Gordon Ramsay Quick Dessert Recipes
At Easter the argument about whether or not white chocolate is proper chocolate is almost as inevitable as Easter eggs themselves! Whatever side of the debate you’re on, these delectably creamy dessert recipes will add sophistication to your holiday table. Follow our Easter recipe ideas and tips to wow your guests.
When selecting recipes for Easter desserts, remember that one of the best ways to take the stress out of entertaining is to have at least one course made a day or two before your special meal. It simply gives you less to worry about when guests are on the doorstep.
This pear-topped white chocolate cheesecake from The Narrow is ideal because both the cheesecake and poached pears will actually taste better if made a couple of days in advance.
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Don’t be afraid to add your own creative touches. Add extra flavour around the pears with a bit of vanilla pod, a small cinnamon stick and pared lemon or orange zest in a sugar syrup (two parts water to one part caster sugar).
Depending on the tastes of your guests, you could also add a star anise, grated nutmeg, cloves, allspice, a slice or two of fresh ginger, or even black peppercorns. If it’s an adults-only dessert, consider poaching the pears in white wine. You could also replace some of the caster sugar in the syrup with honey.
The pears will poach best if they’re firm – fortunately that’s the norm at this time of year. You’ll need half a pear per dessert and can peel and core them before poaching.
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You can prevent discolouration by ensuring the pears are covered in syrup. To help this, top the surface of the liquid with a circle of parchment paper while the pears are poaching. Cook them very gently for just 15 minutes then leave them to steep in the syrup until serving time.
Choose a good quality white chocolate bar rather than the snack confectionery you ate as a kid. It will make all the difference to the taste and texture of the cheesecake.
For a fun change from traditional Easter puddings, why not try our Easter cocktail — a rich mix of liqueurs, chocolate bitters, egg yolk and white rum, like Easter dessert in a glass!
How To Make Gordon Ramsay's Simple Scrambled Eggs
To make classy chocolate rims for your cocktail glasses, simply melt some orange-flavoured chocolate in a heatproof bowl over a pan of gently steaming water, without letting the hot water touch the base of the bowl. Again: the better the quality of chocolate you use, the better the flavour and texture will be.
Once the chocolate has melted, pour it onto a small plate. Up-end your cocktail glasses and dip the rims in the melted chocolate. Gently shake to remove any excess, then stand them upright and leave to harden. Whether or not you then lick the plate clean is up to you… Easter is only once a year, after all!1. For the crêpes, sift the flour, hot chocolate mix and salt in to a bowl and stir inside the sugar. Make a well from the centre and tip within the beaten eggs, melted butter, milk and vanilla flavoring. Whisk to blend the ingredients and form an even batter, but never overwork the amalgamation. Leave to face or chill for a minimum of 30 mins.
2. For the chocolate sauce, break the chocolate into small pieces and in a heatproof bowl spanning a pan of simmering water. Add the butter and honey and enable to melt, stirring every so often. Remove from your heat and gradually whisk inside the milk until you have an easy sauce. If necessary, warm the sauce slightly before serving.
Gordon Ramsay's Dessert Recipes _ Gordon Ramsay
3. For the crème chantilly, in a very bowl, whip the cream together with the icing sugar and vanilla flavor to soft peaks. Cover and chill until willing to serve.
4. To cook the crêpes, place a non-stick crêpe pan more than a medium heat and give a knob of butter. When melted, tilt the pan so your butter coats the bottom. Add a small ladleful of batter and swirl to evenly coat the camp of the pan in a very thin layer. Cook for approximately 1½ mins prior to the batter is scheduled and golden brown underneath. Flip to cook lack of for a minute. Transfer into a warm plate and wrap in a very tea towel and keep warm. Repeat together with the rest from the batter, stacking the crêpes interleaved with greaseproof paper inside tea towel as is also cooked.
5. To serve, spread a layer of crème chantilly over one 50 % of each crêpe, scatter by toasted almonds. Fold the plain half with the crêpe within the filling to enclose, then fold again into quarters. Place one filled crêpe on each serving plate and drizzle within the chocolate sauce. Scatter more than a few toasted almonds, and when you wish, top with many candied orange zest.
Gordon Ramsay Recipes
To make classy chocolate rims for your cocktail glasses, simply melt some orange-flavoured chocolate in a heatproof bowl over a pan of gently steaming water, without letting the hot water touch the base of the bowl. Again: the better the quality of chocolate you use, the better the flavour and texture will be.
Once the chocolate has melted, pour it onto a small plate. Up-end your cocktail glasses and dip the rims in the melted chocolate. Gently shake to remove any excess, then stand them upright and leave to harden. Whether or not you then lick the plate clean is up to you… Easter is only once a year, after all!1. For the crêpes, sift the flour, hot chocolate mix and salt in to a bowl and stir inside the sugar. Make a well from the centre and tip within the beaten eggs, melted butter, milk and vanilla flavoring. Whisk to blend the ingredients and form an even batter, but never overwork the amalgamation. Leave to face or chill for a minimum of 30 mins.
2. For the chocolate sauce, break the chocolate into small pieces and in a heatproof bowl spanning a pan of simmering water. Add the butter and honey and enable to melt, stirring every so often. Remove from your heat and gradually whisk inside the milk until you have an easy sauce. If necessary, warm the sauce slightly before serving.
Gordon Ramsay's Dessert Recipes _ Gordon Ramsay
3. For the crème chantilly, in a very bowl, whip the cream together with the icing sugar and vanilla flavor to soft peaks. Cover and chill until willing to serve.
4. To cook the crêpes, place a non-stick crêpe pan more than a medium heat and give a knob of butter. When melted, tilt the pan so your butter coats the bottom. Add a small ladleful of batter and swirl to evenly coat the camp of the pan in a very thin layer. Cook for approximately 1½ mins prior to the batter is scheduled and golden brown underneath. Flip to cook lack of for a minute. Transfer into a warm plate and wrap in a very tea towel and keep warm. Repeat together with the rest from the batter, stacking the crêpes interleaved with greaseproof paper inside tea towel as is also cooked.
5. To serve, spread a layer of crème chantilly over one 50 % of each crêpe, scatter by toasted almonds. Fold the plain half with the crêpe within the filling to enclose, then fold again into quarters. Place one filled crêpe on each serving plate and drizzle within the chocolate sauce. Scatter more than a few toasted almonds, and when you wish, top with many candied orange zest.
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