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