HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH TWO OF AMERICA'S MASTER CHEFS.

JOINING ME FROM BOTH COASTS MY GUESTS TODAY ARE JACQUES TORRES PASTRY CHEF OF THE WORLD FAMOUS LE CIRQUE IN NEW YORK CITY.

AND FROM FULLERS RESTAURANT IN SEATTLE CHEF MONIQUE BARBEAU JOINS ME TO COOK A MIDDLE EASTERN SPECIALTY.

THIS PROGRAM MADE POSSIBLE CHEF MONIQUE BARBEAU IS NOW GOING TO GIVE US AN EGGPLANT FALAFEL.

AND I'M DYING TO KNOW WHAT THAT IS.

I'LL LET YOU KNOW.

ALRIGHT, LET'S DO IT.

LET'S DO IT.

I'M GOING TO START ACTUALLY WITH THE ACCOMPANYING DRESSING FOR TRADITIONAL EGGPLANT.

AND THAT'S ACTUALLY MADE FROM TAHINI WHICH IS SESAME SEED PASTE.

AND WHAT YOU NEED IS A CUP OF SESAME OR TAHINI PASTE.

AND IT TAKES A LOT OF LEMON JUICE.

AND IT ACTUALLY, IT'S ALMOST LIKE A SPONGE.

SO I START WITH ABOUT A HALF A CUP OF LEMON JUICE.

BUT WHO KNOWS, IT MIGHT NEED A LITTLE MORE.

YOU JUST, I'M GOING TO JUST POUR THAT IN.

UM HMM.

I'LL JUST HOLD YOUR BOWL.

YOU WANT TO HOLD MY BOWL FOR ME?

AND THEN WHAT ELSE YOU ALSO NEED IS A LITTLE BIT OF GARLIC.

AND I LIKE A LOT OF GARLIC IN MINE.

SO I GO WITH ABOUT THREE CLOVES WHICH IS ABOUT A TABLESPOON AND ADD THAT TO IT.

AND THEN... YES, IT DOES NEED GARLIC.

IT DOES.

AND AS YOU CAN SEE IT'S GOTTEN VERY THICK.

NOW WHAT YOU WANT TO DO IS POUR IN A LITTLE BIT OF WATER.

YOU START WITH A QUARTER CUP.

IF YOU WANT TO HOLD THE BOWL, JULIA, I CAN START.

YEAH, FINE.

SEEING IF IT'S GOING TO LOOSEN UP A LITTLE BIT.

NOW YOU WERE IN ISRAEL SO THIS IS WHERE YOU PICKED UP ALL THESE WONDERFUL THINGS?

THAT'S RIGHT.

I WAS THERE FOR TWO WEEKS AND I FELL IN LOVE WITH ALL THIS SORT OF FOOD.

THAT'S WHITENED IT UP VERY MUCH, ISN'T IT?

THAT'S INTERESTING.

YEAP, IT'S LIGHTENED IT UP.

THE LEMON JUICE HELPS TO LIGHTEN IT UP ALSO.

YEAH.

AND IT NEEDS A LITTLE BIT OF SALT ABOUT HALF TEASPOON OF SALT.

I'LL JUST ADD THAT NOW.

UM HMM.

AND YOU DON'T WANT IT TOO LOOSE BECAUSE YOU WANT IT TO HOLD ON THE PLATE.

UM HMM.

AND I MIGHT ADD A LITTLE BIT OF... NO, I THINK THAT'S RIGHT, THAT'S ABOUT IT.

AND THIS LASTS IN THE REFRIGERATOR.

IT'S GREAT WITH DIPS AND JUST, TO HAVE... JUST AS IS, RIGHT.

JUST AS IS.

LET ME SEE IF IT HAS ENOUGH GARLIC IN THERE FOR YOU.

THERE YOU ARE.

AND YOU JUST CHOP IT FINE RATHER THAN PUREEING IT?

YEAH, I THINK CHOPPED FINE IS NICE AND YOU GET A LITTLE... HMM, THAT'S GOOD.

YEAP.

SO THAT'S A TAHINI DRESSING.

AND THAT CAN JUST STAY... CAN BE REFRIGERATED.

AND NOW FOR THE EGGPLANT FALAFEL.

WHAT I DO IS I ROAST A VERY LARGE EGGPLANT.

I JUST CUT THE EGGPLANT FROM NORTH TO SOUTH AND PUT FLESH-SIDE DOWN IN A BAKING DISH LIKE... SIMILAR TO THIS EXAMPLE.

UM HMM.

ALTHOUGH THE OTHER SIDE AROUND.

AND I PUT A LITTLE BIT OF WATER IN THE BAKING DISH TO STEAM IT A LITTLE BIT.

COVER IT IN FOIL AND BAKE IT FOR ABOUT 350 FOR ABOUT 20 MINUTES.

AND THE WATER WILL ACT AS A STEAM AND IT GETS NICE AND SOFT.

LIKE THIS, LIKE THAT.

JUST LIKE THAT.

AND WHAT YOU WANT TO DO IS YOU JUST WANT TO SCOOP OUT THE FLESH AND YOU CAN PUT THE SEEDS IN... AND SO YOU JUST SCOOP IT OUT AND YOU GET A NICE MEATY... ALL THE MEAT FROM THE EGGPLANT.

SO THAT'S ONE LARGE EGGPLANT RIGHT THERE.

THAT'S IT.

NOW YOU TAKE THE ONE LARGE EGGPLANT INTO THE FOOD PROCESSOR.

NOW ALL THE OTHER THINGS JUST GET ADDED IN.

YOU WANT TO HAVE TWO CUPS OF... CHICKPEAS.

SOAKED CHICKPEAS.

JUST SOAKED OVERNIGHT.

THAT'S INTERESTING.

I'VE NEVER KNOWN THAT YOU COULD USE THEM JUST SOAKED AND NOT COOKED.

EXACTLY.

THEY KEEP A NICE CRUNCH TO THE FALAFEL.

AND THEY'RE WOND... AND THEY TASTE LIKE... THEY'VE BEEN SOAKED AND THAT'S IT.

EXACTLY.

THAT'S AMAZING.

SO TWO CUPS OF THAT.

A NICE BIG BUNCH OF CILANTRO THAT'S BEEN PICKED AND WASHED.

CILANTRO'S VERY DIRTY SO IT NEEDS A GOOD WASH.

ONE LARGE RED ONION GETS DUMPED IN THERE.

AND THEN YOU HAVE A WHOLE BUNCH OF... A COUPLE CLOVES OF GARLIC, TWO OR THREE.

I LIKE GARLIC IN THE FALAFEL- SO THREE CLOVES OF GARLIC.

AND THEN YOU NEED A TEASPOON OF CUMIN.

A NICE BIG HIT OF CUMIN.

A TEASPOON OF CORIANDER THAT'S BEEN GROUND.

UM HMM.

A QUARTER TEASPOON OF CAYENNE PEPPER ADD A LITTLE PUNCH TO IT.

I NEED SOME BAKING SODA, A TEASPOON.

THAT'S INTERESTING.

NOW WHAT'S THAT GOING TO DO?

THAT'S GOING TO MAKE THEM A LITTLE PUFFY AND KIND OF PLUMP.

THAT'S THE SECRET, I THINK.

BECAUSE THIS IS GOING TO BE COOKED?

THIS IS GOING TO BE COOKED, YEAH.

THEN YOU NEED TO JUST PULSE IT.

YOU WANT IT, TO PROCESS IT TILL ALMOST A FINE CONSISTENCY.

ENOUGH SO IT'S NOT GOING TO BE TOO LUMPY WHEN YOU MAKE YOUR FALAFEL BALLS.

UM HMM.

AND THEN WHAT YOU NEED IS A... I ALWAYS START WITH A QUARTER CUP OF FLOUR.

SOMETIMES YOU NEED A LITTLE MORE DEPENDING ON HOW WATER-Y THE EGGPLANT IS.

I START WITH ABOUT A GOOD QUARTER CUP AND JUST PULSE IT.

AND THEN WHAT YOU NEED TO DO IS SORT OF FEEL THE DOUGH.

IT NEEDS A LITTLE BIT MORE, IT'S A LITTLE WET.

IT WILL SIT IN THE FRIDGE FOR AT LEAST FOUR HOURS SO IT DOES SET, BUT... UM HMM.

I'LL GO WITH A LITTLE LESS THAN A QUARTER CUP.

THAT SHOULD BE PLENTY.

AND ONCE IT'S INCORPORATED NICELY YOU WANT TO LET THE MIXTURE SET SO ALL THE FLAVORS CAN BE ABSORBED.

AND I JUST STICK IT IN THE REFRIGERATOR FOR ABOUT FOUR HOURS BEFORE I FORM IT INTO FALAFEL BALLS.

SO ONCE THE FALAFEL MIX HAS BEEN IN THE REFRIGERATOR FOR ABOUT FOUR HOURS IT'S READY TO FORM INTO BALLS.

I'VE ADDED ABOUT TWO TEASPOONS OF SALT.

IT NEEDED A LITTLE MORE OF SALT.

AND WHAT YOU WANT TO DO IS YOU JUST WANT TO MAKE SOMEWHAT LIKE ROUND SHAPES.

KIND OF LIKE ROUGH BALLS.

ROUGH BALLS.

THEY'RE GOING TO FALL TO THE BOTTOM OF THE POT AS SOON AS YOU SUBMERGE THEM IN THE OIL.

WHAT KIND OF OIL ARE YOU USING?

THIS IS VEGETABLE OIL.

I'M GOING TO DO ABOUT FIVE OF THESE.

WHAT DO YOU THINK THE HEAT IS AT ABOUT... YOU DON'T WANT IT MORE THAN ABOUT 375.

I THINK 350 WOULD BE IDEAL.

AND ONCE THEY... BECAUSE YOU DON'T WANT IT TO BROWN TOO FAST.

NO, YOU WANT THEM TO COOK IN THE CENTER.

SO, THAT TAKES A FEW MINUTES.

ONCE THEY FLOAT TO THE TOP YOU WANT TO COOK THEM FOR ANOTHER THREE MINUTES OR SO.

AND WHEN THEY'RE GOLDEN BROWN... THAT LOOKS PRETTY NICE.

THAT LOOKS ABOUT WHAT YOU'RE LOOKING FOR.

UM HMM.

NOW I HAVE A TENDENCY TO PUT THEM IN ABOUT A 300 DEGREE OVEN FOR JUST ABOUT FIVE MINUTES JUST SO THEY SET.

BECAUSE THE BATTER NEEDS TO REST A LITTLE BIT.

YEAH.

YOU DON'T WANT TO GET THEM COLD.

SO, I TRANSFER THEM TO THE OVEN FOR ABOUT FIVE MINUTES THAT WAY THEY CAN SET.

AND I'LL PUT THEM IN.

OKAY, GREAT.

AND I'LL GET ON WITH THE... SO THE FALAFELS ARE IN THE OVEN.

AND I'VE MADE HOMEMADE PITA BREADS ALSO TO ACCOMPANY THIS DISH.

AND, IF YOU DON'T WANT TO MAKE HOMEMADE PITA YOU CAN JUST BUY THE PITA AT THE GROCERY STORE.

AND THEN JUST CUT IT SMALL.

CUT IT SMALL, EXACTLY.

BUT YOU'VE GOT SOMETHING ON THERE.

YEAH.

I'VE MADE A DUKKA SPICE WHICH IS INSPIRED FROM MY TRIP TO ISRAEL.

IT'S A COMBINATION OF TOASTED HAZELNUTS AND SESAME SEEDS SOME CUMIN AND CORIANDER, SALT AND PEPPER.

AND I JUST HAVE SOME BUTTER THAT I BRUSH ON.

JUST SPRINKLE IT ON.

SPRINKLE IT ON.

THAT'S NICE.

AND THAT'S A NICE LITTLE TOUCH TO THE DISH.

THE EGGPLANT'S ALMOST READY.

SO I TAKE, TO ASSEMBLE THIS PLATE A NICE HEAPING SPOONFUL OF... THAT'S A NICE LEMON-Y, SESAME SEED PASTE.

I LIKE THAT.

EXACTLY.

YEAP.

I PUT A LITTLE BIT OF GREENS TO SORT OF ADD A LITTLE TEXTURE TO THE PLATE.

AND THEN WHAT I DO IS I... OH YES.

SPRINKLE... GARNISH THE PLATE WITH SOME YELLOW.

THOSE ARE LITTLE PEPPERS.

THESE ARE ACTUALLY TOMATOES, YELLOW AND RED.

OH, YEAH.

THE COLORS ARE JUST BEAUTIFUL.

THAT'S SO PRETTY, ISN'T IT?

YEAP.

AND THEN I HAVE A LITTLE BIT OF GREEN ONION THAT... THAT'S VERY LIKE SHAVED... YEAH, FINELY, THINLY.

THAT'S VERY PRETTY SCALLIONS, YES.

SCALLIONS.

SO NOW YOU'VE GOT A NICE LOT OF COLOR GOING ON.

A LITTLE BIT OF RADISH IS A TRADITIONAL GARNISH FOR THE FALAFEL.

I JUST SORT OF MADE HALF-MOONS WITH THEM.

UM HMM.

RADISHES ARE NICE.

THEY'RE SO... SO CRISP.

CRISP, YEAH, AND LOVELY AH HA, AND THE COLOR IS BEAUTIFUL.

AND THEN I ALSO USE A LITTLE BIT OF CUCUMBER.

I JUST SLICE A... YEAH A PIECE OFF AND MAKE LITTLE... FINE LITTLE SLICES OF CUCUMBER.

AND THAT GOES AROUND THE PLATE ALSO.

JUST A FEW OF THEM, YOU DON'T NEED VERY MANY.

SO YOU HAVE A VERY CRUNCHY SORT OF... IT'S VERY PRETTY.

CRUNCHY PLATE GOING ON HERE.

KIND OF LIKE AN EASTER BUNNY.

AND THEN A HOMEMADE PITA WHICH I'VE CUT IN LITTLE PIECES HERE.

SO WE JUST PROP THAT IN THE MIDDLE.

NOW IF YOU WANT TO... YOU WANT YOUR... GET YOUR FALAFELS AND THEY CAN GO RIGHT... HERE WE GO.

THAT OVEN HAS FIRMED THEM UP A LITTLE BIT.

FIRMED THEM UP AND COOKED... LET THEM SET A LITTLE BIT ALSO.

UM HMM.

I'LL TAKE THAT ONE.

I USUALLY PUT ABOUT THREE BECAUSE THEY'RE QUITE FILLING.

THEN A LITTLE BIT OF CHOPPED MINT BECAUSE THAT REALLY ADDS A NICE FLAVOR TO THE FALAFEL.

AND THERE YOU HAVE IT.

THAT'S INTERESTING.

THERE'S NO OLIVE OIL OR ANYTHING LIKE THAT.

IT'S REALLY DIET FOOD, ISN'T IT?

IT IS.

IT'S GREAT FOR VEGETARIANS AND IT'S GREAT LOW-CAL ALSO.

YEAH.

BUT VERY FILLING, YOU KNOW, YOU... ONLY BIT OF OIL IS WHAT YOU FRIED IT IN.

EXACTLY.

THAT'S BEAUTIFUL.

THANK YOU FOR A NEW EXPERIENCE.

OH, I THANK YOU.

THAT'S A SPLENDID PIECE OF CHOCOLATE, JACQUES.

WHAT ARE WE GOING TO DO WITH IT?

WE'RE GOING TO DO A SOUP CHOCOLATE SOUP WITH BANANA... AND CARAMEL AND RUM AND MIX ALL THOSE FLAVORS TOGETHER.

PUT SOME MERINGUE ON TOP OF THE SOUP AND PUT THAT IN THE OVEN.

SO, I'M GOING TO SHOW YOU HOW... IT SOUNDS FASCINATING, A CHOCOLATE SOUP.

WELL, LET'S SEE.

SO I'M GOING TO SHOW YOU HOW I DO THAT.

SO ONE BAR OF CHOCOLATE- IT'S ABOUT SEVEN... I THINK WE NEED SEVEN AND A HALF OUNCES.

IS IT A SEMI-SWEET?

IT'S A NICE FLAVOR.

IT'S A BITTER-SWEET.

WE'D CALL I THINK IS WHAT A SEMI-SWEET WOULD BE.

COUVERTURE.

COUVERTURE.

YOU KNOW, WHEN WE CUT A BAR LIKE THAT IT'S EASY TO HAVE A LONG BAR AND NEVER CUT IT ON THE LONG WAY.

ALWAYS CUT IT ON THE SHORT SIDE.

UM HMM, YEAH.

AND IT'S EASIER TO CUT.

NOW, I'M GOING TO WARM UP THE MILK DURING THAT TIME.

WE WANT TO BRING THE MILK TO BOIL.

UM HMM.

SO HERE WE HAVE THE CHOCOLATE.

THE MILK IS... IT'S BOILING.

SO WE CAN GO.

LET'S STOP THAT AND POUR IT OVER THE CHOCOLATE.

I DON'T PUT TOO MUCH MILK.

I CAN SEE IF THE CHOCOLATE ACTUALLY MELTS.

YOU WANT TO SEE WHAT IT'S DOING.

HOW MUCH MILK WOULD WE HAVE THERE?

ONE QUART.

A QUART.

SO WE HAVE ABOUT HALF A POUND OF CHOCOLATE AND ABOUT A QUART OF MILK.

A QUART OF MILK.

NOW IT'S READY TO BLEND.

THAT'S SO PRACTICAL.

THAT'S SO, AND IT DOESN'T... YOU WOULD EXPECT IT TO BLOW ALL OVER THE TABLE BUT IT DOESN'T.

YOU HAVE TO PUT IT ON THE BOTTOM OF THE PAN.

AH HA.

IF YOU LIFTED IT UP AND... OTHERWISE WE'D HAVE CHOCOLATE ALL OVER.

YES, WE WOULD.

IT'S A NICE SMELL.

HMM.

OKAY.

SO NOW WE CAN SET THAT ASIDE AND WE CAN WORK ON THE BANANA.

SO WE'RE JUST GOING TO CUT THEM IN THE SMALL PIECES.

AND IN THE MEANTIME, PERHAPS WE CAN TURN THE FIRE UNDER THAT PAN.

OKAY, I'LL TURN IT ON.

JUST LIKE THAT.

YES.

SO WE CUT THEM IN FOUR, LIKE THAT.

AND PUT THEM ALL TOGETHER.

OKAY.

HERE WE ARE.

AND NOW WE CAN CUT ALL THAT TOGETHER.

YOU DON'T HAVE TO BE, YOU KNOW EXACTLY THE SAME SIZE, OR WHATEVER.

YEAH.

THAT'S JUST, IT'S NOT SO FANCY.

OKAY, SO WE NEED HALF CUP OF THE SUGAR.

BUT YOU KNOW WHAT I FIND IS HALF CUP IS TWO HANDS FULL, SO... AH.

LET'S DO IT THAT WAY.

WELL, LET'S SEE HOW IT... IT'S MORE FUN LIKE THAT.

YEAH.

ONE, AND TWO.

OKAY, SO THAT'S GOING TO MELT IT'S GOING TO TAKE A COUPLE OF MINUTES.

AND NOW WE'RE GOING TO NEED SOMETHING TO PUT THE BANANA.

A LITTLE BOWL.

YOU KNOW, IT'S JUST TO SOAK THOSE BANANAS WITH A LITTLE BIT OF RUM.

THAT WILL BE NICE.

LET'S PUT SOME OF OUR RUM.

THAT'S ABOUT A QUARTER OF A CUP MAYBE.

THAT HAS A LOVELY FLAVOR.

WELL, THAT CARAMELIZES VERY QUICKLY, DOESN'T IT?

YES.

WE'RE GOING TO GIVE A LITTLE BIT OF COLOR TO THE CARAMEL SO WE WANT IT A LITTLE BIT DARKER THAN THAT.

YES, AND NOW WE CAN PUT JUST A LITTLE PIECE OF BUTTER TO... THAT'S ABOUT A TABLESPOON.

YEAH, WE DON'T HAVE TO PUT TOO MUCH BUTTER.

NO.

YOU CAN EVEN, DON'T PUT ANY BUTTER IF YOU LIKE.

BUTTER HAS A NICE FLAVOR THOUGH.

YES, YOU'RE RIGHT.

SO NOW WE HAVE THOSE BANANAS AND THE RUM WE CAN PUT THEM IN.

BE CAREFUL WHEN YOU DO THAT- SOMETIMES A FLAME COME OUT AND YOU HAVE TO RUN AWAY.

YEAH.

SO YOU SEE THE CARAMEL HARDENS A LITTLE BIT HERE.

BUT IT'S GOING TO MELT BACK.

UM HMM.

AND IF IT'S TOO DRY YOU CAN PUT A LITTLE BIT OF RUM OR IF YOU DON'T HAVE RUM YOU CAN PUT A LITTLE BIT OF WATER.

UM HMM.

BUT, IT'S DEFINITELY BETTER WITH RUM.

SO NEXT STEP WE'RE GOING TO POUR THAT IN A SOUPIERE.

VERY PRETTY.

SO WE'RE GOING TO DO A BIG ONE.

AND WE CAN DO A SMALL ONE TOO.

YOU CAN DO SIX INDIVIDUAL SERVINGS- SIX TO EIGHT INDIVIDUAL SERVINGS OR JUST A BIG SOUP.

I PREFER THAT.

IT'S MORE FUN ON THE TABLE WHEN THAT ARRIVES.

SO YOU JUST PUT THE BANANA ON THE BOTTOM.

AND THIS IS GOING TO END UP CHOCOLATE AND THEN MERINGUE ON THE TOP?

YES.

THAT'S GOING TO BE LOVELY.

OKAY.

IS THIS A CLASSICAL DESSERT, JACQUES OR ONE THAT YOU... NO.

NO, IT'S JUST SOMETHING I PUT TOGETHER.

I JUST TRY TO PUT WHATEVER I LIKE.

WHATEVER SOUNDS GOOD- BANANA AND CARAMEL AND CHOCOLATE SOUND VERY GOOD.

YEAH.

SO I TRY TO PUT IT TOGETHER IN A DIFFERENT WAY.

UM HMM, YEAH.

THEN JUST A CAKE OR... THAT'S A GOOD TRICK TO DON'T MAKE EVERYTHING DIRTY.

THAT IS VERY GOOD.

YOU SEE IT?

I DON'T LIKE TO CLEAN SO ALWAYS DO THAT WAY.

SO PRESS A LITTLE BIT ON THE BANANA.

I WANT THE CHOCOLATE SOUP TO GO BETWEEN THE BANANAS.

SO THAT'S WHAT I WAS DOING.

I THINK THIS IS AN EXCELLENT IDEA.

NOW WE'RE GOING TO LET THE CHOCOLATE GO HERE BETWEEN THE BANANAS.

IT'S GOT TO GO SO IT WILL ALL SINK DOWN IN.

SO NOW IT'S TIME TO PUT THAT IN THE REFRIGERATOR OKAY.

FOR ABOUT AN HOUR.

ALRIGHT.

NOW THESE HAVE CHILLED AND SET.

YES.

AND NOW WE ARE READY TO PUT THE MERINGUE ON TOP.

AND IT HAS TO SET OR YOU CAN'T GET THE MERINGUE ON, CORRECT?

YES.

IF IT'S LIQUID WHEN YOU PUT THE MERINGUE.

IT JUST SINKS IN.

THE CHOCOLATE SOUP IS GOING TO PASS ON TOP OF THE MERINGUE.

YEAH.

YOU WANT IT... TO STAY ON TOP.

AND IT'S PRETTY MESSY.

SO IT'S WHY WE WOULD LET IT SET.

YEAH.

NOW WE'RE GOING TO DO THE MERINGUE.

OKAY.

FOR THE MERINGUE WE'RE GOING TO USE FOUR LARGE EGGS.

TAKE THE EGG WHITES OR THREE EXTRA-LARGE.

YOU HAVE TO BE VERY CAREFUL THAT THERE'S NO YOLK IN THE WHITES, DON'T YOU?

YES, OTHERWISE THE FAT OF THE YOLKS MAKE THE EGG WHITES VERY WEAK AND IT DON'T... AND IT WON'T MOUND.

YOU HAVE TO BE SURE THAT THE BOWL IS VERY, VERY, CLEAN.

YOU'RE RIGHT.

YES.

THAT'S TWO THINGS TO WATCH, THE BOWL IS VERY CLEAN.

YEAP.

OKAY, SO WE HAVE HERE FOUR EGG WHITES.

SO WE'RE GOING TO START THAT.

WHEN THE EGG WHITES START TO FORM SOME WHITE FOAM ON TOP WE'RE GOING TO PUT HALF OF THE SUGAR.

FOR THIS MERINGUE, IT'S ONE ROUNDED CUP OF SUGAR.

WE'RE GOING TO ADD THE SUGAR GRADUALLY.

BUT ONLY ONE HALF OF THE SUGAR.

THE OTHER HALF, WE'RE GOING TO SIFT IT.

THEN WE'RE GOING TO FOLD IN WITH THE SPATULA.

AND YOU'VE STRAINED THIS SO THERE WOULDN'T BE ANY LUMPS IN IT?

YES, EXACTLY, THAT'S WHY.

OKAY, I THINK THAT'S IT.

UM HMM.

AND NOW, JUST MIX EVERYTHING TOGETHER... THOSE EGG WHITES WERE AT STIFF PEAKS BEFORE YOU FOLDED THE SUGAR IN.

YES.

YES.

AND THE FIRST HALF WAS WELL INCORPORATED.

YEAH.

OKAY, SO NOW WE CAN FILL THE BAG.

NOW YOU JUST USE A PLASTIC BAG.

YES, I JUST, YOU KNOW, CUT... YOU GOT A REGULAR BAG AND PUT THAT IN.

THAT'S VERY, WELL THAT MAKES VERY GOOD SENSE.

IT GOES ON THERE VERY EASILY.

THIS IS ONE, THAT'S JUST... DISPOSABLE.

PLAIN, ORDINARY BAG, NOW THAT'S A GREAT IDEA.

AND YOU CAN SEE WHAT YOU DO WITH IT.

YES, THAT'S MUCH BETTER.

OKAY.

JUST PUT THE MERINGUE ON TOP LIKE THAT.

THIS IS WHAT DO THEY CALL A CANNULATED TUBE.

YES, I CAN SEE IF THAT WEREN'T SET IT WOULD ALL SINK BACK IN, WOULDN'T IT?

YES.

IF YOU DON'T HAVE A PLASTIC BAG OR A TIP JUST DO IT WITH A SPATULA, I MEAN JUST COVER IT.

IT WOULD BE FINE.

YEAH, MAKE A DESIGN.

IT'S NEVER QUITE AS MUCH FUN AS DOING IT WITH A BAG.

I THINK TO LEARN TO PIPE WITH A BAG YOU REALLY HAVE TO PRACTICE A BIT, DON'T YOU.

YES, YOU'RE RIGHT.

TO SEE THAT YOU'VE DONE IT SO MANY TIMES BEFORE.

WHAT ARE WE GOING TO PUT ON TOP.

LET'S DO THAT ONE FIRST.

OH, MY... IT'S VERY PRETTY.

LET'S PUT A, FOR JULIA.

OH, THAT'S FOR ME.

I'LL EAT IT ALL TOO.

CAN BE FOR JACQUES TOO.

YES.

SO NOW, BEFORE WE PUT IT IN THE OVEN WE'RE GOING TO WARM UP THE SOUP AND THE BANANA.

AH HA.

BECAUSE THAT IS GOING TO GO INTO THE OVEN FOR ABOUT FIVE, SIX, EIGHT MINUTES.

THAT'S NOT LONG ENOUGH TO WARM UP THE SOUP.

I SEE.

SO WE'RE GOING TO PUT THAT IN A BAIN-MARIE FOR ABOUT TEN MINUTES- UNTIL THE SOUP HAVE TIME TO WARM UP.

THEN WE PUT IT IN THE OVEN AND FINISH IT.

AND THEN WE CAN SERVE IT AND TRY IT.

THAT'S INTERESTING IF YOU WANT THE MERINGUE ON IT YOU HAVE TO DO IT THE RIGHT WAY.

YES.

OF CHILLING IT FIRST AND THEN REWARMING IT.

IT'S BEEN ABOUT TEN MINUTES.

IS IT WARM ENOUGH DO YOU THINK?

YES.

WE'RE GOING TO DOUBLE CHECK IF IT'S REALLY WARM.

OKAY.

FOR THAT WE JUST LEAVE THE KNIFE A LITTLE BIT TAKE IT OUT SLOWLY THEN CHECK.

I THINK IT'S PRETTY WARM.

IT'S JUST WARM TO THE... YES.

SO THAT'S ENOUGH.

THAT'S A GOOD OLD FRENCH WAY OF TESTING THINGS, ISN'T IT?

SO WE'RE GOING TO PUT IT IN THE OVEN IF YOU WANT TO... OPEN IT UP.

OPEN THE OVEN FOR ME.

HOPLA, THAT'S PRETTY HOT.

HOW LONG WILL THAT TAKE, YOU THINK?

PERHAPS ABOUT FIVE, SIX MINUTES.

FIVE, SIX MINUTES.

AND IT'S ON.

GOOD.

IT'S SIX AND A HALF MINUTES.

DO YOU THINK IT'S DONE?

SHOULD BE READY.

YOU SEE WHAT I FIND IN THE KITCHEN.

HMM.

THAT'S BEAUTIFUL.

I'M GOING TO USE IT.

ALRIGHT.

YES, THAT IS BROWN ENOUGH, HUH?

THAT HAS REALLY BROWNED VERY NICELY.

HOPLA.

LET'S TAKE THAT OUT.

HMM.

IT'S ALL THE PRETTIER WITH THAT GLOVE.

YES, THE COLORS MATCH.

SO, NOW WE'RE READY FOR THE DEGUSTATION.

DO I BEGIN?

YES, IF YOU... WE'RE GOING TO SERVE IT... CAN I START WITH THE LITTLE ONE?

WE'RE GOING TO SERVE IT IN HERE.

OH, FINE.

YOU'RE GOING TO DO THE BIG ONE.

YOU SERVE IT AT THE RESTAURANT YOU SERVE USUALLY INDIVIDUAL ONES.

I SERVE IT AS A... YES, IT'S A LITTLE BIT EASIER TO SEND FOR WHOEVER WANTS IT.

IT'S NOT ALWAYS SIX PEOPLE AT THE SAME TABLE WANT THE SAME THING.

I SEE... THEN IT REALLY IS, I CAN SEE A SOUP KIND OF... OH YES, IT'S LIQUID.

AND I'M GOING TO TRY TO TAKE THE MERINGUE WITH IT.

UM HMM.

AND I'LL PUT THE SOUP.

IT IS A SOUP, I CAN SEE.

I WAS WONDERING WHY YOU WERE CALLING IT ONE.

BUT IT IS.

IT IS A SOUP.

AND NOW WE'RE GOING TO TAKE ALL THAT MERINGUE AND PUT IT BACK HERE ON THE SIDE WITH A SPOON HERE.

VERY NICE.

MMMM, THOSE BANANAS ARE LOVELY THAT THEY'RE CARAMELIZED RUM WHICH GOES SO BEAUTIFULLY WITH THE CHOCOLATE.

YOU HAVE TO COOK THEM LONG ENOUGH, DON'T YOU BECAUSE THEY'RE REALLY SOFT.

YES, YOU HAVE TO COOK THEM UNTIL THEY'RE REALLY SOFT AND WELL CARAMELIZED.

AND REALLY CARAMELIZED.

THAT'S LOVELY.

GOOD, I'M HAPPY YOU LIKE IT.

THANK YOU.

THANK YOU.

BON APPETIT.