Tag: dessert

Gordon Ramsay’s Hot Bananas

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.

Ingredients:

Sugar – 1 cup
Bananas
Butter – 2 TBS
Chili finely sliced – (1-2)
Brown Rum – nice sized glug
Coconut Milk – 1/4 cup
Vanilla Ice Cream – several scoops

Directions:

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.

Done!

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.

Ice Cream Bomboloni Recipe | Italian Cuisine – Italian cuisine reinvented by Gordon Ramsay

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FOR THE DOUGHNUTS

Step 2

Dissolve the yeast in the milk. Whisk the egg yolks with the powdered sugar, the grated rind of 1 lemon and ½ teaspoon of salt. Mix the flour with the milk in which you have dissolved the yeast, add the egg yolk mixture and continue to work the dough for 4-5 minutes; add the soft butter in pieces and knead until you obtain a smooth and soft consistency.

Step 3

Transfer the dough to a large container, cover it with plastic wrap and let it rise for 1 hour and 30 minutes. Then fold the edges of the dough inwards, cover it with plastic wrap and place it in the refrigerator for at least 6 hours.

Step 4

Finally divide it into 6 equal parts, first form some balls, flatten them a little and place them on a floured baking tray, well spaced apart from each other. Flour them lightly and cover the tray with cling film, leaving it soft. Let it rise for another 50 minutes.

Step 5

Heat plenty of oil to about 165°C and fry the bomboloni, a few at a time, for 4-5 minutes, turning them, until they are evenly golden. Drain them on kitchen paper and let them cool. Cut them in half and fill them with the apricot ice cream and the remaining apricots, cut into pieces.

Recipe: Joëlle Néderlants, Texts: Valentina Vercelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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14 French Desserts to Celebrate July 14th – Italian cuisine reinvented by Gordon Ramsay

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What could be better than 14 French Desserts to celebrate with our cousins across the Alps? Because today is a national holiday in France to celebrate the storming of the Bastille, which took place on July 14, 1789which marks the beginning of the French Revolution and the (troubled) transition to democracy. Many heads had to fall, like that of the queen Maria Antonietta which is often associated with brioche because of a particular episode. Legend has it that the Austrian royal uttered the fateful phrase: “If they have no more bread, let them eat brioche” during one of the many popular revolts due to the lack of food. It seems instead that it came from the lips of another unidentified aristocrat many years earlier, according to an episode recounted by Rousseau in The Confessions.

In short, this does nothing but underline the link between the pastry shop and France, which we know well is very important and recognized throughout the world thanks to the greatest pastry chefs French, from Pierre Hermé to Yannick Allanojust to name a couple.

Today we too are feeling a little French and, since we are very greedy, we thought we’d put together a fun little trivia game (that you can play at any time and make a great impression as a connoisseur) and a collection of 14 sweet recipes produced in the editorial kitchens.

Bon appetit!

5 curiosities about French desserts

There Tropezienne Tart It was invented in the 1950s by the Polish pastry chef Alexandre Micka, but it owes its name and fame to Brigitte Bardot who fell in love with it during the filming of the movie Too many people like it.

Do you know the chiboust cream? The classic, sweet one was created to fill the Saint Honoré and takes its name from the Parisian pastry chef who invented this very famous cake in 1846. It is made up of a base of custard to which egg whites whipped with sugar are added.

The clafoutis It is a French dessert typical of Limousin, the region of central France whose capital is Limoges. Made with eggs, flour, sugar and pitted cherries, it is very simple to make. With a rustic flavour, it can be made with all types of fresh fruit, as long as the pulp is fairly dry, or dried (plums, apricots…). Tip: it is a dessert that should be eaten immediately because it tends to harden and become rubbery when it cools.

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