1 ½ c. raspberries
1 1/2 c. sugar
1 vanilla bean, split
2 large egg whites
Icing sugar to dust
2/3 c. milk
½ c. heavy cream
1 tbsp. flour
3 egg yolks
3-4 Amaretto biscuits
1 tbsp. brandy
3 tbsp. butter
4 tbsp. grated chocolate
1. Preheat oven to 375
2. For the jam, mix together 1 c. raspberries, ¾ c. sugar and vanilla in a saucepan at medium heat until it reaches a thick consistency. Sift the mixture in order to remove seeds and place jam in the fridge in order to cool down.
3. In another saucepan, pour in the cream and milk and bring to a boil
4. Take leftover raspberries and pour brandy over them. Set aside.
5. Crumble up the amaretto biscuits. Set aside.
6. In a bowl, mix together 3 egg yolks, 1/4 c. sugar, and flour. Whisk.
7. Pour the cream mixture that was brought to a boil into the same bowl and whisk once more.
8. Pour the entire mixture back into a saucepan and cook until it thickens. Once it thickens, pour it into another bowl and place into the fridge to cool.
9. Brush the insides of ramekins with butter, put in the grated chocolate and swish the ramekins around so that it sticks to the sides.
10. Take both the jam and pastry mixture out of the fridge and mix them together. Set aside
11. Put egg whites and ½ c. sugar into another bowl and mix until it has been completely whipped. Stir in the whipped mixture into the jam/pastry mixture. Set aside.
12. Take the brandy-soaked raspberries and crumbled biscuits and place at the bottom of each ramekin.
13. Evenly distribute the pastry mixture into each ramekin. Smooth the tops and run a knife around the edge.
14. Place ramekins in over for 10 minutes
15. Remove ramekins from oven and dust the tops with powdered sugar. Enjoy your Gordon Ramsay’s Home-Made Raspberry Soufflé to the fullest!
1/3 cup Powdered sugar
1 cup Mascarpone cheese
1 teaspoon Vanilla extract
4 tbsp Marsala Wine
6 oz Heavy Whipping cream
4 sponge fingers
1 cup strong, cold coffee
¼ cup Grated Dark Chocolate, for garnish
Pour cream into a large bowl, sift in the powdered sugar and whisk.
In season 5, episode 3, Gordon Ramsey gives us his take on Crepes Suzette. Just follow the directions below for Gordon Ramsay’s Crepes Suzette.
1 c. plain flour
¼ tsp salt
2 eggs, beaten
1 tbsp melted butter
1 ¼ c milk
3 oranges (zest and juice)
1/3 c. sugar
3 oz Grand Marnier or Cointreau
2 tbsp. butter
1. Take a large bowl and add flour and salt. Gently pour in the eggs, milk, butter, orange zest and whisk. Set aside.
2. Peel and cut up the oranges, but be careful to save the juice.
3. Take a pan, and heat up the sugar until it caramelizes. Add the Grand Marnier, be careful to avoid the flame, and then stir in the orange juice from earlier. Remove from heat, and pour in the orange slices to coat.
4. Heat up a non-stick pan, put in the butter and wait for it to melt. Pour in the batter a bit at a time, and swirl the pan so that it evenly coats the entire surface. Cook until it’s become golden brown underneath, and flip the crepe over to the other side. Once both sides have reached an even golden brown, remove from the pan and place onto a plate.
5. Take your orange sauce, and drizzle evenly over the crepes. Enjoy your Gordon Ramsay’s Crepes Suzette!
I’m not exactly sure what show Gordon cooks this dessert on. He has so many shows lately, it’s hard to keep up. It does look mighty scrumptious though. This dessert is completely decadent, so roll up your sleeves and prepare to spoil yourself and your guests.
Add the sugar to a hot pan over medium heat and caramelize. Slice bananas add to pan, and coat them in the caramel. Add butter and allow to melt. Add the finely sliced chili if you like it hot, and stir. Pour in the rum, and flambe (set it on fire – carefully). Add coconut milk and twirl.
Spoon bananas into serving dishes and top each serving with a scoop of Vanilla Ice Cream.
The recipe quantities are estimated, just like the rest of the recipes on this site. You can watch the video yourself and change the amount of any particular ingredient if you think you have a better estimate.
Click here to view the embedded video.]]>
Put the creme fraiche, whipping cream, and 2 tbsp confectioners sugar into a large bowl. Beat lightly until smooth and just thick, taking care not to over-whisk. Taste and add a little more confectioners sugar if you think it needs it.
Place a shortbread on each serving plate. Spoon a large dollop of the creamy mixture on top. Scatter the strawberries and minto over the cream.
Dist the other shortbreads with confectioners sugar and rest them on top of the strawberries. Add a mint sprig to each dessert and serve.]]>