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.

LE T'S DO IT.

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

AND THAT'S ACTUALLY MA DE FROM TAHINI WHICH IS SE SAME 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 HA LF A CUP OF LEMON JUICE.

BUT WHO KNOWS, IT MIGHT NE ED 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 YO U ALSO NEED IS A LITTLE BIT OF GARLIC.

AND I LIKE A LOT OF GARLIC IN MINE.

SO I GO WITH AB OUT 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 PO UR 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 LO OSEN 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.

YE AP, IT'S LI GHTENED IT UP.

THE LEMON JUICE HELPS TO LIGHTEN IT UP ALSO.

YEAH.

AND IT NEEDS A LI TTLE BIT OF SALT ABOUT HALF TE ASPOON OF SALT.

I'LL JUST AD D THAT NOW.

UM HMM.

AND YOU DON'T WA NT 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, TH AT'S ABOUT IT.

AND THIS LASTS IN THE REFRIGERATOR.

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

JUST AS IS.

LET ME SEE IF IT HAS ENOUGH GA RLIC 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 TA HINI DRESSING.

AND THAT CAN JU ST STAY... CAN BE RE FRIGERATED.

AND NOW FOR THE EGGPLANT FALAFEL.

WHAT I DO IS I ROAST A VERY LARGE EGGPLANT.

I JUST CUT THE EGGPLANT FR OM NORTH TO SOUTH AND PUT FLESH-SIDE DOWN IN A BAKING DISH LIKE...

SIMILAR TO TH IS EXAMPLE.

UM HMM.

ALTHOUGH THE OT HER 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 AC T AS A STEAM AND IT GETS NI CE AND SOFT.

LIKE THIS, LIKE THAT.

JUST LIKE THAT.

AND WHAT YOU WANT TO DO IS YOU JUST WANT TO SC OOP OUT THE FLESH AND YOU CAN PU T THE SEEDS IN... AND SO YOU JU ST SCOOP IT OUT AND YOU GET A NICE MEATY... ALL THE MEAT FR OM THE EGGPLANT.

SO THAT'S ONE LARGE EG GPLANT RIGHT THERE.

THAT'S IT.

NOW YOU TAKE THE ON E LARGE EGGPLANT INTO THE FO OD PROCESSOR.

NOW ALL THE OTHER THINGS JU ST GET ADDED IN.

YOU WANT TO HA VE TWO CUPS OF... CHICKPEAS.

SOAKED CHICKPEAS.

JUST SOAKED OV ERNIGHT.

THAT'S INTERESTING.

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

EXACTLY.

THEY KEEP A NICE CR UNCH TO THE FALAFEL.

AND THEY'RE WOND... AND THEY TASTE LIKE...

THEY'VE BEEN SOAKED AND THAT'S IT.

EX ACTLY.

THAT'S AMAZING.

SO TWO CUPS OF THAT.

A NICE BIG BUNCH OF CILANTRO THAT'S BEEN PI CKED 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 GA RLIC, 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 HI T OF CUMIN.

A TEASPOON OF CORIANDER THAT'S BEEN GROUND.

UM HMM.

A QUARTER TEASPOON OF CAYENNE PEPPER ADD A LITTLE PU NCH TO IT.

I NEED SOME BAKING SODA, A TEASPOON.

THAT'S INTERESTING.

NOW WHAT'S THAT GOING TO DO?

THAT'S GOING TO MAKE TH EM 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 JU ST PULSE IT.

YOU WANT IT, TO PROCESS IT TILL ALMOST A FI NE CONSISTENCY.

ENOUGH SO IT'S NOT GO ING TO BE TOO LUMPY WHEN YOU MAKE YO UR FALAFEL BALLS.

UM HMM.

AND THEN WHAT YO U NEED IS A...

I ALWAYS START WITH A QUARTER CUP OF FLOUR.

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

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

AND THEN WHAT YO U NEED TO DO IS SORT OF FE EL THE DOUGH.

IT NEEDS A LITTLE BIT MO RE, IT'S A LITTLE WET.

IT WILL SIT IN THE FRIDGE FO R AT LEAST FOUR HOURS SO IT DOES SE T, BUT... UM HMM.

I'LL GO WITH A LITTLE LE SS THAN A QUARTER CUP.

THAT SHOULD BE PLENTY.

AND ONCE IT'S IN CORPORATED NICELY YOU WANT TO LET TH E MIXTURE SET SO ALL THE FLAVORS CA N BE ABSORBED.

AND I JUST STICK IT IN THE REFRIGERATOR FOR ABOUT FO UR HOURS BEFORE I FORM IT IN TO FALAFEL BALLS.

SO ONCE THE FALAFEL MIX HA S BEEN IN THE REFRIGERATOR FOR ABOUT FO UR HOURS IT'S READY TO FO RM INTO BALLS.

I'VE ADDED ABOUT TW O TEASPOONS OF SALT.

IT NEEDED A LI TTLE MORE OF SALT.

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

KIND OF LIKE RO UGH BALLS.

ROUGH BALLS.

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

WHAT KIND OF OIL ARE YOU USING?

TH IS IS VE GETABLE OIL.

I'M GOING TO DO AB OUT FIVE OF THESE.

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

I THINK 350 WO ULD 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 AN OTHER THREE MINUTES OR SO.

AND WHEN THEY'RE GO LDEN BROWN... THAT LOOKS PRETTY NICE.

THAT LOOKS ABOUT WHAT YO U'RE LOOKING FOR.

UM HMM.

NOW I HAVE A TENDENCY TO PUT THEM IN ABOUT A 300 DEGREE OVEN FOR JUST ABOUT FI VE 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 OV EN FOR ABOUT FIVE MINUTES THAT WAY TH EY CAN SET.

AND I'LL PUT THEM IN.

OK AY, GREAT.

AND I'LL GET ON WI TH THE...

SO THE FALAFELS AR E IN THE OVEN.

AND I'VE MADE HO MEMADE PITA BREADS ALSO TO ACCOMPANY TH IS 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.

CU T IT SMALL, EX ACTLY.

BUT YOU'VE GOT SOMETHING ON THERE.

YEAH.

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

IT'S A CO MBINATION OF TOASTED HAZELNUTS AN D SESAME SEEDS SOME CUMIN AND CORIANDER, SA LT AND PEPPER.

AND I JUST HAVE SOME BU TTER THAT I BRUSH ON.

JUST SPRINKLE IT ON.

SP RINKLE IT ON.

THAT'S NICE.

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

THE EGGPLANT'S AL MOST READY.

SO I TAKE, TO AS SEMBLE THIS PLATE A NICE HEAPING SP OONFUL OF... THAT'S A NICE LEMON-Y, SESAME SEED PASTE.

I LIKE THAT.

EX ACTLY.

YEAP.

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

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

SP RINKLE... GARNISH THE PLATE WITH SOME YELLOW.

THOSE ARE LITTLE PEPPERS.

THESE ARE ACTUALLY TO MATOES, YELLOW AND RED.

OH, YEAH.

THE COLORS ARE JU ST BEAUTIFUL.

THAT'S SO PRETTY, ISN'T IT?

YEAP.

AND THEN I HAVE A LITTLE BI T OF GREEN ONION THAT... THAT'S VERY LIKE SHAVED... YEAH, FINELY, TH INLY.

THAT'S VERY PRETTY SCALLIONS, YES.

SC ALLIONS.

SO NOW YOU'VE GOT A NICE LO T OF COLOR GOING ON.

A LITTLE BIT OF RADISH IS A TRADITIONAL GARNISH FO R 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 CO LOR IS BEAUTIFUL.

AND THEN I ALSO USE A LI TTLE BIT OF CUCUMBER.

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

AND THAT GOES AR OUND THE PLATE ALSO.

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

SO YOU HAVE A VE RY CRUNCHY SORT OF...

IT'S VERY PRETTY.

CRUNCHY PLATE GO ING ON HERE.

KIND OF LIKE AN EASTER BUNNY.

AND THEN A HO MEMADE PITA WHICH I'VE CUT IN LI TTLE PIECES HERE.

SO WE JUST PROP TH AT IN THE MIDDLE.

NOW IF YOU WA NT TO... YOU WANT YOUR... GET YOUR FA LAFELS AND THEY CAN GO RIGHT...

HERE WE GO.

THAT OVEN HAS FIRMED THEM UP A LITTLE BIT.

FIRMED THEM UP AN D COOKED... LET THEM SET A LI TTLE BIT ALSO.

UM HMM.

I'LL TAKE THAT ONE.

I USUALLY PUT ABOUT THREE BE CAUSE THEY'RE QUITE FILLING.

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

AND THERE YO U 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 AN D IT'S GREAT LOW-CAL ALSO.

YEAH.

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

EX ACTLY.

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 WI TH BANANA... AND CARAMEL AN D 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 SH OW YOU HOW...

IT SOUNDS FASCINATING, A CHOCOLATE SOUP.

WELL, LET'S SEE.

SO I'M GOING TO SHOW YO U HOW I DO THAT.

SO ONE BAR OF CHOCOLATE- IT'S ABOUT SEVEN...

I THINK WE NEED SEVEN AN D A HALF OUNCES.

IS IT A SEMI-SWEET?

IT 'S A NI CE FLAVOR.

IT'S A BITTER-SWEET.

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

COUVERTURE.

CO UVERTURE.

YOU KNOW, WHEN WE CU T A BAR LIKE THAT IT'S EASY TO HA VE A LONG BAR AND NEVER CUT IT ON THE LONG WAY.

ALWAYS CUT IT ON THE SHORT SIDE.

UM HMM, YEAH.

AND IT'S EA SIER 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 TH E CHOCOLATE.

THE MILK IS...

IT'S BOILING.

SO WE CAN GO.

LET'S STOP THAT AND PO UR IT OVER THE CHOCOLATE.

I DON'T PUT TO O MUCH MILK.

I CAN SEE IF THE CH OCOLATE 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 PR ACTICAL.

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 TH E BOTTOM OF THE PAN.

AH HA.

IF YOU LIFTED IT UP AND...

OTHERWISE WE'D HAVE CH OCOLATE ALL OVER.

YES, WE WOULD.

IT'S A NICE SMELL.

HMM.

OKAY.

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

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

AND IN THE ME ANTIME, PERHAPS WE CAN TURN THE FI RE 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 AL L 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 HA LF CUP OF THE SUGAR.

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

LET'S DO IT TH AT WAY.

WELL, LET'S SEE HOW IT...

IT'S MORE FUN LI KE THAT.

YEAH.

ONE, AND TWO.

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

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

A LITTLE BOWL.

YOU KNOW, IT'S JUST TO SOAK THOSE BANANAS WITH A LITTLE BI T 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?

YE S. WE'RE GOING TO GIVE A LITTLE BI T OF COLOR TO THE CARAMEL SO WE WANT IT A LITTLE BI T 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 PU T TOO MUCH BUTTER.

NO.

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

BUTTER HAS A NICE FLAVOR THOUGH.

YES, YOU'RE RIGHT.

SO NOW WE HAVE THOSE BA NANAS AND THE RUM WE CAN PUT TH EM IN.

BE CAREFUL WHEN YO U DO THAT- SOMETIMES A FLAME COME OUT AN D YOU HAVE TO RUN AWAY.

YEAH.

SO YOU SEE THE CARAMEL HA RDENS A LITTLE BIT HERE.

BUT IT'S GOING TO MELT BACK.

UM HMM.

AND IF IT 'S TOO DRY YOU CAN PUT A LI TTLE BIT OF RUM OR IF YOU DO N'T HAVE RUM YOU CAN PUT A LI TTLE BIT OF WATER.

UM HMM.

BUT, IT'S DEFINITELY BE TTER 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 IN DIVIDUAL SERVINGS- SIX TO EIGHT IN DIVIDUAL SERVINGS OR JUST A BIG SOUP.

I PREFER THAT.

IT'S MORE FUN ON THE TA BLE 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?

YE S. 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 SO UNDS GOOD- BANANA AND CARAMEL AND CH OCOLATE SOUND VERY GOOD.

YEAH.

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

UM HMM, YEAH.

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

THAT IS VERY GOOD.

YO U 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 TH E BANANAS.

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

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

FOR ABOUT AN HOUR.

ALRIGHT.

NOW THESE HAVE CHILLED AND SET.

YE S. AND NOW WE ARE READY TO PU T THE MERINGUE ON TOP.

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

YE S. 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.

AN D IT'S PR ETTY MESSY.

SO IT'S WHY WE WO ULD LET IT SET.

YEAH.

NOW WE'RE GOING TO DO THE MERINGUE.

OKAY.

FOR THE MERINGUE WE'RE GOING TO USE FO UR 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 FA T OF THE YOLKS MAKE THE EGG WHITES VE RY 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, TH E BOWL IS VERY CLEAN.

YEAP.

OKAY, SO WE HAVE HE RE 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 HA LF OF THE SUGAR.

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

WE'RE GOING TO ADD TH E SUGAR GRADUALLY.

BUT ONLY ONE HALF OF THE SUGAR.

THE OTHER HALF, WE'RE GO ING 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, TH AT'S WHY.

OKAY, I THINK TH AT'S IT.

UM HMM.

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

YE S. YES.

AND THE FIRST HALF WA S WELL INCORPORATED.

YEAH.

OKAY, SO NOW WE CAN FILL THE BAG.

NOW YOU JUST USE A PLASTIC BAG.

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

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

IT GOES ON THERE VE RY EASILY.

THIS IS ONE, THAT'S JUST... DI SPOSABLE.

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

AND YOU CAN SEE WH AT 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?

YE S. 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 ON E FIRST.

OH, MY...

IT'S VERY PRETTY.

LET'S PUT A, FO R JULIA.

OH, THAT'S FOR ME.

I'LL EAT IT ALL TOO.

CAN BE FOR JA CQUES TOO.

YES.

SO NOW, BEFORE WE PU T IT IN THE OVEN WE'RE GOING TO WARM UP TH E SOUP AND THE BANANA.

AH HA.

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

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

I SEE.

SO WE'RE GOING TO PUT TH AT IN A BAIN-MARIE FOR ABOUT TE N MINUTES- UNTIL THE SOUP HA VE TIME TO WARM UP.

THEN WE PUT IT IN TH E OVEN AND FINISH IT.

AND THEN WE CAN SE RVE IT AND TRY IT.

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

YE S. OF CHILLING IT FIRST AND THEN REWARMING IT.

IT'S BEEN ABOUT TEN MINUTES.

IS IT WARM ENOUGH DO YOU THINK?

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

OKAY.

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

I THINK IT'S PR ETTY WARM.

IT'S JUST WARM TO THE... YE S. SO THAT'S ENOUGH.

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

SO WE'RE GOING TO PU T IT IN THE OVEN IF YOU WANT TO... OPEN IT UP.

OP EN THE OV EN FOR ME.

HOPLA, THAT'S PRETTY HOT.

HOW LONG WILL THAT TAKE, YOU THINK?

PERHAPS ABOUT FI VE, SIX MINUTES.

FIVE, SIX MINUTES.

AND IT'S ON.

GOOD.

IT'S SIX AND A HALF MINUTES.

DO YOU THINK IT'S DONE?

SH OULD BE READY.

YOU SEE WHAT I FI ND IN THE KITCHEN.

HMM.

THAT'S BEAUTIFUL.

I'M GOING TO USE IT.

AL RIGHT.

YES, THAT IS BROWN ENOUGH, HUH?

THAT HAS REALLY BR OWNED VERY NICELY.

HOPLA.

LET'S TAKE THAT OUT.

HMM.

IT'S ALL THE PRETTIER WITH THAT GLOVE.

YES, THE CO LORS MATCH.

SO, NOW WE'RE READY FO R THE DEGUSTATION.

DO I BEGIN?

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

WE'RE GOING TO SE RVE 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 LI TTLE BIT EASIER TO SEND FOR WH OEVER WANTS IT.

IT'S NOT ALWAYS SIX PEOPLE AT THE SAME TABLE WANT THE SA ME 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 TA KE 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 TA KE ALL THAT MERINGUE AND PUT IT BACK HE RE 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 UN TIL THEY'RE REALLY SOFT AND WELL CA RAMELIZED.

AND REALLY CARAMELIZED.

THAT'S LOVELY.

GOOD, I'M HAPPY YO U LIKE IT.

THANK YOU.

TH ANK YOU.

BON APPETIT.