Gordon Ramsay’s Top 5 Desserts | COMPILATION
We’ve pieced together some of our favourite dessert recipes from the channel into one special. This includes how to make, profiteroles, a hazelnut meringue tower, a vanilla cheesecake, strawberry glory and a chocolate, marshmallow, peanut fridge cake.
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Cranberry Blueberry Sauce for the Holidays | Very Berry Sauce
Cranberry Blueberry sauce is an amazing way to fill your pies, top your appetizers, fill your cakes or serve with thanksgiving dinner. This Blueberry Cranberry sauce is very easy to make and is perfect for the holiday season... or throughout the year if you prefer :) You can also use this very berry sauce as a topping for your desserts such as cheesecakes, ice creams, cakes and much more.
I really hope you enjoy this recipe and make it one of your go-to recipes for the holidays. Pls do not forget to SUBSCRIBE, LIKE and SHARE this video if you enjoyed it.
Vegan SOS-FREE Brunch: Oat Waffles with Fruit Sauce, Roasted Potatoes & Asparagus | with Carole Levy
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Carole Levy, an artist, and chef is the founder of The Veggie Vanguard, a company offering whole food, plant-based services, resources, and recipes free of salt, oil, and sugar. She is a culinary educator for Plant Powered Metro NY, The Marlene Meyerson JCC Manhattan, University of New Mexico - Taos, and a Food for Life Instructor for the Physicians Committee for Responsible Medicine. She currently divides her time between New York City and Taos, NM
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Email: carole@theveggievanguard.com
Chef AJ | Mother’s Day Brunch by Chef Carole Levy | Sunday, May 8, 2022
Fruit Tea Mocktail
Ingredients:
2 cups fresh rinsed berries, washed
Filtered water, for freshest cubes
Fruit Ice Tea (no caffeine, blood orange, hibiscus), cold
Seltzer water
Garnish, with fresh lime and mint
Directions:
To Make Berry Cubes:
Use a regular plastic ice cube tray or silicone mold.
Press berries into the holes pour water over the fruit and freeze.
To Assemble Cocktail:
Place your frozen berry cubes in a tall glass, pour fruit ice tea to fill the glass halfway, then top off with seltzer water to the top, then garnish and serve.
Oat Waffles with Fruit Sauce
Yields 6 (5”) waffles
Ingredients:
1½ cup oat groats, ground to a fine flour
3 T flaxseeds
1½ tablespoons baking powder
1½ cup plant-based milk
1½ cup water (see note)
6 Medjool dates, pitted, soaked in water to soften, and drain.
Chef’s Note:
Use date-sweetened water, instead of tap water.
Directions:
Grind the oat groats and flaxseeds in a high-speed blender and pour them into a large bowl.
Add baking powder to the flour and flaxseed mixture.
Add plant-based milk, dates (drained), and water blend until smooth in a blender.
Add the wet ingredients to the dry ingredients. Try not over mix.
Preheat your waffle maker. Close the waffle maker’s lid until you notice a ready-to-use indicator – this may be a beep or a small light. This means the machine is ready for use.
Pour in your batter, making sure to pour just enough to fill the inside of the waffle maker without overflowing. The amount of batter in each waffle can range from ½-¾ cup
depending on your waffle maker.
After about 4–6 minutes, another indicator will inform you that your waffle is ready.
Quick Fruit Sauce
Take 1 cup of any frozen fruit (blueberries, raspberries, cherries) add to pot over medium heat until fruit begins to thaw
Add some orange juice or water until the fruit begins to look like a sauce.
In a small bowl take 1 teaspoon of arrowroot and dissolve it into 2 tablespoons of water to make a slurry, add this to fruit sauce. Fruit sauce will begin to thicken, add more liquid if needed.
Add any of these spices: cinnamon, nutmeg ginger, cardamom, and orange zest.
Roasted Potatoes and Asparagus
Ingredients:
1 pound white potatoes (any variety) cut into wedges
1 pound asparagus, woody ends snapped off
2 tablespoons aquafaba, liquid from canned or cooked chickpeas
1 teaspoon paprika
1 orange, juiced plus zest from the whole orange
Preheat the oven to 425°F
Directions:
Prepare a sheet pan with parchment paper or a Silpat baking mat, and set aside.
Place potatoes in a large pot with enough water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 20 minutes. Drain and cool.
Place potatoes in a bowl, toss with aquafaba, give potatoes a dusting of paprika, and place on a half the sheet pan.
Place the asparagus in the bowl, toss with orange juice, and zest. Lay asparagus on the same sheet pan in a single layer, try not to overcrowd.
Roast in the oven for 20-25 minutes, until desired crispness.