Dessert Recipes To Impress | Gordon Ramsay

a devilishly indulgent

dessert

, nothing beats a great cake, a kind of bragging trophy for party food, so I'm going to make the most amazing flourless chocolate cake, but with a twist, the first thing he did was make the camera will flatten the sugar, the rule of never stirring a camel. Number one, now keep the pan nice and flat. I'm going to flavor this Kara with a little bit of mint, chop it up a little bit, sprinkle that into the caramel, don't darken the caramel too much, just nice and light a teaspoon of oil. the pan and rub that in and then pour in your chamber, I was making a caramel sauce and I put butter and cream in the chamber, but I want this nice mint crunch to run down my cake.

Chief McConnell goes down on the tray. First I am going to make my cake melt good quality dark chocolate in a bain-marie, heating it directly in the pan would destroy the cocoa fats, always in a bowl over boiling water in a bowl to mix sugar, two whole eggs and three egg yolks beat until beautifully light. and creamy and the color changes to light yellow the more you mix the eggs with the sugar a lighter texture in the center the chocolate cake then melt a little butter in your warm dark chocolate and stir it gives it that really nice, velvety shine, rich and with an incredible flavor. that to your sugar and your eggs mmm now give it a very good mix and when you are making

dessert

s without flour it is really important to work more incorporating air especially with the yolks and sugar that the natural height has to be given at the beginning oh that looks like ganache of perfect chocolate, then separate four egg whites into a bowl, now make sure you're two thirds of the way with the whites and then just sprinkle just sugar almost like a meringue and make them firmer now. the more it will raise your cake in the oven, that's what you call a stiff peak with the whites before you start mixing, that will make my camera start breaking beautiful sheets of glass, save some of the peppermint candle shards for decoration and use a rolling pin.

Pin to divide the rest into small pieces, sprinkle that when we start cutting the chocolate cake, you will find that nice crunch, take the cake pan and make sure it is lined with parchment paper on the bottom, well greased, pour this into a A few rough taps on a hard surface or remove the cake mixture from any air pockets that could create holes in the cake. Sit in the oven at 180°C after 35 minutes, my chocolate mint cake will be cooked and while it's cooling I can make a mint cream. To coat, add sifted icing sugar and a few drops of mint extract to make a double cream and beat until it holds its shape.

Pour the mint cream on top of the cake leaving a small ball free to make it easier to cut for a cake to make. Be sure to turn heads at your party, scatter the remaining camel mint shards, start with a cookie dough, simply combine muscovado sugar, peanut butter and butter until light and fluffy, then add the egg, a splash of milk, vanilla seeds and beat again until smooth and combined with salt. baking powder and flour, mix until well combined with floured hands, roll cookie dough into golf ball sizes, flatten and create an indentation with your finger, fill with half jam and half peanut butter, Place the cookies on a tray lined with baking paper and bake in a preheated oven for 10 to 12 minutes, cool before serving.

Next, a refreshing light dessert of lemon and basil granita. Start by putting the juice of 7 lemons and the zest of 1 in a small saucepan with a splash of powdered sugar and stir over medium heat until the sugar dissolves dilute the granita mixture with a little water pour into a suitable container freezer add a good handful of chopped fresh basil and place covered in the freezer for three hours when the slushie is frozen around the edges break up the mixture slightly with a fork Return to the freezer and repeat twice until the slushie is frozen with a spoon granular texture in chilled serving glasses, garnish each with a sprig of basil.

Incredibly light and refreshing lemon and basil granita. The first thing we should do is peel them and cut them into slices. I turned my pan on to get it nice and hot, now let me prove that they are incredibly tart, okay, and you have to cook them those wonderful red apples that you thought were called braeburns, what are their apples, you know, the green ones, well, they got them. I'm not quite sure which one the Queen was, another word for your nun grandmother, no, no, pink lady. I know the Granny Smith apple, that's right, what we're going to do is cook the cooking apples and the eating apples together.

I love the combination of crumbly baked goods with the sweetness of the Braeburn. Make the pan very hot. Sprinkle the bottom of the pan with powdered sugar, three or four nice slices of fresh ginger and three cinnamon sticks. I want you to remember that because we're going to look for them, okay, because once we've used them and they've done their magic, I need to take them out to see how all the sugar dissolves. Now we just let it darken a little bit, okay, and then we'll replace it real quick. We give it a nice touch, okay, cinnamon ginger, so we're cooking the apples with butter, cook them gently until the apples soften and then we remove eight, we go into that, what comes out, dad, so it's a little bit of the puree I'll show you how to do it in a minute how many ginger for ginger and three three cinnamon with cinnamon ginger changes I would take a spoonful of apples but it smells so good how cute that look is look at the color of the apples Let's put them in the refrigerator so that they cool well, that's the compost that sorts easily, now a simple creamy whip to crown the top if you separate the egg whites in your Fedele, but the egg whites are quite separated and I'll sprinkle sugar and then open a space now, let's see if you have some really good advice.

You lift the beaks up, that's what I call a nice stiff beak. Well done, then in a separate bowl, beat the double cream until stiff, to create artful summers faster. We will add a delicious lemon zest that will make the cream much better and then we will sweeten it with the remains of the calm caramel puree. Mix that very carefully, like this caramel apple, now to make the cream even lighter, add those beaten eggs. whites and sugared egg whites in the cream, just fold them real good so you can get your glasses out, handle the glasses, yeah, good girl, mmm, silly, we're going to treat ourselves, open the pastry bag, yeah, twist the extreme, you could spoon this in, but I just want to give it a nice look, yeah, like I have a nice patent lemon on top in the refrigerator.

You and I cook and prepare the pears, so if you peel the tops and ends into quarters, the pears soften in the oven very, very quickly. So we'll put them in our tables. We will have to leave them whole in half or quarters. What's there? Ginger. That's right, stem ginger. So new stem ginger and fresh ginger. Then add the stem ginger. A little stem ginger. syrup, good girl, and a little bit of brown sugar for your quartered pears and they're just great, a little bit of fresh ginger, yeah, so it's a little bit different creating this, plus it doesn't really come out like cheese, no one that spicy now.

I've got some lemons, some lemon zest in there, what are you doing outside? Let's give it a little mix. Now, this is a sweet cake. You can buy this where you make it very easy to make, so give me your finger, that's my. center point and what to do to make the pears rotate like that, a really nice circle, it's difficult, right? Because the pears keep sliding everywhere, yeah, egg wash the side of the house and I'll show you a little trick. You pick it up acting like a balloon, that's right, this bear finger and pasta reform this cute little shelf, we'll give you some money back, you're going to do anything with these bear pears, oh yeah, you start preparing that for the fresh ginger and there's a nice little chrysostom ginger, let me spin around like we can get right to the top.

The Phillies' last job is to give the cake a good coating of icing sugar so that it caramelizes and colors the pears beautifully if it's snowy, isn't it? glaze the dough so the dough has a really nice shine there too finally the lemon on top goes 180 and on Chios now the pear tart has been in the oven for 35 minutes look at that baby mmm would you like me to stop the itching? yes please, kindly and graciously in every way, good girl, the yellow ones will love this, it looks a bit like a snowy cake, doesn't it?

Good job, now take it very carefully to the table, how nice that look is.