gordon ramsay recipes souffle pancakes with rhubarb...

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06/10/2008 10:08 PM Souffle pancakes with rhubarb Recipe | 4Food | Channel4.com Page 1 of 2 http://www.channel4.com/food/recipes/chefs/gordon-ramsay/souffle-pancakes-with-rhubarb-compote-recipe_p_1.html Gordon Ramsay Gordon Ramsay recipes Souffle pancakes with rhubarb compote recipe Date Published: 12/05/2008 Watch the video Dish up Gordons souffle pancakes with rhubarb compote dusted with icing sugar for maximum impact Serves 2 Ingredients 100g plain flour 2 egg yolks, beaten 2 egg whites 200ml full fat milk 2 tbsp caster sugar 2 knobs of butter, unsalted For the rhubarb compote: 2 stalks rhubarb 1 vanilla pod 2-3 inch piece of ginger, peeled and sliced Butter, unsalted 1 tablespoon caster sugar 1 lemon Method: How to make souffle pancakes with rhubarb compote 1. To make the pancakes, sift the flour into a large mixing bowl, make a well in the centre and pour in the egg yolks and 1 tbsp of sugar. Whisk together and slowly add the milk, whisking as you go. 2. Beat the whites in another bowl with an electric mixer until they just hold soft peaks. Add the remaining sugar and beat until the mixture holds stiff peaks. Gently fold the whites into the batter mixture. 3. To make the compote, split the vanilla seed and scrape out the seeds. Cut the rhubarb into 2 inch pieces. Melt a little butter in a pan and add the rhubarb, ginger, vanilla pod and vanilla seeds. Stir, and add the caster sugar. Peel 2 -3 pieces of lemon rind into the rhubarb and add 2 tablespoons of water to help the rhubarb to steam and break down, cook for 4 -5 minutes. 4. Melt a little butter in an extra frying pan and ladle in batter – cooking one large pancake at a time. Allow approximately 2 minutes of cooking on the first side and 1 minute on the second - making sure theyre cooked through and golden brown on each side. Remove to the serving plates. 5. Spoon a little compote onto the middle of the pancakes before gently folding over and dusting with icing sugar. Serve with vanilla ice-cream. ©Gordon Ramsay 200[8]. All rights reserved A selection of healthy recipes from the F Word are available in Gordon Ramsay's Healthy Appetite, published by Quadrille RRP £20 Buy the book More Gordon Ramsay Recipes Seared beef salad Thai-style beef stir-fry Lamb saddle with apricot

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Page 1: Gordon Ramsay recipes Souffle pancakes with rhubarb ...minim.raspberryblue.co.uk/recipes/wp-content/uploads/2009/07/... · ... Gordon Ramsay recipes Souffle pancakes with ... souffle

06/10/2008 10:08 PMSouffle pancakes with rhubarb Recipe | 4Food | Channel4.com

Page 1 of 2http://www.channel4.com/food/recipes/chefs/gordon-ramsay/souffle-pancakes-with-rhubarb-compote-recipe_p_1.html

Gordon Ramsay

Gordon Ramsay recipesSouffle pancakes with rhubarb compote recipeDate Published:12/05/2008

Watch the video

Dish up Gordon’s souffle pancakes with rhubarb compote dusted with icing sugar formaximum impact

Serves 2

Ingredients

100g plain flour2 egg yolks, beaten2 egg whites200ml full fat milk2 tbsp caster sugar2 knobs of butter, unsalted

For the rhubarb compote:

2 stalks rhubarb1 vanilla pod2-3 inch piece of ginger, peeled and slicedButter, unsalted1 tablespoon caster sugar1 lemon

Method: How to make souffle pancakes with rhubarb compote

1. To make the pancakes, sift the flour into a large mixing bowl, make a well in the centre and pour in the egg yolks and 1 tbsp of sugar. Whisktogether and slowly add the milk, whisking as you go.

2. Beat the whites in another bowl with an electric mixer until they just hold soft peaks. Add the remaining sugar and beat until the mixture holdsstiff peaks. Gently fold the whites into the batter mixture.

3. To make the compote, split the vanilla seed and scrape out the seeds. Cut the rhubarb into 2 inch pieces. Melt a little butter in a pan and addthe rhubarb, ginger, vanilla pod and vanilla seeds. Stir, and add the caster sugar. Peel 2 -3 pieces of lemon rind into the rhubarb and add 2tablespoons of water to help the rhubarb to steam and break down, cook for 4 -5 minutes.

4. Melt a little butter in an extra frying pan and ladle in batter – cooking one large pancake at a time. Allow approximately 2 minutes of cooking onthe first side and 1 minute on the second - making sure they’re cooked through and golden brown on each side. Remove to the serving plates.

5. Spoon a little compote onto the middle of the pancakes before gently folding over and dusting with icing sugar. Serve with vanilla ice-cream.

©Gordon Ramsay 200[8]. All rights reserved

A selection of healthy recipes from the F Word are available in Gordon Ramsay's Healthy Appetite, published byQuadrille RRP £20

Buy the book

More Gordon Ramsay Recipes

Seared beef saladThai-style beef stir-fryLamb saddle with apricot

Page 2: Gordon Ramsay recipes Souffle pancakes with rhubarb ...minim.raspberryblue.co.uk/recipes/wp-content/uploads/2009/07/... · ... Gordon Ramsay recipes Souffle pancakes with ... souffle

06/10/2008 10:08 PMSouffle pancakes with rhubarb Recipe | 4Food | Channel4.com

Page 2 of 2http://www.channel4.com/food/recipes/chefs/gordon-ramsay/souffle-pancakes-with-rhubarb-compote-recipe_p_1.html

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