Gordon Ramsay’s culinary prowess extends far beyond savory dishes, as brilliantly showcased in the compilation video above, highlighting some of his truly spectacular desserts. For home cooks aspiring to create show-stopping sweet treats that are both impressive and surprisingly approachable, this collection offers a masterclass in classic techniques and elevated flavors. From delicate choux pastry to a no-bake family favorite, these top desserts prove that gourmet results are well within reach.
Mastering Profiteroles: The Art of Perfect Choux Pastry
The humble profiterole, often considered a throwback, is elevated to an art form under Gordon Ramsay’s guidance. The foundation of this classic French pastry is the choux, a light and airy dough that, when perfectly executed, yields a crisp exterior and a hollow interior ideal for filling. Ramsay emphasizes meticulous preparation, starting with the precise measurement of 125 ml of milk and 200 ml of water, brought to a slow boil to ensure even heating and proper hydration of the flour.
The addition of butter, caster sugar, and a pinch of salt is crucial; the salt, in particular, prevents the pastry from becoming overly sweet and introduces a rustic depth of flavor. Once the liquid mixture is off the heat, 150 grams of plain flour are vigorously folded in, forming a smooth paste. Returning this paste to the heat briefly dries it out, preventing a soggy pastry and achieving that desirable “hanging off the spoon” consistency.
Cooling the dough before incorporating eggs, one at a time, is a critical step often overlooked by beginners. This prevents the eggs from scrambling and allows for a beautiful, smooth incorporation, essential for the profiteroles’ rise and texture. Once piped onto greaseproof paper, the dough’s “pointy bits” are gently pressed down with a wet finger to prevent burning, ensuring uniform baking for 18 to 20 minutes.
The accompanying chocolate sauce is equally important, calling for high-quality chocolate with 60 to 70% pure cacao. Melting this over simmering water (a bain-marie) ensures a smooth, non-separated sauce, which Ramsay enriches with butter and a touch of honey for a luscious, glossy finish. Paired with a delicate Crème Chantilly, simply a rich cream flavored with icing sugar and vanilla, these profiteroles are a testament to classic elegance.
Elevating Meringue: The Hazelnut Meringue Tower
For a dessert guaranteed to wow, the hazelnut meringue tower combines textural delight with sophisticated flavor. Ramsay’s method begins with a basic meringue, requiring four egg whites whisked until they form stiff, glossy peaks. Achieving these peaks gradually, by adding caster sugar slowly, is key to stabilizing the meringue structure and preventing it from collapsing.
The incorporation of both ground and finely chopped hazelnuts adds a wonderful nutty flavor and a delightful crunch to the delicate meringue. A clever restaurant trick involves using a small dollop of meringue mixture to “glue” baking sheets to the tray, preventing them from shifting during spreading and baking. This small detail ensures precise and even meringue discs.
Baking for 25 minutes sets the meringue, but the real secret to preventing cracks and achieving a perfectly crisp yet chewy texture is to turn off the oven and let the meringues cool slowly inside. This gradual cooling prevents the shock of a sudden temperature change, which often leads to cracking and an inferior product. For the filling, dark chocolate is melted and then slightly cooled before being gently folded into whipped cream, creating a rich yet airy chocolate cream that complements the crisp meringue. The tower is then built in alternating layers, finished with a final drizzle of melted chocolate for an elegant presentation.
The Quick and Delicious Vanilla Cheesecake with Berry Compote
Cheesecake, a perennial favorite, is made “quick” and exciting by Ramsay, served with a vibrant strawberry and blueberry compote. The base for this individual cheesecake isn’t just crushed biscuits; it’s a caramelized delight. Biscuits are blitzed, then coated in a hot pan with sugar and butter, forming a light golden caramel that adheres to the crumbs. This unique step transforms the base, making it incredibly crunchy and flavorful, a significant upgrade from a simple buttered crumb crust.
The berry compote is equally dynamic. Sugar is caramelized in a hot pan before strawberries and blueberries are introduced. As the berries soften and release their juices, the pan is deglazed with a “little baby,” Crème de Cassis. This blackcurrant liqueur not only adds a beautiful dark hue and sophisticated flavor but also helps to create a “really nice caramel texture” and depth, making the compote sing.
The cheesecake filling itself is a blend of cream cheese, vanilla, icing sugar, and a touch of lemon for brightness. Fresh cream, lightly whisked, is then folded into the cream cheese mixture, ensuring a light and airy consistency. To release the cheesecake from its ring cutter, a gentle application of heat, either from a blow torch or by warming the ring’s exterior, ensures a clean presentation. A garnish of fresh mint provides a final flourish to this perfect, quick, and delicious vanilla cheesecake.
Celebrating British Flavors: Gordon Ramsay’s Strawberry Glory
The Strawberry Glory is a stunning tribute to British strawberries, highlighting their natural sweetness with clever culinary twists. Ramsay begins by halving fresh strawberries and tossing them with icing sugar and, surprisingly, balsamic vinegar. This combination is described as “mind-blowing,” as the tartness of the vinegar intensely enhances and contrasts the sweetness of the berries, creating an incredibly complex flavor profile.
A quick caramelization of some of these prepared strawberries in a hot pan for just 15 to 20 seconds, followed by a quick toss, intensifies their natural sugars and adds a textural dimension. This brief cooking preserves their freshness while adding a hint of warmth and depth.
The dessert also features a rich crème pâtissière, or “thick custard,” made by boiling milk and cream. Separately, egg yolks are vigorously whipped with sugar and flour, then tempered with a portion of the hot milk mixture before being returned to the pan. Bringing the custard back to a boil causes it to thicken beautifully, achieving a luxuriously smooth consistency, which is then cooled in the fridge. This base is then lightened with gently whipped cream, creating a delightful pastry cream.
The assembly of the Strawberry Glory is a textural symphony: layers of fresh and caramelized strawberries, the luscious pastry cream, crunchy crushed meringue, and a scoop of rich vanilla ice cream, all brought together with a drizzle of strawberry juice and grated chocolate. It wouldn’t be complete without a good old-fashioned British wafer, adding a nostalgic crunch to this exquisite layered creation.
Family Fun: The No-Bake Sticky Chocolate Fridge Cake
Perfect for picnics and family gatherings, Gordon Ramsay’s sticky chocolate fridge cake, made with marshmallows and peanuts, is a testament to the joy of no-bake desserts. This recipe shines for its simplicity and the fun interaction Ramsay shares with a young helper, making it ideal for involving children in the kitchen. The process begins with slowly melting good quality chocolate, along with butter and a “couple of tablespoons” of golden syrup. Ramsay cautions against melting chocolate too quickly, as it can separate and be ruined, recommending a bain-marie or a very low heat with close monitoring.
The base of the cake is created by crushing digestive biscuits by hand, which adds a lovely rustic texture and is a fun step for young assistants. Peanuts and cranberries are then added, providing bursts of flavor and crunch, while marshmallows, a particular favorite of the young helper, contribute their characteristic squishy sweetness. Ramsay thoughtfully notes that peanuts can be omitted for those with allergies, emphasizing the adaptability of this recipe.
Once the melted chocolate mixture is gently poured over the dry ingredients, everything is mixed until thoroughly coated, creating an “ooey and gooey” confection. This rich mixture is then pressed into a lined tray, ensuring it’s spread evenly into the corners. The magic of a fridge cake lies in its setting process: simply chilling it in the refrigerator (or even freezing it) transforms the soft mixture into a firm, sliceable treat. It’s a delightful, no-fuss dessert that brings joy, especially when enjoyed outdoors on a nice summery day, as his young co-chef points out.
These magnificent recipes from Gordon Ramsay’s top desserts compilation are not just about making delicious food; they’re about the joy of baking, the satisfaction of creating something beautiful, and the pleasure of sharing it with others. Each dessert, from the intricate profiteroles to the simple fridge cake, offers unique challenges and rewards, providing home cooks with an excellent opportunity to expand their culinary skills and impress their loved ones with truly gourmet results.
