Desserts Perfect For Winter | Gordon Ramsay

In great baking, as with all cooking, sometimes less is more, these dishes look and taste spectacular when done well and there is nothing simpler or more elegant than my next dish, a wonderful cheesecake baked for me , food always has to be impressive, but when it comes to

desserts

you often see fluffy sugar or wild decorations, remember that simple is always the most impressive, this cheesecake is so simple but so delicious, well, cream cheese , leave it out of the refrigerator for five or ten minutes, it's nice and soft, trust me, your arms. I will appreciate that the sugar in this cheesecake is a New York cheesecake because it is baked, so there is no crust.

Start beating the cheese and sugar spending the amount of time I do in the United States. If there's one thing they know how to make there it's the most incredible cheesecake, impressive, rich, delicious but very simple, the bowl lifts the ball to your advantage, really beat, beat, beat, beat, beat, beautifully creamy, now get yours eggs, add the extra mixture little by little, doing it this way, it's more efficient, hey, you're incorporating a lot. of Air B the mixture does not separate Blaster from your egg, of course you can use an electric mixer, but if I go to the gym, we can make one cheesecake a day, one cheesecake a day, keep away the Bingo Wings, now a couple of tablespoons of flour. it's a whisk, it keeps anything from getting lumpy now I want to smell that cheesecake, I've got the freshness, the zest of the lemon in there, I want to give it an even more tart flavor, add some fresh raspberries, just mix them together, be careful to mash them. then grease a cake pan with butter, this will ensure that your cheesecake slides out beautifully, get the mixture, drop it in now take the cake pan and simply tap it, the mixture reaches the bottom of the cake pan.

The raspberries rise and you have raspberries on the top, middle and bottom it also stops all those little air pockets trapped under the mixture and the cake pan, no holes in the cheesecake, now in the oven at 180 degrees for 35 to 40 minutes hmm, lightly soufflated, remove it, that's the color. I wanted to put it on top and look at it, it's one of the simplest but most stylish cheesecakes out there. Beautiful for keeping old dishes fresh and exciting. It's great for getting spicy. My next recipe is a time-honored British classic, but with the addition of spices it is given a new lease of life Fragrant Spiced Rice Pudding I love cooking with spices, but you don't have to just cook Savory dishes that use aromatics and spices in Desserts take your puddings to a whole different level, firstly as spices, this is a pot of fresh vanilla, fragrant and full of flavour, use the back of the knife and flatten it to remove all those little seeds from the skin of the vanilla bean, take the knife and cut it in half and then when you open it, the smell is amazing, take the tip of the knife. and you scrape the inside and look at all those seeds dying to come out, that's amazing, there are thousands of seeds still rooted in the pod, so put them in the pot, cardamom, powerful spice, say two small pods, place the knife on top and break them slightly. the cardamom pods help release all the amazing flavor of the cloves because of that kind of anise flavor with a lot of depth one, two, three cinnamon sticks and just by smelling that level of fragrance you can imagine what rice pudding will taste like. the heat lightly toasts those spices just for a couple of seconds and what's going to happen is it's going to enhance those spices in a way that brings out an even more powerful fragrance: sugared coconut milk, two tablespoons of milk and then a couple of tablespoons of cream, bring it to a boil slowly to allow the flavors to infuse and this rice pudding reminds me of my time in India where I really liked the fragrance of chai tea because it was so delicious and so comforting.

Take a file in the file. It just cuts through the richness of the coconut, gives it that little bit of acidity that goes fantastically well with the cinnamon and that fresh vanilla has a nice flavor. Now let's boil it, give it a little cleaning outside and inside. rice use 200 grams of rice pudding, do not wash it beforehand because the starch helps thicken the rice pudding in the oven and just lower the temperature to low heat and the rice pudding starts to open and absorbs all the coconut cloves , vanilla and cardamom. and cinnamon, bring the ball in gently and cook it for three to five minutes boiling it quickly, the rice opens up and turns into mush, so we want to keep that nice texture of that kind of fragrant rice pudding simmer next a little bit. luxury I'm going to show you how I take this simple and delicious aromatic rice pudding to a completely different level. this is what I do.

I take two egg yolks, separate them now and give it a very nice shake. Two good tablespoons of mascarpone cheese. Beat that into the egg. yolks to make it nice and soft its almost like finishing the rice pudding into a delicious custard turn off the gas add that to the rice pudding what happens starts to enrich and really thicken this rice pudding and takes it to a whole different level the rice is not yet cooked it started to get nice and soft, you can see it opening up, but look, it's like a rich aromatic lava bubbling finally excellent, more citrus zest the lime on top roasted caramelized lime zest on top of a rice pudding It's phenomenal, then put it in the oven for 15 minutes at 200 degrees to finish cooking the rice and develop the intensely aromatic flavors look at that incredibly fragrant rice pudding how beautiful it looks spices are a brilliant way to help classic dishes come to life, I guarantee it.

We had never had rice pudding like this before. The following recipe is a true British classic, it's super simple to cook and costs almost nothing. A delicious apple crumble. Crumbles are the

perfect

way to use up fruit when it's in season. There is a lot of variety in it. nice and cheap but most importantly the fruits at their foreign best make a really nice light caramel pan over two nice low apples and this helps almost make the apple pure much quicker, there's a lot of flavor in the skin , so don't worry about peeling the fruit, whether it's pears, plums, peaches, flavors in the skin, turn on the camera, a couple of tablespoons of sugar, the sugar helps remove the acidity of the apple, a touch of cinema that begins to make it a little spicy, opens. your vanilla just scrape out all those seeds now this just makes it light and fragrant all those seeds in the sugar We are making caramel be patient and always turn the plate instead of stirring it when the sugar turns brown add the apple start sorting from cooling the caramel but it gives you a kind of caramelized puree very nice apples almost disintegrating smells incredible turn down the gas cut two apples it's a crumble That's no frills simple no fuss no peeling the skin I want them to do it The apples now stand out from the camera, those pretty ones and thick chunks of apple almost blend into the dried cranberry puree and give it that nice impact on the sweet, chewy texture.

I want it to taste spicy, so sit down. the lemon zest on top of the apples and blueberries, the fresh lemon juice and that gives it that extra acidic touch, it takes the blueberries, apples, caramel and cinnamon to another level. He turns off the gas and says, "Let's focus on the crumble." Tablespoons of Demerara sugar help make the topping nice and crunchy, giving a nice touch to the butter. What we're looking for is like a mixture of breadcrumbs, season lightly with a touch of cinnamon and the dinner sugar helps get a nice fine crumble mixture and keeps the butter from melting into that flour, so that's the basic crumble mix but not finished yet muesli two thirds crumble one third muesli mix that if you don't have muesli then crunchy the granola works brilliantly, very beautiful, now start in the centre, go your way.

I want the caramel crunch on top, the puree on the bottom, and then the texture in the center, a nice tip, and gas again. I want it to bubble sooner. It goes in the oven because then you just have to cook the top, so as soon as you see the caramel starting to bubble up the side, she says, let's bake it at 200 degrees Celsius for 12 to 14 minutes until it's golden brown. and it smells amazing. It's still bubbling and look at it, a delicious but very simple crumble with apples at its finest, beautiful foreigner.