh okay so now I’m just gonna go
down I’m gonna get some now just come
look just come whenever look at that
just look at that absolutely beautiful
yeah it’s infused overnight all those
flavors have got to know each other
you’ve got the beautiful mixture oh come
on
these people are so lucky okay so I’m
just gonna get a load of trifle rallied
up
and then we’re going to take it out
there to the hotel room for the Hoxton
Hotel I’m not sure if we’re allowed a
needle and let’s see what people pay for
my espresso martini tiramisu can I get
some respect for my waiting skills come
on
okay right now they’ve had a lot of love
so can we go this way is that okay right
come on come on come on who wants one
come on come on come on come on come on
okay right there you go help yourself
there this one here this one here this
one and then take your spoon let’s take
a spoon come on do you know each other
would you like to tasty
espresso martini delicious what would
you pay for a full one 350 350 see they
Steve thanks they know how it works
right come on here we go come on come on
Katie
get in there a spoon come on spoon okay
come on you have sandwiched in between
the pair of them come on come on get
involved share as well nice isn’t this
nice it’s lovely
right okay so espresso martini
tiramisu that’s done over here how much
would you pay for a full one okay
550 nice it’ll be nice that it’s a
Friday the whole time what would you say
depends how big it is but maybe a final
say total man answer there what are you
saying either 506 pounds six pounds here
you can come for Christmas one that’s
what areas is my brother can I rely on
my brother
okay separated it burn okay here you go
brush gets tricky where are you from
re-really
okay I’m from the Black Country sort of
country as well very good
right okay get involved tasting lovely I
just want to check for beard oil would
you pay for a full one six blip six quid
come on food buskers absolutely smashed
it now we need to sign up are we going
this way right come on come on
so nice you so quiet though you’re also
British shucking shucking right okay
there you go
get involved right so that was that was
our live show today on foodtube I’ve
been the food busker we’re at the
wonderful beautiful hawksin hotel for
food tech week linden food tech week
it’s being emotional you’re just going
to make this for Christmas I love you
see you later
you
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