It's easy to overlook this small but important detail, when watching this video (at least I did). He's putting the ramekins on a preheated sheet pan; that way the souffles are cooked from underneath, which gives them that extra boost.
Yes, but him having all the needed equipment and space and time (and money in case of his heftier full course meals) almost at his fingertips does help
@@netweed09 you could just use your hand but it just takes much longer and it's a bit more painful, but helps you get rid of the calories, though. Or you could buy a cheap electric whisk - I got one for like $50 or 30 pounds, and it works great. You don't need a $500 kitchenaid. I've never had one and I can make all desserts fine. A blender also doesn't cost more than $50, $60, and those are the only two you need, otherwise again you can use your hand, but it will just take longer. But I'm sure you can at least afford one or both items and they last a long long time.
@@ironguanyin123 But if you already have a collection of mixers, why spend the $50.00 on the whisk, when you can pull a Sunbeam off the display cabinet and us it instead?
I've tried this exact recipe 9 times. I've got it right once. And it was worth it. Imagine eating a warm, delicate cloud, that tastes both tangy and festive (passion fruit) but also mellow and sweet (banana).
Kylie Anne Han Kelvin I couldn't tell you the precise amounts off the top of my head, but I think it was six passion fruits (or the equivalent amount of juice) to one banana, and I baked it around 15-20 minutes.
Hahhaaa! Same here, man :) Saw your comment and it broke me down :)). I was looking in comments for the time how long you need to keep them in the oven. I even stared at Gordon oven´s clock to check that. F---ng 8 minutes from start to end...
I tried this recipe and yes, about 12mins in oven. I didn´t watch the clock so closely, you can see them growing in oven. I stopped baking them when they stopped growing. And they were sooo good. Worth trying. Next time I´ll try some else fruit instead
this guy is so bloody smart and hardworking. he could have been hugely successful in any profession. if he had gone into medicine, he'd be a world class doctor, if he had stayed in football, he would've become a world class player. luckily for the rest of the world he chose cooking.
I can hear him performing a surgery. "First, your gloves, ON. You don't want to infect the patient any more than he already is. Next, make sure your patient is actually sedated. Cutting open a conscious patient is a very easy way to mess up your surgery. Now, take that surgical knife and gently, very gently, make an incision, no more than a centimetre. Take a swab of cotton and wipe off all that excess blood. Now, tuck the steel plate in. This is the tricky part. You've got to be precise. And once that's done, say a little prayer .... Wait, is this not the right patient? What do you mean he came in for a migraine? Gordon out..."
my first time making a souflee and i perfected this, followed the steps perfectly and it is amazing, honestly a devine desert i encourage you all to try!!!
Min Yoongi hurts my hearteu This is abusive towards the harmless Kiwis, I am triggered and I am never ever going to a Ramsays restaurant again. #KiwiLivesMatter
Came out amazing! Thank you. For any one wondering they take 12 to 14 minutes to cook. Also helps to get the custard chilled before you put them in the ramekins so they will hold their form when doing the trick with your thumb
The funny thing is; I watch these types of videos just to hear Gordon Ramsay's voice and read through the comments. End result: I can successfully make a Banana, lemon juice smoothie!
Ummm you didn't cut any of those open, GORDON. HOW ARE WE SUPPOSED TO KNOW HOW WELL THEY TURNED OUT. THIS IS FUCKING MASTERCHEF WE'RE TALKING ABOUT, HERE.
+Seraphic Lunacy no the black dots signal that the starch in the banana has transformed into fructose, when a whole area turns black ( it usually starts at the end of the banana ) then it is going bad ^^ just make quick google search :D
Love the Gordon! I love when he slaps the back of his hand across his other hand to make a point....and when he slightly bounces off his heels....then again, I pretty much love all his mannerisms. Can't wait to try this recipe.
Looks divine, however, not sure I have the patience to make the souffle. (Will trade fresh fruit for souffle?) I grow passion fruit... no need for the wrinkles. Once the fruit, yellow or purple variety, falls from the vine... it is at peak flavor. Past that and you risk some fermentation and / or mold. I tell folks to go ahead and use ASAP, within a few days. You do not see much passion fruit in the market because of the limited shelf life. (Chef Ramsey, if you are ever in the Ft. Myers area, please stop by my garden to collect some fresh fruit. Here, fruit starts coming in Fall, and lasts thru mid Feb, with peak production in late Dec.)
Its just me but I love Gordon more than Jamie. Plus Gordon looked like he is working out and is good looking for his age...I definitely wouldn't mind being his girl...too bad he's married with kids.
I wish He'd be a bit more specific about the cream. I live in Denmark and you really have to be specific here. It looks like he just used yogurt, could also have been creim fraiche or whatever. As for cream used for whipping cream, we only have 38% I think. No double cream = (
If you go to Sorted Food,they will tell you exactly what you need. Or if you to Eungine Kitchen (I forgot how you spell her name) she will also bee exact with the recipes! Hope this helped! =)
Tias u can just use full cream milk , as specific as souffle recipes are , u just need a bechemel or milk thickened with cornstarch season with sugar , egg yolks and meringue
the absolute master at work Ramsay is by far the most versatile and pro chef cooking today I enjoy Jamie Olivers approach and together these two are my constant inspiration
Crème pâtissière base: 150ml milk, 100ml double cream, 15g plain flour, 10g corn flour, 3 large egg yolks, 50g caster sugar The soufflé 4 ripe passion fruit , 1 ripe banana peeled (approx 100g), Squeeze of lemon juice, 2 tbsp banana liqueur (optional), About 20g softened butter, to brush 50g caster sugar, plus extra in case you want to dust with it; Grated chocolate, in case you want to dust with it, 2 large egg whites, Icing sugar, to dust soufflés at the end. From Ramsay's book.
i think partly its his style since it keeps it interesting and holds our attention but also i think he does it fast to tell us cooking doesnt have to be this long drawn out process and that it can be fast and be plated beautifully by anyone
19-12-2017 im making these now as a practice run for the holidays he just makes it look sooooo eeeeeseeeee im fas=irly optomistic though that my efforts will yield something as good as gordons
Baking has always been a luxury. This one all the more so. Will show deepest respect for those who manage to serve this as dessert after throwing together a big meal. Maybe I'll make this one day for tea--and of course eat out for the rest of the day! Btw, the part about folding egg white is really enlightening. I've always been annoyed by the egg white lumps in my Japanese cheese cake.
200*C = 400*F (metric Scotsman) on meringue: you need the lemon juice, its an acid that breaks down the eggwhite into a simpler molecule which binds to the sugar making the fluff possible. alts would would be other acids like cream of tartar or just mixing the egg and sugar in a real copper bowl, copper is naturally acidic. And always cook that stuff, its pure raw egg whites still.
The way Ramsay speaks always makes me feel like im in a rush or ive gotta be doing something real important or something o.o
saiba687
Me too! He makes me feel nervous.
He's trying cover up his lack of pastry training. He bakes like a cook.
Not very well.
@ I know -- I have to pee just watching.
@@gerardjones7881 Yes, but like a very good cook. What gaps did you see?
Gordon always sounds like he rails a line just before going on set.
It's easy to overlook this small but important detail, when watching this video (at least I did). He's putting the ramekins on a preheated sheet pan; that way the souffles are cooked from underneath, which gives them that extra boost.
his fridge looks like wardrobe
it's amazing how people discovered to do all these different kinds of things with random ingredients, to make amazing food
That sound effect when the souffle rises in the oven was sinister
Its the suspense dear e.e
everything he does is so perfect, it's actually beautiful to watch
Yes, but him having all the needed equipment and space and time (and money in case of his heftier full course meals) almost at his fingertips does help
@@netweed09 you could just use your hand but it just takes much longer and it's a bit more painful, but helps you get rid of the calories, though. Or you could buy a cheap electric whisk - I got one for like $50 or 30 pounds, and it works great. You don't need a $500 kitchenaid. I've never had one and I can make all desserts fine. A blender also doesn't cost more than $50, $60, and those are the only two you need, otherwise again you can use your hand, but it will just take longer. But I'm sure you can at least afford one or both items and they last a long long time.
@@ironguanyin123 But if you already have a collection of mixers, why spend the $50.00 on the whisk, when you can pull a Sunbeam off the display cabinet and us it instead?
I've tried this exact recipe 9 times. I've got it right once.
And it was worth it.
Imagine eating a warm, delicate cloud, that tastes both tangy and festive (passion fruit) but also mellow and sweet (banana).
Kylie Anne Han Kelvin I couldn't tell you the precise amounts off the top of my head, but I think it was six passion fruits (or the equivalent amount of juice) to one banana, and I baked it around 15-20 minutes.
It's like the flavors of the food have a mind of it's own?
It's fine souffle is a hard thing to get right where I work we always do extra in case some are fucked up even by the best chefs
Any idea what went wrong? I’d love to try this but it’s intimidating
Nice :)
The funny thing is that i watch these types of videos and i will never make the recipes
its like rehab
+Josh Jeggs Me too haha
***** LoooL
+Josh Jeggs You should try it. You will enjoy a lot.
+Josh Jeggs same here. but i like watching these
I really like how he’s puts so much passion and importance of every step when he cooks. Even the steps that you would not think is important.
"I'm not one for being overconfident." 7:17
Yup. He's the most humble man I know.
"Love handle" soufflé…he's so cute
He's already taken. 😋
GR 8 min and a few sec.
Me 1 hour and 30 min plus a shit load of dishes and a hole kitchen to clean up.
Hahhaaa! Same here, man :) Saw your comment and it broke me down :)). I was looking in comments for the time how long you need to keep them in the oven. I even stared at Gordon oven´s clock to check that. F---ng 8 minutes from start to end...
jorkkamail 12 mins
I tried this recipe and yes, about 12mins in oven. I didn´t watch the clock so closely, you can see them growing in oven. I stopped baking them when they stopped growing. And they were sooo good. Worth trying. Next time I´ll try some else fruit instead
love how he holds his "lovehandles" while he says the word
When Gordon says "say a prayer", where does that leave the rest of us.
Kevin Baird In purgatory
this guy is so bloody smart and hardworking. he could have been hugely successful in any profession. if he had gone into medicine, he'd be a world class doctor, if he had stayed in football, he would've become a world class player. luckily for the rest of the world he chose cooking.
True, I cant think of any celebrity that is on this guys level, I mean the level of tenacity this guy shows is some next level shit.
He did play football, he played for Rangers one of the top teams in Scotland
I can hear him performing a surgery.
"First, your gloves, ON. You don't want to infect the patient any more than he already is. Next, make sure your patient is actually sedated. Cutting open a conscious patient is a very easy way to mess up your surgery. Now, take that surgical knife and gently, very gently, make an incision, no more than a centimetre. Take a swab of cotton and wipe off all that excess blood. Now, tuck the steel plate in. This is the tricky part. You've got to be precise. And once that's done, say a little prayer .... Wait, is this not the right patient? What do you mean he came in for a migraine? Gordon out..."
Sirius Grim 🤣🤣🤣that is perfect!!
@@siriusthegrim "I'm going to show you how to perform the most amazing surgery..."
sometimes these vids make me think about becoming a chef
TheFilipinoBoxer don't ruin your life mate
TheLact8ing0strich 1327-YorkshirePudding lol
Just be someone else, but not a chef. Im telling you now, I regret the day I decided to be one.
Kourtney Kirn im a chef but i dont regret anything about it
***** you must work somewhere amazing
my first time making a souflee and i perfected this, followed the steps perfectly and it is amazing, honestly a devine desert i encourage you all to try!!!
may I ask how long did you bake the souffles ?
@@riderkamen9353 13-15 min
What are the ingredients please?
wow, piece of cake.
*takes out six cakes*
xD
Jie Yu Leong it's a saying
clap clap clap
funny JOKE
Помедленней я записую
"They look like unwanted kiwis" This had me laughing in my seat for a couple seconds! :)
omg "unwanted kiwis" that's so mean but so funny xD
Kiwi as in kiwi fruit, use your brain.
Min Yoongi hurts my hearteu This is abusive towards the harmless Kiwis, I am triggered and I am never ever going to a Ramsays restaurant again.
#KiwiLivesMatter
Probably the meanest thing he''s ever said.
2:00 'If you're not too sure of the wrinkles, take a close look.' Even he chuckled when he said it.
Don’t you just like how this video is edited like a murder documentary?
The amount of passion he puts into every one of his cooking is such a pleasure to watch. You are awesome Chef Gordon !!
I could watch these videos all day long, don't know why some people can't appreciate a good chef when they see one
Damn Gordon there was a piece of chocolate in the sugar, nooooooo 4:26
XD lol
TMWAviationVideos "What're you triyng to do, you fucking donkey? IT'S NOT GOOD ENOUGH! OH FUCK OFF YOU! USELESS SHIT! FUCK ME SENSELESS!"
It's a fly!! Somebody has to call Kitchen Nightmares here! :))
You hope that's chocolate.🍫😂
i'd say coffee tbh as thats what happens with my sugar
Came out amazing! Thank you. For any one wondering they take 12 to 14 minutes to cook. Also helps to get the custard chilled before you put them in the ramekins so they will hold their form when doing the trick with your thumb
N I'm watching this on 2019. Literally 10 years later.
I wasn't so positive about mine, because I cut the amount of ingredients in half. However, it did raise and tasted absolutely delicious!!
The funny thing is; I watch these types of videos just to hear Gordon Ramsay's voice and read through the comments. End result: I can successfully make a Banana, lemon juice smoothie!
Ummm you didn't cut any of those open, GORDON. HOW ARE WE SUPPOSED TO KNOW HOW WELL THEY TURNED OUT. THIS IS FUCKING MASTERCHEF WE'RE TALKING ABOUT, HERE.
Thank you for posting Ramsay recipe. I like he tell all the secrets when he cooks and I tried his recipes, they turned out so good.
Thanks
this has to be one of the greatest & clearest instructional videos. amazing!
"Make sure to use a ripe banana!!" "Puts in unripe banana"
+African Grey Parrot That banana was ripe, it wasn't green anywhere xD
+Arrowless Knee a banana is ripe when it has dark spots over it ^^
goskodovesche you're right lol I guess I've been eating them unripe
+goskodovesche that's an OVER RIPE banana. What signifies a ripened banana is when it turns a certain shade of yellow. Lol what
+Seraphic Lunacy no the black dots signal that the starch in the banana has transformed into fructose, when a whole area turns black ( it usually starts at the end of the banana ) then it is going bad ^^ just make quick google search :D
I would never make this but that was very fun to watch
Wow that's amazing thanks for sharing one of your amazing recipes 😋
love this style of how Gordon presents this, It feels like he is actually in the kitchen teaching you.
Clapping the hands.
I'm definitely going to make this
Great tips! I followed this recipe and it worked out perfectly
Love the Gordon! I love when he slaps the back of his hand across his other hand to make a point....and when he slightly bounces off his heels....then again, I pretty much love all his mannerisms. Can't wait to try this recipe.
love handle soufflé lol
Did he call a blender a liquidizer
Yes because that is what we called them when they first came into the market.
Say in a little prayer . Watching him cook is a blessing. Thank you UA-cam.
this recipe is so great-tried it out and soufflé was very easy to do! thanks ramsay!
Gordons recipes are good but watching him stresses me out.
You'd fall asleep if you saw his videos before going to the US though
exactly, he made people seems stupid
Alex French Guy cooking made it so easy
Akis Greek hunk, also made it easy to understand
Looks divine, however, not sure I have the patience to make the souffle. (Will trade fresh fruit for souffle?)
I grow passion fruit... no need for the wrinkles. Once the fruit, yellow or purple variety, falls from the vine... it is at peak flavor. Past that and you risk some fermentation and / or mold. I tell folks to go ahead and use ASAP, within a few days. You do not see much passion fruit in the market because of the limited shelf life.
(Chef Ramsey, if you are ever in the Ft. Myers area, please stop by my garden to collect some fresh fruit. Here, fruit starts coming in Fall, and lasts thru mid Feb, with peak production in late Dec.)
Chihuahua Waves omg! I lived there for 4 years and had such a hard time finding passion fruit!
fast, straight to the point, clear, simple and perfect! that you Gordon!
just made this last night. it came out PERFECT! thank you Gordon!!
Clap clap for the random claps!
'If you're not sure of wrinkles, take a close look' hahaha, wtf Gordon
Emile Fabregas That was cute
such attention to detail.... lovely
.
professional restaurant style. the best chefs are very very fast and efficient in addition to having the foundations down.
Its just me but I love Gordon more than Jamie. Plus Gordon looked like he is working out and is good looking for his age...I definitely wouldn't mind being his girl...too bad he's married with kids.
LOL!
Well he does play football in the UK. Or at least used too.
Rich, works out and is a masterchef that would cook. Good luck finding that guy.
Why did the chicken cross the road? .. BECAUSE YOU DIDNT FUCKING COOK IT!
I love how he describes a perfect souffle a love handle souffle. 😊
I love the way he gets very excited.
I wish He'd be a bit more specific about the cream.
I live in Denmark and you really have to be specific here.
It looks like he just used yogurt, could also have been creim fraiche or whatever.
As for cream used for whipping cream, we only have 38% I think. No double cream = (
If you go to Sorted Food,they will tell you exactly what you need. Or if you to Eungine Kitchen (I forgot how you spell her name) she will also bee exact with the recipes! Hope this helped! =)
Tias u can just use full cream milk , as specific as souffle recipes are , u just need a bechemel or milk thickened with cornstarch season with sugar , egg yolks and meringue
Tias use whipping cream
5:34 "im gonna really seriously whip it" luv gordan ramsey quotes
I love the way he explains the little details, like why you have to vertically brush the butter and stuff. :)
I love how he explains
Gordon is the best
HE SAID BLEND INSTEAD OF BLITZ
Circles has corners?
+Yuki Walker circles don't, but cylinders do
He just seems like he knows all these tricks and tiny details I would never think of...he's amazing and he's not even old!
the absolute master at work Ramsay is by far the most versatile and pro chef cooking today I enjoy Jamie Olivers approach and together these two are my constant inspiration
"buldge"
"Love handle"
OwO
XD
7:25 when he opens the oven its like voices from the deepest part of hell screaming!
Chef Ramsay is always the best! I'm going to try this method when I make my souffle next time.
Crème pâtissière base: 150ml milk, 100ml double cream, 15g plain flour, 10g corn flour, 3 large egg yolks, 50g caster sugar
The soufflé
4 ripe passion fruit , 1 ripe banana peeled (approx 100g), Squeeze of lemon juice, 2 tbsp banana liqueur (optional), About 20g softened butter, to brush
50g caster sugar, plus extra in case you want to dust with it; Grated chocolate, in case you want to dust with it, 2 large egg whites, Icing sugar, to dust soufflés at the end.
From Ramsay's book.
microwaved popcorn recipe pls
Alejandro Zapata
don't press popcorn
turn it convex on plate
2 minute cycle
press start
now, you've got beautiful popped kernel corn. perfect for binge watching Netflix with. pls read in GR voice.
Alejandro Zapata
😂😂😂
Or you could just make some good popcorn on a pan and flavor it the way you like it (chocolate/citrus/butter and so on).
61 people don't like food
wrong, 66 people couldn't follow the instructions correctly and it tasted awful
What i really like on him is the Respect to the cooking techiques and then the flavor
I love the way he speaks
youre really fast
nope wtf?!?!
Most likely Gordan has ADD or ADHD. He's so hyper.
Logan it’s definitely holding him back from success
The way it rises looks cool
its so fun to watch gordon cook,god recipee,he is not boring,explain properly, and even give tips and tricks and sometime things not to do
I look like a souffle
It means she has BODDY.
I love watching these videos, even though I'll never cook any of this stuff!
First of his episodes where I see him telling us exact amounts, I can actually follow this recipe!!!!
i think partly its his style since it keeps it interesting and holds our attention but also i think he does it fast to tell us cooking doesnt have to be this long drawn out process and that it can be fast and be plated beautifully by anyone
19-12-2017 im making these now as a practice run for the holidays he just makes it look sooooo eeeeeseeeee im fas=irly optomistic though that my efforts will yield something as good as gordons
Amazing. Simply amazing.
The towel on 6:27 comes straight from the 90's, I remember my mom having the exact same towels in her kitchen!
seriously one of the best souffle recipes out there
It's wonderful to watch an expert do his thing.
It is so good thank you
I'll have to try this. I love passion fruit!
Baking has always been a luxury. This one all the more so. Will show deepest respect for those who manage to serve this as dessert after throwing together a big meal. Maybe I'll make this one day for tea--and of course eat out for the rest of the day!
Btw, the part about folding egg white is really enlightening. I've always been annoyed by the egg white lumps in my Japanese cheese cake.
Masterclass ad of Gordon Ramsay when i watching Gordon Ramsay. Thanks UA-cam
We all love Gordon Ramsay.
@AlwaysSearching
cheers mate thank you !!!!!
Gordon....You beauty.
Thanks you very much marindenfance !!!!
There you have, the perfect, Love-Handle souffle. 👏
Here in Paris, Europe we eat that daily, delicious and beautifully shown.
200*C = 400*F (metric Scotsman)
on meringue:
you need the lemon juice, its an acid that breaks down the eggwhite into a simpler molecule which binds to the sugar making the fluff possible. alts would would be other acids like cream of tartar or just mixing the egg and sugar in a real copper bowl, copper is naturally acidic.
And always cook that stuff, its pure raw egg whites still.
You are a hero GR.
The passion fruit has an amazing smell. I'm making these right now, hopefully they turn out tasty.
He makes it look so easy.
I love you Gordon!