The Dessert That The Queen Fell In Love With | Royal Recipes | Real Royalty

royal food served on the grandest tables is so much more than just a meal historically these extravagant dishes were created to represent power they also set fashions nowadays royal food is all about showcasing the best of british in celebration of royal food we know it's the queen's recipe because we've got it in our own hand from the present and the past that is proper regal we recreate old family favorites now the queen mother had this really wicked trick with these what a mess we sample royal eating alfresco oh wow that is what you want and revisit the most extravagant times pheasants stag turkey salmon oysters and turbot dressed in a lobster champagne sauce unbelievable this is royal recipes [Music] hello i'm michael burke and welcome to royal recipes this is ordly end one of britain's finest stately homes built in the style of a royal palace and once owned by a king in the splendor of the gardens halls and kitchen of this grandest of country houses we'll be recreating the food served at the highest royal tables and it all starts here with this gem a royal kitchen maids cookbook the only surviving recipe book of its kind in the royal archive this is an exact copy of the original which is kept at windsor castle inside the recipes of mildred nichols who worked at buckingham palace in the early 1900s and for the first time in over a hundred years we'll be bringing these recipes back to life this time we're cooking royal food inspired by the commonwealth today in the royal recipes kitchen paul ainsworth cooks up some tropical delights it's another one of those royal recipes that's just really extravagant in fact it's bonkers chef anahar tours the royal yacht britannia seen of so many commonwealth and diplomatic banquets nelson mandela and winston churchill were all entertained here and darren mcgrady cooks up a recipe first served to the queen in australia the queen loved the recipe so much that she actually asked government house if she could have the recipe in the historic kitchen wing of this stately home we begin with a dish from malta one of the queen's favorite commonwealth nations welcome to the great kitchens and the equally great michelin-starred chef paul ainsworth we're cooking with the commonwealth today it's said that the queen regards the commonwealth as her greatest achievement i mean she's the first head of the commonwealth titular head of 52 countries incredible so what are you going to do today michael we're going to cook mushroom stuffed quail with a beautiful truffle butter sauce now this is based on the dish that was actually the main course for the commonwealth heads of government meeting in malta in 2015. absolutely yeah so we've made a couple of little changes and we're going to stuff our quails we've got the french caller duck cell which is this here so we've got chestnut mushrooms parmesan some cream garlic thyme some shallots and some wonderful english truffle now here is the quail uh do you like quail lovely little fellas aren't they but they're very controversial in moulton right now this banquet because they shoot the quail when they migrate north in april and may uh and of course the environmentalists were all up in the air about it they had a referendum and a just a thin referendum and by a thin majority they decided they'd go on shooting them fancy yeah fantasy that's where the stuff so this is where the stuffing goes so this quail has just been boned out so basically we've taken the carcass out but left the left the legs on so the the idea is is now to wrap it back up so it resembles it resembles the bird again and it as a whole so what we do is we just put it over like that so you need to kind of make sure that you've got plenty of stuff in it but not so it's kind of bursting out and you see how we're just closing it back up now it's fiddly it is fiddly but do you know what again it's one of those great dinner party dishes that you could do this the day before and it's really worth the effort once you see it served so we're just basically putting these cocktail sticks and that is just because when it when we turn it over it's also going to be down this side so it's going to just seal in when we cook it okay so we're going to turn it back over and now you can see it starts to resemble the bird again now this technique is called trussing so again i know it seems to hold it yeah if you could just hit the top there like that it's like a microscopic turkey isn't it a microscopic turkey that it is yes so and we're just going to go like that and then back under the bird oh that's clever yeah just practice if you just hold it there like that and then just tie it round it actually doesn't take that long we're just going to cut the cut the string there like that and there we have our two truss pairs it's actually not that bad no no no okay and i'm just going to hand those to you they're not going to get away no in the oven 200 degrees for 20 minutes okay thank you michael these ones look ready paul oh look at those fantastic beautiful standing to attend tension aren't they yeah look at that beautiful gonna let him rest yeah that's it ah yeah right onto our sauce so what we're making here is kind of it's a truffle butter sauce it's a bit like a beurre blanc but a beurre blanc strictly speaking is no cream so it's just butter and then white wine vinegar and white wine this sauce very simple shallots finely diced to get the flavor out of them quick white wine reduce right down so that the alcohol is burned off a clove of garlic some thyme and what we're going to do michael is we're just going to you're going to put some cream in it wouldn't be right so we're just going to add some cream that's your signature dish cream and then not mine the french ah right okay so we're just going to stir our stir our cream yeah like so we've got that lovely flavor of the thyme just and just with your spoon hit the time get the flavor out same with the garlic squeeze out the oils in there okay absolutely right next the butter yes of course the butter all of that yes see the sauce is just coming to the simmer there mark i'm just going to add in our butter yeah and this is a really sort of classic kind of french sauce cream and butter cream and butter absolutely i'm going to season now not at the end because i want to bring that flavor out as much as i can from the from the thyme the shallot that lovely white wine and just now with a whisk just stir it in and what you're looking for is just a really lovely velvety sauce where we've where we've um finely diced the slots we can use those slots in our sauce so we're not going to take them out all we're going to remove is the thyme and the garlic it's a little bit more butter michael until we get achieve that nice sort of velvety consistency it must have been quite a nostalgic trip for the queen actually because the queen was in malta uh as a young married woman you know when prince philip was a first lieutenant in the navy in 1949 before she became queen so she must have had because quail's quite a dish there she must have had quail then and it must have kind of taken it back i think right there we have it yep so we're just going to move our sauce onto the board there now have a little taste oh yes please okay so something here just have a taste of it now like saying michael yeah and it's pretty delicious okay now i wouldn't say it was rich it's not is it yes it is actually [Laughter] and now we just add a little bit of lemon that was pretty and you've just got that rich yeah you've but you've got that exactly so you've got a cream that butter now we're just complaining man no no now we just add a little bit of lemon have a taste now that difference with the lemon okay now here i've got some wonderful makes a big difference doesn't it yeah probably look at those there's no need to attention too fondant okay basically butter roasted potatoes little bit of chicken stock some thyme some garlic and just keep cooking them and cooking them and cooking them and eventually you will end up with that the ultimate roast potatoes next to that we've got some delicious green beans so we're just turning those over in some butter and we're ready to place out here we go right yes please i've been very patient serve the quail by the way they haven't they yeah right so just a little pile of french beans like how do you get them to be so beautifully gleamingly green it just comes to me naturally michael i don't know how so we're going to take one see we've removed the string and taken the cocktail sticks out okay and now that'll be nice and full like that okay i'm gonna take one of our gorgeous pond fondants like so just the one next to it like that wow okay and now this beautiful ingredient here english truffle have a smell okay these are from wiltshire oh really so um yeah and they use dogs as opposed to pigs you know that the reason for that is because the pigs will eat them they've got ultra sensitive noses but they will eat them yeah so now that lovely sauce just over our beans like truffles like that such a powerful perfume isn't it now for me we're just going to hit that dish again all over and there you have it mushroom stuffed quail pom fondant truffle butter sauce oh my goodness you wouldn't want a fist quarter or a suitcase would that would you i mean it may be a little bird but you've done it proud absolutely let's have a taste yes you've done it beautifully actually it seems a shame to break into such a perfect but i think i will there you go thank you very much you first show me the way straight it because it's because there's no bone which is lovely you just go straight in and look straight into that stuffing and that's that meat's still so juicy bit of the sauce it's that fondant potato that i'm really keen to have a go at you'll love that quality i know you will that is absolutely you have a bit of a massive look at that soft fluffy mm-hmm there we are now that's what i call a mouthful don't look hmm that lovely earthiness coming through from this is gray in here oh it really is nice mushroom truffles potatoes and the quail is a lovely consistency it's beautiful isn't it on the potato mm-hmm you didn't have anything i didn't have any potato now i'm happy with that you know about the queen love that i bet she did roast quail commonwealth style the queen has been hosting such dinners for over 60 years and many were held on board the royal yacht britannia [Music] chef anna has come to edinburgh where the britannia is moored launched in 1953 the royal yacht was designed to travel the globe and it became an iconic symbol of the commonwealth but it was also a family home everything designed exactly to the queen and prince philip's liking ah so this is the sun lounge and it was the queen's favorite place to have her breakfast and afternoon tea apparently it was her favorite place on the yacht and i can see why it's gorgeous the britannia acted as an ambassador for the country for over 44 years traveling a million nautical miles on over 900 state visits this is a floating palace and there's no gold there's no pearls and there's no sapphires everywhere it just feels really cozy the yacht was finally decommissioned in 1997 and has been moored in edinburgh ever since noel coward nelson mandela and winston churchill were all entertained here but i bet none of them got to cook in the kitchen now anna is going behind the scenes to the royal galley it's much bigger than i expected to whip up a dish that was served on board on a 1995 trip to south africa roasted duck and peach salad the first thing you've got to do is marinate your duck breast so what i'm going to add to this is some crushed juniper berries so they're pretty easy to crush like you can crush them with the back of your knife okay so we'll take a bowl scrape them into it and all it needs is just like a little sprinkle of ground cinnamon i'm going to season the duck with a bit of salt and i'm also going to add olive oil i'm just going to give that a little mix okay so next we're going to slice the brussels sprouts now i'm going to slice them really thin today but you can grate them or you could just roughly chop them if you wanted so you know it wasn't just chefs that cooked here in the royal galley there's a story that i heard that the queen mother used to like to stay up late sometimes with the crew and the next morning they would leave her an apron and ingredients and she'd rustle them up some breakfast i mean that's incredible i think i've got enough sprouts now so the next thing i'm going to prepare is the vinaigrette so i'm going to start off with a teaspoon of dijon mustard then i'm going to go with white wine vinegar then i'm going to go with extra virgin olive oil pinch salt very important then i need to add my marmalade the flavor that marmalade gives which is kind of tangy and interesting and a little bit kind of warming which goes so well with the duck and all you need to do is essentially just stir it in really well okay i think that looks nice and mixed so i'm going to throw my sprouts in you can see how that's all just come together you've got little flecks of your secret recipe just hiding through the brussels sprouts there okay now it's time to get the duck breast cooked anna fries the duck to crisp up the skin before finishing it in the oven so these are pretty much ready to come off so while the duck is cooking in the oven i'm going to get the peach ready now it's always good to try your peach see how sweet it is and then we're just going to caramelize it on quite a high heat don't be afraid to add maybe a little bit more oil so you want this nice golden caramelized color on top of your peach so i think we can take these off i'm just going to add them straight into the salad and i'm going to add the pearl barley two generous tablespoons portion will be good give that all a nice stir so it's time to get the duck out of the oven so you want to slice your duck you know nice and thin you can make this salad so elegant a couple of heaped spoons of your kind of cabbage salad you can see the lovely flecks of your marmalade just kind of through that the orange zest and then we're just going to layer it up with your beautiful pink duck one more peach would be nice and there you go you have your roasted duck and peach salad looks good we're talking about royal food in the commonwealth and the commonwealth's quite close to your family story isn't it very close very close yeah my heritage is that my mum is from the seychelles oh those paradise islands in the indian ocean absolutely no place like it beautiful place uh not even padstow where you were working oh now i'm torn we'll leave it there golden beach yeah yeah i know okay we won't go there famous for creole cooking in in the city are you gonna do us something lots of fish lots of seafood and something they have out there which is a week and we do here as well is octopus and lots of octopus dishes but in particular beautiful salads and basically my mum's recipe my mum's dish so it's kind of like a salsa so we've got this wonderful octopus here now the variety like this is the octopus vulgaris which is basically a common octopus and the reason is they call it like a double sucker so it's lots more flavor cooks nice and just yeah just lovely tweak nice and tender once it's cooked but essentially it's the same as the octopus you get around our shores yeah no no not not quite the same um like i say it's this is the double sucker variety so what we've done is previously we've cooked it for two to three hours and basically until it's nice and tender so you can just put a knife through it let it cool in that stock of vegetables white wine fish stock and then once it's cooled take it out and let it set like this and what we're going to do michael is we're going to take we're going to have some nice little tentacles because they're a nice fruit of salad yeah next to me i've got a char grill that's just warming up and getting nice and hot and then we're going to take some nice mid sections like that and you can see just how tender and but it's still so juicy yeah really tender do you like octopus i do i do i spend a lot of time in grease and turkey and you can see them absolutely flashing them crushing the octopus to make it tender yeah so in here we're just going to take some large pieces some small pieces and some tentacles just like so a little bit more in there the seychelles where um uh william and kate had their honey yes they did yeah i wonder if they had octopus i i bet you they did they really yeah they absolutely love their their seafood out there so here we've got a nice hot char grill we're just gonna very lightly we don't want a lot on there because we don't want it to smoke we just want to basically coat it with olive oil with olive oil okay and we're just gonna not pepper just some salt so i could just get moisture there thank you michael and we're just gonna move that round like so so just our seasoning a little bit more a little bit more oil and get it straight on cooking and what the reason we don't put lots of oil on there michael is because we just want it to gently seep down onto the onto the char grill and what's happening is as it comes down it's going back up because it's so hot and giving it just a really light smokey flavor you'll see i've put the thick pieces on first i'm going to let them cook because i'm going to put these little thin tentacles on later on just to crisp up but look at that oh man smell right onto the salsa so over here we've got some beautiful a lot of onions in seishawal cookery so we've just all we've done with these thinly sliced and pickled them in just a little bit of sugar olive oil white wine vinegar so they go in there like so does that make them softer in taste as well as taste and acidity lovely acidity we're going to take a chili do you like it hot i do actually yeah good so we'll leave a few of those we'll leave a few of those seeds in okay and just really thinly slice the chili because we want it in every mouthful we just want these thin slices of chili and if you wanted to done that really fine yeah if you want a bit of heat in there leave some of those seeds okay next we move on to our tomatoes look at those the color of those right right now lovely and juicy soft fruity some yellow peppers and i love the yellow variety they always pack a real lovely flavor so the colors in here are wonderful now we're going to take some spring onions we're just going to take that little tail like that and just so they're not so they're really prominent in the salad just slice them on the diagonal like that that's a good idea okay do you know what i mean rather than just little round circles yeah was your mum a good cook amazing cook absolutely amazing i grew up in a i grew up in a guest house and i was lucky that my dad would cook as well and uh monday to thursday be quite traditional fair and then on the weekends mum would take over for the guests and we'd have lots of kind of creole influence dishes lovely curries and stuff yeah mum was absolutely fabulous cook right just going over to our octopus now michael i'm just gonna turn it over like that look at that that's what you want that lovely chargrill flavor if you've got a tux asbestos hand yeah actually okay now i've turned those over like that okay now we're going to put our tentacles just next to in the corner the smell is gorgeous and what's lovely as well you've got these lovely light fresh beautiful sort of acidity kind of happening with these flavors and you've got this lovely charred octopus right so we've got spring onions in there peppers onions our lovely cherry tomatoes now we're going to get some zest so we're just going to lightly zest a lemon [Music] this is exciting okay and it's a quick dish isn't it yeah it really is a quick dish okay now i'm going to chop some coriander in there again oh that's a really fresh taste says cooking is i think a lot of people think that it's quite spice orientated but there's a lot of fresh green herbs they love basil chives coriander that sort of thing okay so more oil in there like so now we're just going to give that a little mix look at that absolutely delicious and the color is terrific it's gorgeous isn't it okay we're gonna have a little bit of lemon juice and lime juice and the reason i've just rolled that fruit before i sliced it so it really releases the juices out well you just roll it like that absolutely okay now we're going to go in with our octopus into the salad and the reason i do that as well so you add a little bit of warmth going through there which just gets all those lovely salsa flavors we've got in there coming alive like so a little bit more olive oil you're pretty liberal with the olive oil yeah it's delicious nice and peppery absolutely gorgeous and now we just plate up michael so we just stir like so okay get our plates i can't wait for this one and just like that in the middle all those beautiful flavors crunchy this this this dish literally has everything what is it about you chef so you managed to put things on the plate even though it's got a mess of stuff you managed to make it look as though it's planned do you know what because yeah but it's not planned and you're not playing around with it and that's the whole point to it and some lovely fresh rocket just for a little bit of pepperiness as well now that's lovely isn't it my favorite salad as well and and because this is what this is it's a beautiful salad we'll have a little bit more a little bit more of our zest over the top and our lime this is going to be tastes really fresh really clean okay little just a touch more olive oil and there we are have a taste ready yep here we go i mean that octopus just it is beautiful and beautifully tender but yeah slightly tart and the crunchy vegetables and this sweet salty savory it's all we need a crisp glass of white wine and a white beach and a sunset somewhere over africa yeah nice absolutely delicious a feast for the eyes and for the palate commonwealth ingredients at their tastiest when a dish goes down well with the royal family they'll often ask for the recipe and at a commonwealth meeting in australia the queen was taken with one particular chocolate pudding and it soon became part of the repertoire of royal chef darren mcgrady [Music] darren mcgrady worked in the kitchens of buckian palace for 11 years he regularly traveled overseas with the royal household cooking on board the royal yacht britannia some royal recipes were even collected on these tours one time her majesty was at the commonwealth heads of government meeting in melbourne australia and they served a chocolate marquee so the queen loved the recipe so much that she actually asked government house where she was staying if she could have the recipe the chocolate marquis is a rich chocolate dessert for serious chocoholics so we start off with some chocolate which we're going to melt in a bowl and then in the mixing bowl we're going to add some softened butter some sugar and some cocoa powder and then put it on the machine and just beat that until it starts to soften once that's all mixed in together we're going to add our melted chocolate to it i can't tell you how many times i've cooked with chocolate in the royal kitchens most of the dishes were chocolate everyone loved chocolate so once it's melted it goes into that bowl and that's all mixed together smells so good already once we got all that mixed together we'll just set that bowl aside and then i've got three eggs here and i only want the yolks and add them into some sugar i'm gonna mix all those together and once the mixed in a little bit of whiskey in there too if you're making this for the children and you don't want to use the whiskey in there obviously then you can put orange juice in and you'll make a beautiful chocolate orange marquee and then it goes into our chocolate mix [Music] whisk all that into the chocolate and then i've got some whipped cream here that i just put into my chocolate and lightly fold down into the chocolate mix so there's no lumps it's all combined and once all that's combined we have gorgeous chocolate marquee that i've taken a mold that i can line with plastic and then just pour this chocolate mix into here smooth that out and then all we need to do is put that into the freezer overnight to let that set up after it is set in the freezer the next step is presentation back in the 1980s in the royal household it was served with a number of different garnishes and this one's set up nicely it's been in the freezer overnight now we can slice it and the secret to slicing the chocolate marquee is to always use a clean knife and a wet knife so we get the tap running and then we slice into it if you don't use a wet knife and you don't clean the knife afterwards you end up with crumbs all the way across the top we can't serve that to the queen can we look how beautiful and perfect and smooth and creamy that looks clean the knife wash off that chocolate and then back for the next slice the queen had this dish a government house in melbourne with a coffee creme glaze but at balmoral castle we'd actually serve it with a salted caramel sauce and if the queen and princess margaret had been out picking berries which they often did about moral then we'd use those to garnish the play it looked amazing there it is a chocolate marquee salted caramel sauce and berries doesn't get any better than that alongside her chocolate pudding the queen might enjoy a slice of one of her favorite fruits pineapple historically grown in the royal gardens and still growing the victorian way in cornwall [Music] these are cornish pineapples growing at the lost gardens of heligan in the only working manure heated pineapple pit in britain it took three years to grow the first fruit and the team here were so excited they decided to mark the achievement by sending one to the queen as helligan's archivist candy smith explains it was the queen's golden wedding anniversary and so knowing that the pineapple was her favorite fruit we decided that we would deliver her one of the first crops it had taken a huge amount of work restoring the pineapple pit which looked like this before work began it was just one small part of the massive restoration project which has been going on at heligan for 25 years the gardens were really created by four generations of the tremaine family and occupied haligan from the early 1600s right through until 1920 two world wars had seen the house used as a military hospital and base then rented out and the gardens fell into disrepair we came upon them in 1990 when they were totally overgrown what were the gardens to the house had not been tended for around 30 years or so the transformation of the gardens is staggering but learning how to grow the exotic fruits the victorian way proved almost as challenging as gardener nicola bradley explains if you've got the heating and the humidity then that's fine you can grow pineapple at home no problem the problem comes when you're growing them um in this way with this structure without the use of modern technology the team had no written instructions they just used trial and error and shoveled a lot of manure so the actual part that i'm standing in now is one of the side trenches and there's one on either side and this we stack with really fresh hot manure and that will give off uh a heat as it decomposes and we have this honeycomb venting in the wall which the heat travels through and then travels down through this sort of gap in the wall here and as heat rises it comes out of the other side the honeycomb venting into the growing chamber and just provides a nice gentle steady heat throughout the winter months it probably takes about four people a whole day to barrow them and urine and it's a very physical job but strangely satisfying really satisfying this is how pineapples would have been grown in royal gardens dating back hundreds of years pineapples started to be grown early on in the 1700s i'd say they were probably at the height of their fashion in the late 1700s going through to the 1800s and were huge status symbols it would have been really quite important for them to produce very high quality pineapples and after adopting those same labor-intensive practices the team at heligan got their reward no one was more delighted than their royal neighbour we were lucky enough to have a private visit by prince charles in june 97 and showed prince charles these buds on the pineapples it was wonderful to watch this exotic fruit in the making and then by october we had i think it was five or six fruits we decided that the first one had to be tasted by staff in case it should taste of horse manure and it was indeed delicious it was like nothing we've ever tasted before the second fruit was then packaged up for her majesty and the third fruit was sent to prince charles despite their success the team won't be supplying supermarkets anytime soon in an average year or a good year we probably produce a couple of dozen fruiting pineapples if you add up the manpower you're probably looking at about a thousand pounds for a pineapple which does make them very expensive the 19th century gardeners would never have got to taste this prized produce but times have changed at heligan it's like all good things doesn't it take ages to produce and then yeah devoured in minutes but um but enjoyed by everyone yeah when it tastes good it's really really worth all the hard work you've cooked with pineapples a lot haven't you i mean your restaurant's in cornwall and cornwall is almost tropical isn't it yeah it is yeah yeah okay so this is a pineapple dish as i understand it and one an invention of one of the most famous royal chefs monsieur who was george the fourth chef at the beginning of the 19th century what's he going to do what's it called this dish is called pudding danas is french it should be banana but it's french for pineapple absolutely and it's another one of those royal recipes that's just really extravagant in fact it's bonkers so we're gonna take some sugar over some egg yolks just like that and we're going to whisk those together because the first part of this dish we're going to make is essentially a custard yeah but a custard like i've never made before so i'm just going to whisk these egg yolks and sugar together until they start to go nice and pale so basically we've blended the sugar right into the egg yolks just to my left michael yeah we've got the pineapple skins just in infusing into some cream okay well aren't they rather bitter they are um but there's this dish is so sweet that actually it's quite clever because it lends a little bit of sort of bitterness to it so you can just see our egg yolks and sugar change in color because pineapples were so expensive and exotic weren't they in olden times that they must have wanted to make the most of them the wonderful taste of them and i think it was because they were so difficult to grow yeah and even in normal yeah even in corn okay so we've just emulsified the sugar and the egg yolks together over here we're just gonna pass this mixture which is basically the infused cream and i've never ever done this before so this is a new one to me okay so now back over there like that and we pour this mixture oh back into the pan back into the pan getting everything in like so so basically we've started we've just got this really sort of infused pineapple custard there's a waft of pineapple in the air yeah yeah from this like i said and it's always fascinating for me seeing these old historic recipes and these old-fashioned techniques and what they did which is great so we're just going to turn the heat up a bit as well so right like so this is the sort of dish that made mushy george the fourth chef world famous i think yeah and it's and it's really kind of interesting um because also as well pineapple juice is very acidic yeah really silly and doesn't often fare well in stuff like egg yolk sugar sort of custards like this but you know it works so how did mr akarim solve that problem well i think there would have been a lot of research a lot of kind of trying these recipes out and i think it was about as much about sort of things maybe not necessarily working but making sure there was always that extravagance and that looking good looking good yeah these molds you use plastic now don't you in those days molds were terribly popular terribly fashionable actually i think it was rich people who had those wasn't it the copper ones yes yeah poor people had tin tin molds so what we're doing here is now we're adding some pineapple syrup so we're just putting that in bit by bit so you basically got this really lovely infused kind of pineapple custard you're getting that pineapple flavor in every way actually everywhere from the skins everything now we're just going to gently pour this into our mold like so nice and gently and fill it up now this is kind of like the base at the base for an ice cream but back then they wouldn't have been churning so it is literally just going all in just to the top like so and the best thing to do here is it is eventually those air bubbles will pop but we're gonna let that settle and what we'll do we'll just take off the top and just you see underneath we've got that custard yeah and then we'll just take that off so we just let that settle first okay so that is the first half done ready to go right next we're going to go on to the bottom half it's complicated you're earning your money i am so we've just got some whipped cream okay some pineapple that we've cooked in syrup some pistachios love pistachios and we've got some beautiful diced pear so we're just going to literally put those ingredients into this cream oh this is an assembly and now in with our pineapple and it's you know i would i just would never think of putting these two things together like this it's it's so it's fascinating for me to kind of would just do this piece would you combine pear and pineapple normally um i don't see why not no but it's not something you do no it's not and just the way that this dish like i said it's just two halves of utter madness right i've just combined that like so so in there we've got our whipped cream our pistachios our pineapple and our pear right okay i suppose the the pear is a kind of softer taste and the pineapples are sharper taste so maybe they go well together we'll find out we'll find out so just in there like so very rich again it's very typical another rich royal recipe yeah okay so that's in there like so now just like this michael right to the edge keep that mold in place because you don't want to move it you want to keep it really firm in place so you can get that fruit right the way to the edge and eventually everything will just find its own way in because you want the fruit to lock just all get in there so there's no gaps okay so all the way around like so so you spend a bit of time padding it down yeah and just eventually it will start to get nice and smooth like so but it it's not going to set is it that's the next part oh sorry i'm getting ahead of myself right so you've got that nice and smooth kind of surface like so now that's going to go into the freezer for several hours but before it does i'm just going to let both of them settle okay while we wait can i show you this yes looks like an ordinary pineapple doesn't it but it's not but it's not it's a decoration in olden days but right up to today at banquets of course they were exotic and everything in the olden days but there's still a lovely decoration now that royal banquets you'd have as many as 80 of these pineapples as decoration on the table for the first three courses and then when the time comes for the fruit course for the fourth quarter maybe the fifth course yeah look look what did you think of that look at that it's in there it is you don't even have to bring it to the top there we are would you like a slice yeah please there we are lovely presumably it's tipped out with a bit of fanfare and a bit of business and all that kind of stuff it's such an acidic fruit though um a little palette cleanser for your next course but it's just a lovely idea right where are we with these come over here oh right oh my goodness have a look under there you might find something okay all right okay i'm gonna grab our plate yep oh oh i say oh look at that oh it looks good how regal is that it proper records oh look at that you get two puddings in one here you want to let it come up to temperature as well yeah so you know a good sort of 10-15 minutes out the freezer oh totally different textures right there the top is fantastic i didn't expect the top to be like that really well no i i really think because of the amount of pineapple juice and syrup that's in that custard it really works it's got like a condensed milk texture it has a lovely pineapple flavor and there's a wonderful contrast with the bottom which if anything is a little bland but it's got those little explosions of pineapple in it yeah yeah because essentially it is just frozen whipped cream look perfect perfect m which is something like a commonwealth bang prep absolutely absolutely perfect hand to this program see you next time [Music] you

Channel: Real Royalty

Views: 244,871

Keywords: real royalty, real royalty channel, british royalty, royalty around the world, royal history, royal cooking, royal kitchens, queen's kitchen, queen elizabeth ii

Id: I2bHYOgBtKo

Length: 43min 22sec (2602 seconds)

Published: Tue Sep 15 2020