Learn to Cook Like a Three Star Chef
This new compact edition of Gordon Ramsay Three Star Chef is a must for any keen home cook looking to extend their skills and hone their techniques.
Gordon Ramsay has been called the best chef of his generation, and this book sees Gordon running a three star kitchen and producing food often described as ‘sublime’.
Getting right to the heart of why Gordon is such a celebrated chef, the first part of the book shows 50 classic Gordon Ramsay recipes presented as they would be in one of his restaurants. The second part of the book shows the dishes presented in a domestic situation with full recipes and step-by-step instructions to recreate them yourself. Dishes include Gordon’s signature Lobster Ravioli, Corn Reared Beef Fillet with Marrow Crust and a delicious Ginger Mousse.
Prepare to dazzle your friends, and yourself, as the three star chef teaches you to prepare three star dishes.
Why don’t you try this recipe out at home and let us know how it goes…
TIRAMISU WITH COFFEE GRANITA:
Photography by Quentin Bacon
This is my twist on a classic tiramisu - a light coffee cream sits atop an espresso granita and mascarpone sorbet in a martini glass. In the restaurant, we use a soda siphon to apply the tiramisu cream, which creates a frothy foam, but this simplified version tastes just as good.
Serves 6–8
TIRAMISU:
1 sheet of leaf gelatine
2 shots (or 90ml) hot double espresso
50g caster sugar
3 large egg yolks
150g mascarpone
50ml whole milk
75ml double cream
ESPRESSO GRANITA:
150g caster sugar
250ml water
6 shots (or 270ml) single espresso, cooled
MASCARPONE SORBET:
50g caster sugar
100ml water
juice of 1⁄2 lemon
25g liquid glucose (or trimoline)
500g mascarpone
TO SERVE:
cocoa powder, to dust
cotton candy (optional)
FIRST, MAKE THE GRANITA. Put the
sugar and water into a saucepan and stir
over a low heat until the sugar has
dissolved. Increase the heat and bring to
the boil. Let the syrup boil for 3 minutes
then take off the heat. Pour in the
espresso and leave to cool completely.
Transfer to a shallow, rigid container and
freeze for 2–3 hours until partially
frozen. Use a fork to break up the semifrozen
granita, stirring the crystallised
flakes around the edges into the liquid
centre, then return to the freezer. Repeat
stirring the mixture 2 or 3 times during
freezing until the granita is completely
frozen and has a granular texture.
FOR THE MASCARPONE SORBET, put
the sugar, water, lemon juice and liquid
glucose into a saucepan. Stir over a low
heat until the sugar has dissolved, then
increase the heat and boil the syrup for a
few minutes. Set aside to cool completely.
BEAT THE MASCARPONE in a large
bowl to loosen it slightly. Gradually stir
in the cooled syrup until evenly
incorporated. Transfer to an ice cream
machine and churn until almost firm.
Scrape the ice cream into a plastic
container and freeze until firm.
TO MAKE THE TIRAMISU, soak the
gelatine leaf in cold water to cover for a
few minutes until soft. Drain and
squeeze out excess water, then add to the
piping hot espresso and stir until
dissolved. Set aside to cool.
MEANWHILE, place the sugar and egg
yolks in a large heatproof bowl and beat
lightly to mix. Set the bowl over a pan of
barely simmering water and whisk the
eggs and sugar together, using a handheld
electric beater. Keep beating until
the sabayon almost triples in volume and
becomes thick and pale.When you lift
the beater, the mixture should leave a
ribbon trail on the surface that lasts for
10 minutes.
FOLD THE COOLED COFFEE mixture
into the sabayon very carefully. Beat the
mascarpone, milk and cream together in
another bowl, then fold into the coffee
sabayon base. Cover the bowl with cling
film and chill until ready to serve.
LET THE MASCARPONE SORBET soften
at room temperature for about 5 minutes
before serving.
TO SERVE, place a heaped tablespoonful
of espresso granita in a cocktail glass and
add a scoop of mascarpone sorbet.
Spoon the tiramisu cream on top and
dust with a little cocoa powder. Decorate
each serving with a little cotton candy, if
you like. Serve at once.
