Grand Marnier. The Michelin starred chef shares a recipe from his latest book. Thank you for signing up for our e-newsletter, giving you news about the latest happenings, events and offers across the Gordon Ramsay Restaurants. When the pastry has cooled, slice it very gently into 3 equal-sized lengths with a bread knife. Don't think you can quite pull it off? Use a fork to prick the base, then line with greaseproof paper and fill with ceramic baking beans or uncooked rice. Your consent to our use of cookies will remain valid unless you tell us you want to amend your preferences. To have the pastry, sift the flour, salt and baking powder in a large bowl. My mother always made it with cheap white sliced bread, but I’ve experimented with all sorts: baguette, panettone, brioche and croissant. Whip the double cream and vanilla paste with an electric whisk until stiff peaks form. Interested in Gordon Ramsay restaurants? Thank you for signing up for our e-newsletter, giving you news about the latest happenings, events and offers across the Gordon Ramsay Restaurants. google_ad_width = 336; Add the 3 tablespoons of sugar and whip the mixture until it forms soft peaks. Serve … When cooked, use a sharp knife to trim the excess pastry level with the top of the tin and set aside to cool. Desserts should always have that wow factor, and this dish is incredibly simple to prepare, yet looks and tastes absolutely stunning.
