@davidting3685 How funny would it be if it actually was 😂and they just needed a good first shoot by filming, didn’t have enough room so they said „just act like it’s your fridge“ 😂 they don’t show the inside of it as well haha
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..."
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
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!!!
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
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
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.)
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
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.
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.
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.
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
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.
