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Gordon Ramsay's Dessert Recipes

This document provides recipes for two desserts: Gordon Ramsay's Pudding and Gordon Ramsay's Chocolate Mint Truffles. The pudding recipe calls for ingredients like orange zest, butter, sugar, eggs, flour, and cream to be baked in a pudding basin. It is then steamed for 1.5 hours and served with a whiskey cream sauce. The truffle recipe infuses cream with mint before mixing with chocolate, butter, and honey to form truffles. The truffles are then rolled in coatings like cocoa powder or nuts and chilled until firm.

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25 views3 pages

Gordon Ramsay's Dessert Recipes

This document provides recipes for two desserts: Gordon Ramsay's Pudding and Gordon Ramsay's Chocolate Mint Truffles. The pudding recipe calls for ingredients like orange zest, butter, sugar, eggs, flour, and cream to be baked in a pudding basin. It is then steamed for 1.5 hours and served with a whiskey cream sauce. The truffle recipe infuses cream with mint before mixing with chocolate, butter, and honey to form truffles. The truffles are then rolled in coatings like cocoa powder or nuts and chilled until firm.

Uploaded by

zankoprivnik
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Gordon Ramsay's Pudding 

Ingredients
orange zest
210g butter
210g light brown sugar
3 tblsp maple syrup
4 eggs
100g flour
3 bay leaves
1 tsp ground cloves
3 tsp baking powder
salt
150 ml double cream
1 oz Irish whiskey
2 oz Irish cream
100ml dark melted chocolate (optional)
Instructions
Zest one orange in a lighted buttered pudding basin

Cream together butter and light brown sugar

Pour a few tablespoons of maple syrup into pudding basin and put bay leaves at the
bottom

Beat eggs and add slowly to the creamed butter and sugar

In a separate bowl, run flour and baking powder through a sieve to remove any lumps
and thoroughly mix. Add ground cloves and pinch of salt

Fold flour mixture into creamed egg/sugar mixture. Pour into basin.

Take a piece of baking parchment and cut a circle slightly larger than the basin. You
want this large enough to tie it on securely with string. Butter this parchment and
place butter side down to the pudding. Cover with Aluminum.

Get a large pan, (put a ramekin on the bottom to sit pudding basin on) fill with hot
water and steam for 1 and half hours....replace evaporated water with fresh boiling
water as needed. If you have ever made Creme Brulee before, then you will recognize
this procedure

Whiskey cream sauce:

Place double cream in a bowl and add Irish cream. Whisk until desired consistency.
Use your Kitchen-aid mixer if you have one.

To serve, heat whiskey in a pan. Pour the whiskey over the pudding table-side and
flambe
(light on fire)

Gordon Ramsay's Chocolate Mint Truffles 


Ingredients
250ml double cream
250ml single cream
small bunch of mint
500g dark chocolate
130g diced butter
130g clear honey
cocoa powder
crushed chocolate flake bars
crushed amaretti biscuits
finely chopped nuts
any other coating you wish to toss the truffles in
Instructions
Pour both creams into a medium saucepan. Lightly bash the mint sprigs with a
wooden spoon to release their fragrance and add to the pan. Heat very gently for 5-6
minutes to infuse the cream with the mint.

Meanwhile, break up the chocolate and place in a heatproof bowl with the diced
butter and honey.

Strain the hot cream through a sieve onto the chocolate, butter and honey, stirring as
you do; discard the mint sprigs. Continue to stir until the chocolate has melted and
the mixture is smooth.

Pour the mixture into a wide, shallow dish, cover and chill in the fridge for an hour or
until firm.
Scatter your chosen coating(s) on separate plates. Take the truffle mix from the fridge
and, using a teaspoon, scoop out a portion and shape into a sphere by quickly rolling
it in your hands. (Do this speedily to avoid the truffle melting with the warmth of your
hands.) Toss the truffle in your preferred coating and arrange on a plate.

Repeat with the remaining mixture.

Place the truffles in a shallow plastic container, seal and refrigerate until firm nd read
to serve.

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