Gordon Ramsay
Enjoy these warm biscuits from the oven, served hot from the series 4 F Word Kitchen with icing sugar, strawberries, rose petals and a delicate rosewater cream
Serves approx 4
1. Pre-heat the oven to 200˚C.
2. To make the biscuits First mix the crushed pistachios and chopped raisins together. Dust a sheet of parchment paper with icing sugar and lay the sheet of puff pastry on top. Brush with melted butter and dust with a tablespoon of ground cinnamon. Scatter over the pistachio/raisin mix and evenly drizzle with the honey. Sprinkle over the sugar and give a final light dusting with the extra cinnamon. Use the paper to help roll the pastry up tightly making sure to tuck in the sides as you go. Wrap the finished ‘roll’ in the parchment paper and rest in the fridge for 5 – 10 minutes if possible. Remove the puff pastry roll from the fridge and cut into approx 1cm slices, place on a lined baking tray and brush with a little butter, press them down gently to stop them losing their shape as they rise. Dust with icing sugar and bake for approx 10 minutes.
3. Whisk the double cream to three-quarter stage, add a teaspoon of icing sugar and whisk again. Fold in the crème fraiche with a spatula and whisk the mix for a final 20 seconds until it forms stiff peaks. Add the rosewater a capful at a time – depending on its strength you’ll want somewhere between 2-4 teaspoons.
4. Using a hot spoon, form oval shaped scoops of the cream and serve in a shallow bowl, two per person. Arrange the strawberries on top and scatter over the rose petals.
5. Remove the biscuits from the oven, dust with a final sprinkling of icing sugar and serve two per person alongside the rosewater 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
Watch past series of The F Word and Kitchen Nightmares for FREE on your PC with 4oD
Follow the action from series 4 of the F Word
.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.