(group laughing) (upbeat base music) - I used to like it
when Ebbers wasn't here. - When was that? - Cause, well, now he
leaves his challenges. - Part-time Ebbers... - Hi boys. Sorry I can't be with
you in the studio today. Only I've got another engagement
here at Taste Of London. But fear not, I've left
you an awesome challenge. Underneath the cloche is a book: "Mrs. Beeton's cookery
and household management". A truly magnificent book that, when it was first published, was one of the most popular
and best selling in the world. I'd love for you to cook up a dessert for when I return: a "garibaldi cream". - This is old. "One of the most popular and
best selling books in the world and it's expected that this new edition will ensure that the name of Mrs. Beeton will remain in accepted authority
on all aspects of cookery and running a home for the next century. Other household subjects included are flower arrangement, needle
work, laundry work, handy craft, choosing and caring for a pet." This will explain a lot about Ebbers. - This was first published in 1861. - [Barry] Oh, okay. - And is a guide to living
in Victorian Britain. - [Mike] So it's older than... - Ebbers. - No. Well, yeah, but it's also older than the "Repertoire de la Cuisine". - Yeah. Originally. - Okay. So hang on. Let's find out what this is first. "Compounds of custard cream and flavoring, the last being in the form of fruit purees, juices essences." Oh, and it's all in Imperial. - This sounds quite nice. It's a strawberry, vanilla
and pistachio cream prepared in a mold. - Right, start the clock. Absolute school boy era immediately. - The favoring, is pureed. - He's reading. (Mike and Jamie laughing) We've gotta make a fruit puree. Strawberry puree. - Yes, strawberry puree, a vanilla puree and a pistachio puree, I think. - That's a cream. That says "pistachio cream." - Yeah, but they're all creams. - It's all there in the book. I'm just, I'm just saying... - Go on. - It's all there in the book - Go on, you dive in. - So we need a mold. - What about a bunt tin, let's say bunt. A bunt, is that bunt? - That's a jelly mold. Should we do in a jelly mold? - Let's do it in the jelly mold. So basically you're making a custard. - [Mike] I'm making a custard. - What shall I do? - You're still drawing a picture, so. (Mike laughing) (upbeat music) Have you done that upside down? - What do you mean? Oh, I can fix it. (Mike laughing) - [Mike] Right, Warming milk. - Mix. One egg and one egg yolk together. - Egg, egg yolk. Ounce of sugar. - Ounce of caster sugar. - What the hell is an ounce? - This literally might come in handy. (Jamie laughing) - Mix eggs and sugar to a liquid. - Yes, sir. Then what? - Pour the warmed milk over the eggs and strain the custard into a pan previously rinsed with cold water. - Just go. - You are saying, just go. - You're not making a mayonnaise. Chuck it in. (upbeat music continues) - Do not let the custard boil. When the custard coats the spoon, pour into a cool bowl
and add vanilla if used. Barry in the meantime, could you puree some fruit
through a very fine sieve. - Ooh. Okay. She had one of these didn't she? (Jamie laughing) - Push it through a very fine sieve. - Sorry. You are saying, do this. - [Jamie] Yes. - It's not how, it's
not gonna work, is it? I'm blitzing it. Then I then I'll sieve it. (upbeat rock music) (slow pensive music) - This is as runny as
it was 10 minutes ago. We're adding a yolk. I couldn't have heated this any slower. - Does it coat the spoon? Well, some of the lumps do. (Barry laughing) - I've seen worse custards. Chill. (upbeat music starts) Spaff, how can I help now? - Heat up some water in there for Barry, which is gonna blanch
some pistachios in it. - To help us remove the husk? - Yes. - Yes. - We need half an ounce of gelatine. - Half an ounce. Let's say that four four
forty, .440 is half an ounce. - Michael! - What? - We're following a recipe! - So you are saying 0.060, more gelatine is gonna make a difference. - After that custard, yes. - Well, you should have read it better. You didn't even give me a thick custard. - You do have a point. I think this might be the end of a nearly 20 year relationship. - Fine. Okay. Okay. Okay. We're gonna use all of these and that's not even his
sacred half an ounce. - All of that for just one layer? - I feel like I put my
point across many times. So this is thick. (Jamie laughing) This is it. I'm going with the pilot. My intestines are gonna
look like jellied eels. (Barry laughing) - So many (beep) nuts. Coach, could we have bought
pre-shelled pistachio nuts? (laughing) - (beep) sakes. - What's this? - We've already got pre-shelled. (laughing loudly) - Give them here you (beep). (upbeat music continues) - Right. Four tablespoons of water. - How much custard do we need? (pensive music begins) - Half a pint. - You reckon that's half a pint? - There should be three
quarters of a pint there. - Let's have a look. - Quarter. - What do we have so far Jay,
I can't see, are we close? (Jamie laughing) Oh, it doesn't even make half a pint. - How is that possible? We followed the recipe to
make three quarters of a pint. - Where's the Ambrosia because that's probably
the best bet we've got. - Yeah. Just top it out with Ambrosia. Where's that gone? - Ambrosia coming in. Its really like.... - [Jamie] He won't know. - Well it really sits on top, doesn't it? - Hey, that's good, it will thicken it. - That's 'cause that's a
thick rich custard that one. Blend your half pint of
strawberry pure in there please. And a little bit lemon
juice, if we wanted to. Now you are half ounce of gelatine in four tablespoons of water. - [Mike] Yes. - Little bit of creative freedom for you. - Okay. - Color if necessary. - Oh yes. - Okay. Let's do it. - Yeah? - It needs to be more pink. I'll use the ice bath again. (upbeat music) - (beep) could you whip some double cream? (Mike and Jamie laughing) - This path. - And then in the instructions it says "stir in lightly the whipped cream". - Well you mean once it's whipped? - Yeah. - James! (upbeat music continues) - Mike, to say we also
left the colorblind person in charge of putting
the color into the mix. - Well, you're the only one with a full set of working
eyes in this situation. - I know, but he didn't know when to stop. - Stir in lightly. - All at once or a little bit at a time? - It's good to put feedback in, after the action has happened. Here we go, boys. It's taken an hour and
37 minutes to make this. - Could we have made all of that and split it into three. - [Mike] Course we could have Baz. (splashing) - Allowed to set. Fridge. - Freezer. - Fridge. - It'll be quicker if it's a freezer. - Then put in in the freezer. - I'm using the pre-made custard, you got your gelatine wish. Please give me this wish. (upbeat rock music) - Right? Barry, can you dissolve
half an ounce of gelatine? Could you whip half a pint of cream? - Yes. (rock music continues) - Fold lightly into the custard
mixture just before setting. - [Barry] Fold it! (laughing) - Okay, that is better. So much thicker than our strawberry. - [Barry] Uh oh - Oh no. It's already cement. (Mike yelling) - Go. - I thought we were doing thirds? - Messed up. - Spaff! - And look at the top layer. That's fine. That's fine. Get's faster. That would bounce off a wall, I reckon. - [Jamie] This is gonna be disgusting. - [Mike] Think of the texture though. - This can go in the fridge to set up. Whilst we get on with our pistachio cream. We've blended up four
ounces of pistachios. We're dissolving some gelatine. We're gonna add a little
bit of sugar into it. Barry's now whipping some cream. - Okay, boys, I feel like this
is the period of the video where we had a bit of a dip but this is where we make
our triumphant return. So that is sugar and gelatin. - [Jamie] Yep. - [Mike] Okay. Then
straight into the mold? - [Jamie] Straight into the mold. Right, that goes into a fridge to set. In the meantime we can
make our chopped jelly. "Chopped jelly used as a decoration must be very clear and be chopped cleanly with a wet knife on wet grease proof paper so that the light is refracted
from the cut surfaces, as from the facets of a jewel." Boys you're not gonna like this. It's filtered through a foam of coagulated egg whites
and crushed eggshells. (Barry scoffs) - What? What's the flavor? Was there a flavor in that? - Lemon jelly might work. - Cut thin strips of
rind avoiding white pith. - Yes Chef. Now what? - We need to make up to half
a pin of juice, but we don't. - [Mike and Barry] 71 mils. - Halfsies. These that's halfsies. One lemon, halfsies water. Well we we're well under half now. - Look it's loads of water there. - Look, how is that gonna make it clear? And we need one and a
half ounces of sugar. (upbeat rock music continues) - All right, one clove,
little bit of cinnamon. One clove. One clove. One
clove. You've done one clove! - I'm just saying, the instructions are
four of these for a pint. - How much does that weigh? - I'm not weighing it. I'm going by the instructions. We need to think about this logically. Use it how we're used to. Like steep it in water, leave it five minutes, squeeze it, and then just put it in. - We need the shells and
the whites of one egg. - We have egg whites
and shells from earlier. - Okay. "Wash the egg shells and crush." So we'll do that little bit. "Lightly whisk the whites until liquid and add with shells to the infusion. Heat steadily, whisking constantly until a good head of foam is produced and the contents of the pan becomes hot, but not quite boiling. The heat is then lowered. And the contents of the pan
left to settle in a warm place covered with a lid for
five to 10 minutes." We're going to strain our jelly through the cloth, into the bowl. - But first we need to scorch this. - We need to scald them. So they all need to be
clean, hot and clean. - I know, I know we're
following instructions but I've got a funny feeling this isn't gonna make any
difference whatsoever. And now pass the strainer out. Great. - What we don't have is
a traditional jelly bag and stand that's fit for purpose. - [Barry] Do we not? - Barry! Get it over. (rock music continues) - There we go. How clear is that? - Let's have a look. Ready? - [Mike and Jamie] Yeah. - [Jamie] Right? Nearly clear. Let's go one more time. - [Mike] One more time, you sure? - Yep. - [Mike] Just the once? Oh, we're going for ply. This is charming ultra. - Well it's going through
nice and easy, isn't it. Should I just? - [Mike] Do it? Good effort boys. - That's gonna go set for
one to one and a half hours. At which point Ebbers should be back. We can chop the jelly. Turn the dessert out of the mold. - I'm not looking forward to that bit. - Serve it up to him. (intense music begins) - Oh my goodness. - [Jamie] Ooh. - It's not see through. - Just go, just chop it. - Go on Jay. It'll be good for you to do something for this recipe, so far. (Jamie screaming) (All screaming) - Out! Out! Out! - Jay! - So just get on there out,
turn it out, turn it out. - [Mike] Alright. Ready everyone. (mold thunking) (All exclaiming) (All yelling) - If you are enjoying this, there are some small things you can do to make a big difference to us. Like the video. Subscribe if you aren't. Click the notification
bell and select all. Thanks. - Well look who strolls in. - Look, I just left you
a bit of fun and games. - Oh, what. - We had a lot of fun. - What we've created is a Gari-bicka-bali. - Gari-bicka-bali? - Yeah. It's a garibaldi cream with a lot of bickering in the middle. (All laughing) - Essentially for once, we thought that given it
was such an old recipe and we couldn't find a photo of it online. We asked the food team Kush
to create what we think it should have looked like. Based on how we interpret
it with 2022 techniques and methods and Kush's approach. So I'm hoping.... - Oh, I'm nervous. - This is what you've created. - Oh goodness. Please, please, please. (intense electronic music) - That's very good. - That looks beautiful, doesn't it? - Three perfect layers of essentially, strawberry bavarois, vanilla bavarois and a pistachio cream
surrounded by chopped jelly. - [Jamie] That's beautiful. - [Mike] That is stunning.
They actually.... (laughing) - Now I'm intrigued to know
what you guys have come up with - In 3, 2, 1. - I mean the idea is there! - [Barry] Why it look so sore? (All laughing) - [Ebbers] It does. It's definitely a little
more bulbous up top. What I'm really hoping is that we should be able to get a slice. (upbeat electronic music) - [Jamie] Whoa. - So a beautiful bavarois should be soft and bouncy but smooth
enough for you to cut through. It's a classic French technique that Mrs. Beeton captured perfectly. - [Jamie] Oh my. - [Mike] Give me the plate
quick, give the plate. (laughing) - It's very, very similar. And I would say... - It's not that similar. - Quite impressive. So just dig in and see what happens. - Cheers - Cheers. - Cheers. - That vanilla layer
is beautifully simple. - The strawberry layer's fantastic. - But the strawberry is so fresh. - It's very very firm but then as soon as you eat
it, it's so smooth. It melts. (upbeat electronic music continues) - Lovely flavor from the strawberry. It's got a really sort of
lifted strawberry flavor. It's just probably not quite set enough and maybe not smooth enough. The vanilla is the best flavor
needs a bit more vanilla and possibly a bit more sugar
to bring out the vanilla. And the texture of that bottom layer whilst not as smooth to cut, is a delicious flavor of pistachio. Oh what's in the jelly, that's... - Lemon. - Medicinal. - Oh, somebody doubled
the amount of clove. - That's was quite heavy on cloves. - Who could that have been? - Tastes like you've been to the dentist. Overall, how did you find the book? - A nightmare. (Ebbers laughing) - An outdated nightmare. - There's a lot of gender stereotyping within that book that needs
to be left in the past. - More people should know
how to sew a button on, that's all I'm saying. - That would've made a better pudding. - Yeah. - I don't really know what
happened while I wasn't here but if you enjoyed it and you want to see them
recreate more recipes from either this book
or other historic books give the video a like, and
we'll know to make more. (beeping) - Wow. This is the thickest
thing I've ever touched. (laughing) No! (laughing)
"Oh its all in Imperial" was so heart felt that it got a laugh out of this American.
I loved the food team delivering the tension with the "right" example.
Yep they're still normals!!!
I would have loved to have seen Kush's face when they were making it!
The gelatine war made me laugh a lot.
Them just adding store bought custard from a carton was just too funny. Surprised Ebbers didn’t pick up on it.
These historical cookbook videos jsut make me want to see a collab with Tasting History with Max Miller even more.
Love it, so fun!
I particularly laughed really hard at the end blip Mike: "it's the thickest thing I've ever touched" * Jamie shows his behind* I wasn't ready for this jelly!
“we need to measure ounces” … someone whips out the drug scales
Beautiful hilarity.
Jamie adding the colour was a power move on his part
What was the purpose of the egg shells?