Gordon Ramsay's Just Desserts by Gordon Ramsay and Roz Denny

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    • Categories: Mousses, trifles, custards & creams
    • Ingredients: sugar; heavy cream; peach brandy; basil; eggs; peaches; lemons; superfine sugar
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    • Ingredients: black peppercorns; whole cloves; lemons; anise seeds; sugar; ground cinnamon
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    • Ingredients: sugar; lemons; vanilla beans
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    • Ingredients: oranges; lemons; sugar; limes
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    • Ingredients: basil; thyme; mint; lemons; sugar
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    • Ingredients: limes; sugar; lemons; lemongrass
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    • Ingredients: liqueur of your choice; lemons; sugar
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    • Ingredients: sugar; lemons; mint; strawberries
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    • Ingredients: lemongrass; lemons; limes; sugar; kiwifruits
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    • Ingredients: orange flower water; sugar; anise seeds; lemons; cinnamon sticks; whole cloves; mangoes; black peppercorns
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    • Ingredients: raspberries; whole cloves; anise seeds; cinnamon sticks; lemons; black peppercorns; sugar
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    • Ingredients: lemons; sugar; passion fruit
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    • Ingredients: sugar; cherries; whole cloves; plums; cinnamon sticks; brandy; black peppercorns; anise seeds; lemons
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    • Ingredients: lemons; mint; blackcurrants; sugar
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    • Ingredients: sugar; lemons; grenadine syrup; rhubarb
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    • Ingredients: pears; lemons; apples; sugar
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    • Ingredients: kirsch; sugar; lemons; cherries
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    • Ingredients: dark rum; sugar; dried currants; white rum; raisins; lemons; golden raisins
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    • Ingredients: apricots; anise seeds; sugar; butter
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    • Ingredients: eau-de-vie; sugar; saffron; butter; pears
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    • Ingredients: butter; apples; sugar; cinnamon sticks; cranberries
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    • Ingredients: peaches; sugar; cinnamon sticks; whole cloves; lemons; mint; raspberries; Champagne wine; heavy cream
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  • ISBN 10 1844000192
  • ISBN 13 9781844000197
  • Published Dec 17 2002
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Quadrille Publishing Ltd

Publishers Text

Here, Gordon Ramsay aims to demystify the art of dessert-making. There are the basic building blocks - fruits, ices and creams, mousses and souffles, crepes and batters - that can be served alone for everyday meals or in combination to impress. Then come the stand-alone dishes - homely favourites and special-occasion desserts - and a final chapter on vital accompaniments - biscuits, sponges and meringues. Throughout the book Gordon offers the benefit of his short cuts and tricks of the trade.

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