Desserts

Gordon Ramsay’s passion fruit and banana soufflé uses fresh passion fruit juice and blended banana stirred into a crème pâtissière base, with whisked egg whites folded in and baked at 190°C for 10–12 minutes. The recipe comes from Sunday Lunch and makes 6–8. Ramsay credits this soufflé to Angela Hartnett at the Connaught, writing “it …

Gordon Ramsay’s shortbread cookies use plain flour, butter, caster sugar, sea salt, and fresh rosemary, ready in 45 minutes. No eggs and no raising agent, so nothing to hide behind. Rub room-temperature butter into flour, knead until smooth, then bake at 170°C for 30 minutes. The recipe appears in Bread Street Kitchen with rosemary, and …

Gordon Ramsay’s crepe suzette is thin, buttery crêpes folded into quarters and drenched in a dark caramel orange sauce flambéed with Grand Marnier. Three oranges, a few pantry staples, and about 40 minutes is all it takes. Ramsay demonstrates this on The F Word, calling it “basically pancakes, a real old school classic.” The batter …

Gordon Ramsay’s chocolate mousse is rich, light and set in glasses, made with dark chocolate, butter, egg yolks, sugar and double cream. The Ultimate Cookery Course version adds chilli-infused butter and mango on top, but the base works on its own. Serves 4, plus 2 hours chilling. This recipe appears in the Ultimate Cookery Course. …

Gordon Ramsay’s tiramisu is creamy, coffee-soaked and set in individual glasses, made with mascarpone, condensed milk, double cream, Marsala and ice-cold espresso. No eggs, no cooking, no baking. It sets in the fridge in 20 minutes and serves 6. This recipe appears in Quick and Delicious, where Ramsay writes: “I use condensed milk in the …

Gordon Ramsay’s crème brûlée is silky and barely set, made with double cream, whole milk, five egg yolks and vanilla, baked low and slow at 140C in a water bath. Serves 6, plus chilling time. Ramsay writes in Sunday Lunch: “Crème brûlée was one of the first desserts I learnt to perfect while working under …

Gordon Ramsay’s pear tarte tatin is a caramelised French dessert with pears cooked in butter, sugar and star anise, topped with shortcrust pastry and baked until golden. Flip it onto a plate and the pears sit on top in dark, sticky caramel. Serves 4-6, ready in about an hour. Ramsay demonstrates this on MasterChef, calling …

Gordon Ramsay’s bread and butter pudding is crisp and golden on top with a silky custard underneath, made with pain au chocolat, whole eggs, double cream, cinnamon and an apricot jam glaze. Takes about an hour, though 20 minutes of that is just the bread soaking up custard. This comes from the Ultimate Cookery Course, …

Gordon Ramsay’s chocolate and pistachio semifreddo is a frozen dessert made by folding melted dark chocolate into whisked eggs and sugar, then combining it with vanilla whipped cream and pistachios before freezing in a loaf tin. No ice cream maker, no churning, and it serves 10. This comes from Ultimate Home Cooking, where Ramsay calls …

Gordon Ramsay’s apple crumble has a caramel base with three apples grated into it and three more cut into chunks, dried cranberries, lemon zest and cinnamon, topped with a crumble mixed with muesli for extra crunch. No peeling. Bakes at 200°C for 12 to 14 minutes. Serves 4. This comes from the Ultimate Cookery Course, …