The Strict Table Manners Every Royal Must Follow | 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 [Music] today in the royal recipe's kitchen chef paul ainsworth prepares a dish inspired by the dinner the queen laid on for president obama that is it's unbelievable well you can see why president obama enjoyed his visit to england a former royal butler introduces historian matt green to banquet etiquette and protocol remember we don't put elbows in the table we have wrestling table we don't lie on the table the only time your hands are on the table is actually when you're actually using always picking up the cutlery and you're eating and the royal banquet were they british bubbles from the vineyards of the south downs we've actually been served at three state banquets we hear when the menus get released that we see that our wines are on the list it's really quite exciting [Music] in the grandeur of the historic kitchen wing at this stately home we start in 2011 when the queen welcomed barack and michelle obama welcome to the marvelous old kitchens and indeed the marvellous young michelin star chef paul ainsworth it's the big one today i mean no pressure actually a lot of there is a lot of pressure it's the royal state banquet what you're going to do michael we're going to do a wonderful dish of porpiets of lemon soul with a wonderful watercress mussoline and non-tour sauce oh it sounds marvelous and is actually the dish see this is the menu card for the state visit of president obama in 2011. wow first course first course right right let's get on what president obama got we've got a lot to do i might need a bit of help from you today right so the first thing we're going to make is the watercress mussoline and that's what we're going to stuff the soul with so here we have our chicken breast which goes in like so and then we're just going to put in a little pinch of salt with it and we're going to blitz that first okay like so yeah just to break down the protein okay next we're going to add in one egg white okay and again another blitz so we don't we don't load all the ingredients in there stage by stage so when you say popeyette what does that actually mean rolled and stuffed with this absolutely then we're going to add a splash of cream yeah okay like so just a splash do you ever do a dish that hasn't got a stack of cream this is royal dishes they are very fond in a french cooking which is obviously very very heavy with butter and cream so we've just added in there some watercress all right so you've got this lovely chicken mussoline the cream lightens it believe it or not and then we've got this lovely pepperiness happening right so what we're going to do is we're going to take our lemon soul fillets and we're just going to take some of this and it really is worth doing it may look fiddly but just spread them right the way down the length of the philip actually taking troubles the whole thing about state banquets isn't it you know they start laying the table up five days before the event itself really yeah you know polishing the porcelain getting the silver out and all that kind of stuff so we're just putting our mousse right down the middle and a lot of it you might think chicken why chicken yeah i'm thinking chicken or a fish mousse but chicken such because it's kind of like they've got that neutral flavor it's such a good protein when you when you're making mussolines and fasts and stuffings and it gives it a bit of body within the delicacy of the fish with the fish yeah it does and it doesn't take away from the flavour of the fish now just really simple it's not too difficult just take your fillet and just roll it up like so just like that and then with a cocktail stick through the tail end just watch your fingers and then go out the other side like that like so would you like a go michael yeah i'll do that all right this might take some time right okay so i'm moving on next to michael is a sauce and the sauce is beautiful it's a non-tour sauce which is basically a crayfish sauce now classically this would be done bechamel base but what i've tried to do is lighten it and make it more like a bisque sauce but still keeping it true to its french roots with cream and some cognac and some butter so it's not quite as heavy so what's going on in there so this is our steamer right we're just going to gently place those in the steamer like so okay important michael some seasoning all right just some sea salt just round on our flesh like so lid on and because that's so delicate now let's just let the residual heat just steam those gently away we've taken it off so he's just taking it off and that steam will just rise up through cook the mousse gently keep the fish nice and moist right onto our sauce okay so we just we've just roasted off some crayfish shells the way you do yeah with some uh carrot onion leek celery a little bit of paprika a little bit of tomato puree some brandy and then some fish stock wow all right and how long have you done that for and we just simmered that for a couple of hours just to kind of get a really nice all the taste out of it yeah absolutely and the reason they're they're not favored by chefs sometimes is because they are quite difficult to prep but they have got such wonderful flavor now it's important to smell it it's beautiful push all of that through yeah okay and now we return that back to the heat that looks brilliant okay i'm gonna get some asparagus on because we're just gonna finish this with some beautiful asparagus turn up our heat we want to bring our sauce to the boil right the first thing we're going to do is we're going to add just a little bit of cognac now we don't want to add a lot because we're not going to reduce it out because it's so strong yeah we don't want to kill the flavor of the sauce a little bit of cream oh inevitably now this would have been a lot richer if we stuck to the original classic recipe of doing it making it like a bechamel sauce so michael if i could this by your standard is pretty light this is quite light yeah right i'm going to add now some butter and what the butter is going to do is just going to emulsify with a sauce slightly thicken it and give it a wonderful richness okay so if i could get you to to just carry on whisking that sauce just like that for me please yeah we'll do and we're going to start to plate up next we've got some asparagus that we've just kind of warmed in some beautiful butter all british ingredients all british ingredients british asparagus british lemon salt so just got these lovely wonderful asparagus spears beautiful color aren't they stunning once that sauce is thickened we're then going to add our crayfish tails so we've used everything we've used the meat from the tails and then those wonderful heads in our sauce i think i've done this rather brilliantly beautiful and you see how it's thickened and got nice and velvety it is your touch right okay okay the bit that i'm really dying to show you is these beautiful porpios of lemon sole they've been off the heat they've been off the heat okay and look and they cook i'll bring them over to you yeah and now just remove our cocktail sticks yep look at that just just look how succulent and juicy they are without any heat at all just residual heat we're going to finish them with a little bit more sea salt yeah okay now our sauce we're going to add in the crayfish tails like so stir in quick taste a little bit of lemon it's a bit too rich even for you is it it's not you just want that lemon just to cut it just just right to it a little bit of lemon juice which goes so nice with a fish yeah and also a little bit of lemon on our fish delicious lemon asparagus god i can't wait to get into this this is something else okay and now just those crayfish over the top like that so i'm on the side there we have it that for me is proper banquet food they still talk about president obama's snake visit to the uk and perhaps at least part of the success of it was down to that yeah that is something else you don't have to taste i'm just as excited as you can i'm gonna have that one a nice bit of tail as the president obama might say here we go lovely oh i feel a bit underdressed for this i should be wearing white tie and tails that is really good isn't it that is it's unbelievable well you can see why president obama enjoyed his visit to england a light dish that really delivers on flavor banquets are not just about the food they're about the whole spectacle the royal butlers play a crucial role in creating that [Music] where better to learn about preparing for grand royal banquets than at this monumental country house given to a duke by a queen in the 18th century it may not be a royal home but it's a palace and historian matt green is here to learn all about royal etiquette i've come to blenheim palace to meet someone called grant harold who runs the royal butler school to get a crash course on how to put on a royal banquet but on second thoughts i think i should be entering via the servant's quarters for seven years grant harold worked as a butler to prince charles the duchess of cornwall the duke of cambridge and prince harry hi grant hello how'd you do how do you do good thanks this week blenheim palace was built for the duke of marlborough 150 years later his descendant winston churchill was born here over the generations there have been many royal guests wow this is the entrance hall of berlin palace yes it's like something out of a fairy tale state banquets per se don't happen here but it's not dissimilar and it gives us a sense of the much grander state banquets and is it true that they're laid out with almost a degree of military precision they are i mean obviously royal standards are the kind of what everyone wants to kind of aspire to in these kind of homes and the aristocrats are known for copying the way that royals do things presumably in order to achieve the meticulousness of this layout to have that effect that's really quite mind-blowing um you have to measure everything at buckingham palace they have what's uh they've got uh obviously a measuring stick that's actually got the markings on it as to where things should be so there's a distance obviously which will measure from the edge of the table to the the back of the chair okay they'll measure the space settings between each place yeah to make sure that it's at the right distance they measure the glass they measure the the cutlery so it's right that's how precise us to be as butler at highgrove prince charles private residents grant would oversee this kind of table preparation before work can start each member of staff must don a pair of white gloves the white gloves obviously it so we protect the silver in the glass when we don't get any marks because it's already probably been polished and cleaned yeah we can always double check it but normally it is already done by the time it comes to the room and then all we have to do is actually put things down you want to make sure it is symmetrical and you're not you're not off to the side or anything if there's any crests or anything always make sure that they're pointing to the top north okay another trick to laying a table is the rule of thumb the gap between crockery and cutlery must be an inch about the length from a thumb knuckle to tip the sip spin is going to go on the right on the right and again maybe a millimeter two between and then the pudding cutlery on top that's good okay just a fraction down right then we're going to get the side plate and a small knife so they're going to go just to the to the left to the left and then the knife is just going to go in the right stomach on the edge the blade pointing away okay so it's looking pretty complete now and i'm going to get the glassware this is gonna be for the red wine and it's gonna be for the white so you want to put it just to the right of the blade of the obviously the the main coast knife yeah the red wine just up to the left like that you have maybe push it just a little bit closer just to get a millimeter maybe away and pop the red there so the champagne goes to the right of the white wine directly opposite the red and then lastly you've got the fork glass and that just goes directly behind and then you've created the dime information we just need a napkin in the center in the sensor like that beautifully done and there we have voila it's really pleasing to see it come together like that protocol in etiquette governs everything at the banquet how to sit and of course how to converse remember we don't put elbows on the table we don't put wrists and table we don't lie on the table the only time your hands are on the table is actually when you're actually using always picking up the cutlery and you're eating what would you say is the biggest faux pas i could make if you were sitting at the table and you brought your mobile phone that would be such a big you know i think somebody would probably even say something to you because it wouldn't be done say i were lucky enough to be sitting next to the queen would she talk to me is there a protocol about who she talks to when with the state bank but they're gonna have the most senior guest to the right and the queen won't normally speak to that person for say the start to the main course and then go into the pudding oh so you get your guaranteed facebook yes you'll get something to worry about no you don't need to worry about no so it sounds like a pretty decorous occasion i'm guessing there were certain foods that were off the menu because they were too messy yes i mean things like spaghetti you don't really want to sit there trying to eat spaghetti and we know how tricky it can be and how messy and with all the finery that's the last thing what is bits of spaghetti landing all over the place so ideally you want to kind of keep it as graceful and elegant as possible i can't wait to do it for real i know so all you have to do is now write to the queen yeah and ask for your invitation okay good luck thank you being a royal butler is not really a job it's more more a vocation more a kind of state of mind anyway from grand diplomatic banquets to something a great deal simpler bubbling away bubbling away it's my butter making noise yes we are going to do the queen's recipe for drop scones the queen's resident the queen's recipe for drop scones have you ever had a drop scum i i i have had a drop scone yeah yeah but the important thing about this one is not only is it the queen's recipe for drop scones but they played their part in the special relationship with america as well they did they did and we're going to do the original recipe which was caster sugar with some sieve flour some bicarbonate of soda and cream of tartar what do they do there and what they do well the bicarbonate first of all that gives it a bit of lift the rise that gives us a lift cream of tartar lends a nice bit of acidity to the recipe yeah bitter bite so while we're doing that we're going to add a little bit of butter to the pan here michael why do they call them drop scones so the reason they're called drop scones is exactly in the name they drop as opposed to a normal scone which you know you'd have with you know clotted cream or jam that's like a dough that you cut out and then bake these it's a drop in consistency so we're going to take two eggs with our milk i'm seeing the queen doing this now you understand are you yeah yes because the great thing about this is we know it's the queen's recipe because we've got it in our own hand handwritten letter to president eisenhower right then president united states january 24th 1960 and he'd actually visited the queen at balmoral and she had cooked him these dropped scans at least we think she cooked them this is the letter in which she sends him the recipe the recipe that you are doing now now what are you doing so we're just gently now bringing together the eggs and the milk we're gonna have basically a pancake batter and once we've whisked it smooth we're gonna add a little bit of butter so you see how now with the mix is coming together nicely we're just going to add a couple of spoonfuls of butter in there like that and already that like that lovely smell of the butter it's it's delicious i absolutely love drop scones or bellini's that's what they're like the letter is really quite charming because she says dear mr president seeing a picture of you in today's newspaper standing in front of a barbecue grilling quail as you do reminding me grill quail reminded me that i had never sent you the recipe of the drop scones which i promised you at balmoral it's rather nice isn't it do you think she did it herself do you know what for this on i think it's lovely i'd love to imagine yeah a lot of elbow work yeah yeah okay so we've got a nice lovely smooth and that that there that's the drop that's why as opposed to a kind of like a do your own i mean like a a scom yeah little bit more butter into the pan there and let's simply just just like that we're just going to put i think we'll get like four or five in there in her letter to him she says i have also tried using golden syrup or treacle instead of only sugar what do you think i think it could i think i think the queen's on to something there and the reason the reason why i think it could be nice is because with the golden syrup or especially the black treacle you're lending a real molasses note to it you're getting more flavor into it as opposed to using sort of like quite a bland yeah sort of sugar like casserole it could be very bland without without absolutely that extra flavor the nuttiness that you're going for so um we'll just have a little check underneath oh look at these these are special you see turn them around just quickly turn them over like that look at that oh yeah they look delicious don't they they certainly do just gently over like that and just nice and steady you come to the last one you see just on the top mic we've got that lovely caramelised butter just on the top i wonder what president eisenhower made of it all remember he was the supreme allied commander in europe in the second world war he was responsible for d-day here he is president of the united states 1960 height of the cold war and here's a menu for drop scones so when he was not running america he was in his penny making drop scones but actually no it's really interesting because he replies and says what's caster sugar now is that because he wasn't a cook well i think in america they call it um super fine oh right right now yeah it's it's the same same trigger but so he did reply he did replace he's running america but he did reply to him he obviously made them or his chef replied right needle tip right here you just want that needle again so when you put your finger in when you put your finger in there they just come back up and that's just they are lovely cooked and now we're just gonna bring them out on top and they they absolutely fantastic and you know what sir they you could do sweet or savoury if i was doing savoury little bit of little bit of smoked salmon and some um creme fraiche really extravagant you could have a little bit of caviar come on i want to taste them they look good you've risen just have a smell of it it's that lovely caramelized butter yeah doesn't it yeah and then literally orange just we're just gonna have butter no no clotted cream no jam no we're just keeping it nice and simple so you got that lovely quality butter oh i wonder slight saltiness to it i'm on the edge here i'll have that to thinking they played a part you know no i just think i like the history of it to think they played a part in the special relationship between britain united states it's fantastic that score section cement the relationship delicious ready yeah they're good and they they are stunning oh you've done a good job there paul thank you the case of drop scone diplomacy perfect for the more informal occasion the fine dishes served on these grand royal occasions have historically been washed down with vast quantities of champagne but these days even the bubbles are british at the foot of the south downs in sussex six vineyards make up the ridgeview estate they've been making award-winning sparkling wine here for 20 years served at the highest tables including buckingham palace and downing street it was the vision of the late mike roberts nicknamed the king of fizz well my dad he loved champagne he loved going to champaign and he loved drinking champagne and he wanted to do something in wine and if you look at a map we're actually only 66 miles north longitudinally than champaign so the soil is virtually the same the climate's almost the same and he thought well if we're going to make wine let's make something to our closest neighbour [Music] simon roberts is now head winemaker and his sister tamara is the ceo this is very much a family affair the first 10 years of ridgeview between 95 and 2005 was probably spent convincing people that english wines were okay to drink that they weren't all bad there was quality and there was change on the way because prior to that people's opinions of english wines were that they were low quality the family were pioneers at a time when homegrown fizz was almost unthinkable and their passion for british bubbly is what's taken their bottles to the top tables we've had some really exciting uh royal connections perhaps one of the earlier ones was with the queen's 80th when one of our wines and black de blanc was actually chosen for that which was really exciting i mean that was our first sort of hooray into that area and since then we've actually been served at three state banquets we're not told that it's going to be served we hear almost when everyone else gets when the menus get released that we see that our wines are on the list it's really quite exciting the wine is produced from grapes grown on these vines every one planted by simon's parents when they bought the estate it hadn't been really used for farming for about 20 years so as a black canvas this was literally just fields so we developed the garden we've had the winery built so i mean it's changed hugely the whole estate is 36 acres we have 16 000 vines here we have ten acres of chardonnay and we have eight acres of pinot noir and pineapple which are the two black grapes that go into our wines the grapes are picked in the autumn then brought into the winery to be processed large presses extract the juice which is left to settle before yeast and sugar are added this ferments and turns the sugar to alcohol and the wine is born there are 64 large tanks here holding thousands of liters and the winery now processes three hundred thousand tons of grapes a year once bottled all that's left to do is wait so the grapes that we processed in october they'll come down here in bottle in january and we have space down here for 250 000 bottles and they all stay down here in the cellars anywhere between 18 months and 10 years these go back about 10 bottles so in each of these cabins we've got about 10 000 bottles these sussex wines are exported all over the world and the family have even taken on the french champagne producers decanter wine competition is probably one of the most recognized worldwide and it's one of the early competitions that actually has champagne and sparkling wine in the same category and the year we won best wine in the world we're up against two very well-known champagne houses and we are since the only english wine or the early wine outside champagne ever to win that award mike died in 2014 shortly after his pioneering work had been recognized with an mbe and a trip to buckingham palace we as a family couldn't have been more proud it was such an honor so my mum my sister and i went with dad to buckingham palace prince charles awarded him his awards and it was just it was an amazing amazing experience and we are so proud of him british produce is such an important part of the modern state banquet these days it's more about showcasing britain than the royal family [Music] well i'm here in the grand library of the house with fiona ross as a food historian writes a lot about the royals tell me what is the actual purpose of these grand state banquets well as you would expect they are very much they very much showcase everything that is british and they're intended to cement diplomatic relations welcome foreign visitors show the sort of grandeur elegance and to impress yes to impress absolutely given that how carefully are things arranged oh they arranged they arranged months in advance invitations are sent out up to 12 weeks in advance uh the queen personally inspects the banquet before it happens and she even checks the toilets and footmen polish the tables uh they even polish the fruit on the tables so there's enormous attention to detail at royal banquets and what about the logistics how many glasses how many setting with the porcelain all this kind of stuff well uh if you imagine there are six glasses per guest that could involve easily um polishing up a thousand glasses and then you're speaking about a cutlery that goes back to george the fourth so it's in the family and it's silver plated so that has to be cleaned and polished as well uh so enormous effort goes into the presentation of the table how different is it now from what it was in the past well remarkably enough it's less excessive than it was in the past at the time of uh see charles ii 1671 when he threw a banquet for the knights of the garter in windsor castle he actually uh they ordered in um something like 16 barrels of oysters 2 500 feathered friends including crane owl swan peacock there was something like 6 000 asparagus beers and 20 gallons of strawberries not a picnic no that's a picnic now tell me do they always go smoothly i mean do all the guests understand the conventions well not necessarily for instance in 1971 when president jimmy carter turned up for the state banquet he had enormous bow tie on then he proceeded to congratulate the queen mother on how much she resembled his own mother and then he planted a kiss on her lips on her lips and she said she'd never been kissed like that since her husband died what else has gone wrong well queen mary for instance once um handed a guest a dog biscuit with the intention that he feed it to her dog and unfortunately it's a bit hard of hearing so he popped in his mouth and more recently and more recently barack obama unfortunately started speaking um during the national anthem while it was playing the scots guards had just started playing god save the queen and he had quietly allow his speech to fizzle out oh gosh red faces fiona thank you preparing a souffle can be a risky business for a state banquet but one royal chef knows a fail-safe way to create the perfect high-rise pudding for high-end dinner in the 1980s and early 1990s chef darren mcgrady would regularly cook on board the royal yacht britannia preparing grand banquets for the queen and world leaders demanding conditions called for low-risk puds a lot of the times the dishes that we would serve would be dishes that were served day to day to the queen and her family one of the queen's favorites was the cold lemon souffle to start off with some lemons the zest is going to give it a real zing this is going to give it a nice color as well once i've got my lemon zest i want some juice in there too a cold lemon souffle is not really a souffle it doesn't go in the oven it actually goes in the refrigerator this is a mousse masquerading as a souffle darren's next step is to separate the eggs and add the yolks to the lemon juice and then some sugar in there as well i'm going to put that into boiling water what we call a bain-marie and whisk all of those ingredients together that's going to sit on there and while my eggs are getting hot i need to whisk the egg whites to make them nice and stiff once the egg whites are beaten to stiff peaks darren combines water and gelatin powder he then pops it on the heat and leaves them to dissolve so once my egg yolks are hot to the touch then i can take them off and put them on the machine and we whisk it until it goes cold so what we're doing is creating a savion and so that gives our volume that we then fold some whipped cream and some whipped egg whites into and that gives us that our mousse our souffle that great bulk once it's been on the machine look how it changes in consistency now we can add our whipped cream and then lightly whisk that into the egg mixture then i have my gelatine that has warmed and i'm going to fold that into my mix as well and finally my egg whites so everything in there is now folded in and it's nice and smooth darren's wrapped greaseproof paper around a souffle dish stapling it top and bottom it will allow the mousse to set above the top of the dish like a risen souffle so now i'm pouring the souffle mix into the mold all you really need to see is just a little bit over the mold there so it looks like that souffle is climbing out of the dish so this goes into the refrigerator now overnight to set set nicely all we have to do now is take off the paper from around the edge one of the most memorable times of making this dish was on the royal britannia in miami in 1991 i was in the royal galley preparing a banquet for president reagan and president ford there we go lovely now we can just put some cream on the top just to finish it off it's so much easier doing this piping it on a nice still table than rolling about on the rolleot britannia preparing this for president reagan and trying to make sure every piece was exact all it needs is some chocolate on the top so i'm going to use really fine grater just to grate some chocolate to go around the top [Music] and that just looks fantastic a simple cold lemon souffle in a souffle case you're going to have all of your friends asking how do you manage to get that to rise if you didn't even put it in the oven cold lemon souffle souffle or citron foie fit for president reagan for our final recipe we're going to go back in time to the late 19th early 20th century and that prince of goumals king edward vii one of his favorite all-time favorite puddings desserts chartreuse ala royal has a ring to it doesn't it it really does and a dish fit for a big diplomatic banquet yeah it is i mean look at it already you can kind of see our ingredients here yeah very royal very rich and very tricky for a chef and very tricky for a chef so i'm going to start off by taking a mango we've got mangoes and melons and i'm just going to show you the slicing of a mango so we're just going to top and tail it yeah and then basically michael will just very thinly all the way around like so now this is fascinating i was talking to one of the royal chefs who told me that the duke of edinburgh had come into the kitchen one day saw him with a mango and a knife just like you and said you don't do it like that you get a spoon and with a spoon you can actually get the flesh of the mango away from the stone better than with a knife is he right i'm afraid i'm going to have to disagree with the duke of edinburgh uh no because by doing it like that you're just going to have lots of wastage with a spoon and the idea is is to get as much of that beautiful fleshy fragrant fruit off the stone and that is it and now you've just got that lovely fragrant fleshy mango gosh you can smell it you can can't you and it's it's absolutely delicious so the next bit is just now turn them out like that and getting as many as you can and don't waste that turn it into a puree fruit salad anything so these bits or even eating or even eat it so now they go into our lime jelly and what we're going to do now is painstakingly go all the way around it's very labor intensive it is very labour-intensive and also as well you'll see from the the title you'll see that i'm using um lime jelly and the title would suggest that it's the liqueur and what they would do they would painstakingly brush each individual piece of fruit with the liquor can you imagine can you imagine that hours absolute hours but you know what there's far more flavour as well in this in this beautiful lime jelly so just basically you can see i'm just going right round and they stick okay do they stick because the jelly it's important that the jelly is just starting to cool down and as the jelly starts to cool down it's getting nice and thick but you can put our last disc of mango on there like so michael it looks terrific it does doesn't it it does right now we're going to spoon in the remaining jelly like so and then the idea is you can see now it's just starting to set then just spin round you see how as you spin round yeah it's just basically kind of sticking to all the fruit and going all the way around the mould right now just transfer that to the fridge please and we're just going to let that set ideally for about two or three hours okay okay okay okay that's done what's next fantastic next the filling very rich very royal so here we've got some milk on the stove that we're just bringing to a simmer we've got some lovely rich egg yolks and sugar that we're just gonna mix together and we mix them so they're nice and pale just in there like so six season six egg yolks sugar in and the reason we mix we mix it now together like this to make it nice and well is to make the custard lovely and rich it's a beautiful color it's kind of apricot color gorgeous eggs yeah so we just keep whisking that about two to three minutes so it goes nice and pale because what you're doing you're basically dissolving the sugar into the egg yolks so can you see it changing color from what it was okay now we're just going to take our hot milk yeah and just pour that onto this egg yolk and just to be clear this is the kind of custard that goes into the mold that you've already made absolutely yeah now we go back into the pan yeah like so okay and we basically just stir that stir that over the heat now that's gonna get thick and nice and rich but we need to set it so it holds in the middle of our chartreuse so what we've got here michael is gelatine okay we just get rid of the water and straight into our custard mix and that just melts it and that just melts in and will basically give you like a nice setting property in the custard and once that cools down it will thicken and be beautiful and rich and smooth just like that now we've got some lovely whipped cream here and we're just gonna what we call folding now it wasn't rich as if it wasn't rich enough so we'll put about half of that in and gently fold it we don't want to just beat it in there because we do want it to be nice and light and airy okay just nice and gently this is a kind of dish for a really sumptuous banquet isn't it but also it's slightly slightly gloomy thought it was actually served on the titanic you know this dish was it really yeah i think i think the night before it hit the iceberg wow so just keep mixing until it's completely folded in like so and you'll you'll go to this kind of like sort of very light kind of creamy mixture now mike if i could ask you to go back and get me the one that we set earlier we're gonna put this wonderful filling in the middle okay here we go paul nice nice and cold lovely and pretty set i'd say see you got that lovely film going around the edge now that that's our custom cream mixture can you see what i mean by the folding technique how lovely and light it is so we're just gonna pour that in like so oh waterfall of sin i like that a waterfall of sin brilliant there we go oh yes don't leave any on the side of the bowl like so absolutely okay now again just right to the edges yep we don't want to see any of that fruit okay yeah another little important just with your thumb just right the way around any of that mix because when we turn out it's all those little things that can catch when you're trying to turn it out and again just a little tap so there's nowhere yeah just settle it down there's no air bubbles in there if i could just ask you to pop that in the fridge for two to three hours setting time and out there should be the finished one should be right chef thank you there should be trumpets there should be trouble there should be a fanfare i'll put it there i'm so excited this i hope you don't see stuff like this anymore and it's it's a shanghai because it's absolutely gorgeous ready yep oh look at that a la royale you can see that at a banquet though yeah there's no words you know the waiters coming in and popping it down in front of the president of yugoslavia or something absolutely like i say you don't see things like that much anymore and it's it's it's so beautiful it really is beautiful it looks too perfect to cut it does oh no it doesn't come out let's go don't make too much of a meal of it so you just want to cut through that fruit as well here we go look at this ready yep straight out like that oh yes look at that god oh i hope you're not calorie counting not this week i could tell you okay go for it let's try this heavy it mixture with some of that fruit yeah and surprisingly so it is very light isn't it it's incredibly exotic isn't it yeah absolutely delicious we're gonna have to wrap it up that's all from royal banquets see you next time [Music] you

Channel: Real Royalty

Views: 820,753

Keywords: real royalty, real royalty channel, british royalty, royalty around the world, royal history, royal kitchens, royal cooking, royal family, king edward vii

Id: hEd2qaeA_Jg

Length: 43min 40sec (2620 seconds)

Published: Tue Sep 01 2020