Ep.4, Pudding – Raymond Blanc’s Kitchen Secrets (2011)
Posted by admin on Jan.13, 2012, under Uncategorized
This episode is a treat for the taste buds as Raymond celebrates his passion for puddings, sweet and savoury.
To kick off there is a French childhood favourite, riz au lait, a velvety vanilla rice pudding with a crunchy caramel topping and a tangy fruit compote.
Next is another French classic, tarte tatin. Glossy caramelised apples embedded in golden puff pastry create a sumptuous dessert and comforting finale to any meal.
Moving on to savoury, Raymond prepares a heart-warming dish perfect for a chilly night, a suet pudding filled with succulent steak, juicy kidneys and creamy oysters all drenched in a rich red wine gravy.
To round off, Raymond gives a French twist to a British institution – fruit crumble. Juicy red fruits laced with caramel are topped with a lid of golden crumble and a refreshing raspberry sorbet.
Raymond visits cookery writer and chef Sophie Grigson who teaches him how to make a traditional English Sussex pond pudding and top sommelier Jonathan Ray shows him how to match the perfect wine with the perfect
Duration : 0:29:32
