what up foodtubers okay
beautiful beautiful restaurant of mine
in London
[Music]
it’s really weird like barbacoa is
essentially about meat and fire but when
it comes to dessert if they’d loved us
and only these addictive pastry chef
here at barbacoa
it’s what am i eating today so ed it
looks incredible I mean look at that
at Barbic oh we like to do all all the
classics really and then put a little
twist on them so this is lemon meringue
pie top out the lemon and we’ve got
black currant we got a beautiful black
currant curd and that’s sitting on top
of a really crunchy vanilla shortbread
and then we’ve just topped that
beautiful little meringue peeps it’s
toasted goes off of a blowtorch and
we’ve got a really bitter sharp lemon
gel so should I go for it I really am
nothing edge right we kind of like to
have fun with classics and then pimp the
ride it’s all about nostalgia it’s gotta
sting to people it’s germane people
think of those sort of things from the
top of the lemon meringue pie for me at
school this is a bit tongue-in-cheek
we’re playing on the stove here it’s
cool oh my lord
so weak we’ve taken everyone sort of
well my favorite chocolate bar which is
Snickers and we put it into a frozen
dessert so we’ve got layers of peanut
Crawley’s we’ve got layers of chocolate
parfait banana parfait we’ve got liquid
caramel we’ve got to see soul and we
just tried to create all those memories
no I had a miss Nicholas bar bit just a
little bit more grown-up good stairs you
mrs. joy this buoy on the side we got a
bit of butter milk sorbet just to cut
for a little bit
it’s the best-selling design Barbarella
I mean people people really do I haven’t
tasted this before it’s easy and that
that is in my top 5 dessert of all time
that is phenomenal bit of work that is a
lot of work on into that well I mean
that’s kind of recalibrating my
expectations
memories
you
beautiful beautiful restaurant of mine
in London
[Music]
it’s really weird like barbacoa is
essentially about meat and fire but when
it comes to dessert if they’d loved us
and only these addictive pastry chef
here at barbacoa
it’s what am i eating today so ed it
looks incredible I mean look at that
at Barbic oh we like to do all all the
classics really and then put a little
twist on them so this is lemon meringue
pie top out the lemon and we’ve got
black currant we got a beautiful black
currant curd and that’s sitting on top
of a really crunchy vanilla shortbread
and then we’ve just topped that
beautiful little meringue peeps it’s
toasted goes off of a blowtorch and
we’ve got a really bitter sharp lemon
gel so should I go for it I really am
nothing edge right we kind of like to
have fun with classics and then pimp the
ride it’s all about nostalgia it’s gotta
sting to people it’s germane people
think of those sort of things from the
top of the lemon meringue pie for me at
school this is a bit tongue-in-cheek
we’re playing on the stove here it’s
cool oh my lord
so weak we’ve taken everyone sort of
well my favorite chocolate bar which is
Snickers and we put it into a frozen
dessert so we’ve got layers of peanut
Crawley’s we’ve got layers of chocolate
parfait banana parfait we’ve got liquid
caramel we’ve got to see soul and we
just tried to create all those memories
no I had a miss Nicholas bar bit just a
little bit more grown-up good stairs you
mrs. joy this buoy on the side we got a
bit of butter milk sorbet just to cut
for a little bit
it’s the best-selling design Barbarella
I mean people people really do I haven’t
tasted this before it’s easy and that
that is in my top 5 dessert of all time
that is phenomenal bit of work that is a
lot of work on into that well I mean
that’s kind of recalibrating my
expectations
memories
you
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