Gordon Ramsay Dark Chocolate Tart Crumble Recipe
Gordon Ramsay's Dark Chocolate Tart Crumble. This Recipe is a decadent treat, combining the intense flavor of 70% dark chocolate with the buttery texture of a perfectly baked crumble. The tart features a crisp and crumbly base made from plain flour and butter, sweetened with caster sugar. The filling is a smooth and creamy blend of double Cream and melted dark chocolate, creating a deeply satisfying chocolate experience.
Ingredients:
4.4 oz of Butter
3.2 oz of Caster Sugar
1 large egg
8.8 oz of Plain Flour
1.7 cups of Double Cream
13.1 oz of 70% Dark Chocolate
Directions:
00:01 Cream softened butter and sugar, then mix in an egg and fold in flour to create pastry dough.
00:23 Knead the dough lightly, shape it into a disc, and refrigerate before rolling it to a quarter-centimeter thickness.
00:40 Cut dough into small discs, press into greased tart tins, prick the base, and chill to maintain softness upon baking.
00:55 Bake the pastry until golden, then create a chocolate filling in a bain-marie with double Cream, butter, and chocolate.
01:08 Ensure the chocolate filling is glossy and smooth before pouring into pastry cases; chill until set.
01:24 Serve the chocolate tarts with a choice of creme fraiche, ice cream, or on their own.
Actual Recipe:
Gordon Ramsay's Exclusive MasterClass! ????
#gordonramsay #gordonramsayrecipe #gordonramsaycooking #hellskitchen
Dessert First! | Jacques Pépin: More Fast Food My Way | KQED
Minute Recipe: Savory Iceberg Cups.
When in doubt, start with dessert! It's easy to do when you use a tortilla for the crust as Jacques Pépin does in his Crisp Pear Tart. Fresh bay scallops are shown in the shell at their very best (and become too tempting for Jacques who can't resist nibbling on them) in the light and vibrant Bay Scallops in Mignonette Sauce. For a homier dish, Jacques shares his comforting Sausage Patties with Pumpkin Seeds and Mushrooms served with Cornmeal Mush.
Alaska Halibut with Wild Mushrooms and Leeks
Scroll down for this recipe or visit
SERVES 4 PREP TIME 0 minutes COOK TIME 20 minutes
INGREDIENTS
4 wild Alaska halibut fillets (5 to 6 oz. each)
Kosher salt and Fresh ground black pepper, to taste
2 to 3 Tablespoons semolina flour
4 Tablespoons olive oil, divided
1/2 cup Alaska Grown leeks, washed and white part cut into 1/4-inch round slices (about 1 small leek)
3 cups coarsely chopped Alaska Grown mushrooms, preferably wild varieties like oyster, shiitake, porcino or Portobello
1 cup dry white wine
4 oz. cold salted butter, cut in cubes
4 Tablespoons fresh chopped herbs, such as flat-leaf parsley, dill and thyme
1 oz. shredded Parmigiano-Reggiano cheese
3 cups Alaska Grown greens, such as spinach, watercress or arugula
LEMON VINAIGRETTE:
1-1/2 Tablespoons fresh squeezed lemon juice
3 Tablespoons olive oil
1/4 teaspoon Kosher salt
Dash of Fresh ground black pepper
DIRECTIONS
Season fish with salt and pepper; dust with semolina flour; set aside. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Place fish in pan and let cook until a deep golden crust forms, about 3 minutes. Turn over and cook another 3 to 5 minutes, just until opaque throughout.
In another pan, heat remaining 2 tablespoons olive oil over medium heat. Add leeks and mushrooms, cook, stirring occasionally, 10 minutes or until leeks and mushrooms are cooked. Add white wine and stir. Reduce heat to low and swirl in butter, letting it melt slowly. Stir in fresh herbs.
LEMON VINAIGRETTE:
Whisk together all ingredients in a small bowl; set aside and stir again just before serving.
To serve, toss greens and Parmigiano-Reggiano together with Lemon Vinaigrette. Divide greens evenly among 4 plates. Top with leek mushroom mixture and halibut.
Recipe by Chef Patrick Hoogerhyde, Bridge Seafood, Anchorage, AK
Alaska from Scratch - Alaska Smoked Salmon Pot Pie
Author and chef Maya Wilson demonstrates how to make rich and delicious Alaska Smoked Salmon Pot Pie.
Simple Salmon Tart - Perfect Spring Recipe! Annie's Kitchen
Hello and welcome back to another recipe!
I wanted to make a few spring time recipes which are super simple and yet super tasty. In spring and summer months, I love to eat really light, fresh foods and this salmon tart is one of them, especially when eaten with a delicious feta salad and roasted corn! So I really hope you'll love the recipe!
If you enjoy the content, please do leave a Like, Subscribe and click that Notification Bell!
Follow my Instagram:
Baked Alaska!
This baked Alaska is beyond easy, but so beautiful, and delicious! A dome of your favorite ice cream on top of a pound cake base covered with toasted meringue! This is a really low stress dessert to make, and the perfect excuse to use a kitchen torch! The traditional Baked Alaska would have flaming liquor poured on top or be broiled but I think the torch gives you more control and less worry! Let me know what flavor of ice cream you would use and if there are any other easy ice cream desserts you would like me to make!
Full Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website: