It's easy to overlook this small but important detail, when watching this video (at least I did). He's putting the ramekins on a preheated sheet pan; that way the souffles are cooked from underneath, which gives them that extra boost.

his fridge looks like wardrobe

it's amazing how people discovered to do all these different kinds of things with random ingredients, to make amazing food

The way Ramsay speaks always makes me feel like im in a rush or ive gotta be doing something real important or something o.o

That sound effect when the souffle rises in the oven was sinister

everything he does is so perfect, it's actually beautiful to watch

I've tried this exact recipe 9 times. I've got it right once. And it was worth it. Imagine eating a warm, delicate cloud, that tastes both tangy and festive (passion fruit) but also mellow and sweet (banana).

I really like how he’s puts so much passion and importance of every step when he cooks. Even the steps that you would not think is important.

love how he holds his "lovehandles" while he says the word

"I'm not one for being overconfident." 7:17 Yup. He's the most humble man I know.

The funny thing is that i watch these types of videos and i will never make the recipes

my first time making a souflee and i perfected this, followed the steps perfectly and it is amazing, honestly a devine desert i encourage you all to try!!!

GR 8 min and a few sec. Me 1 hour and 30 min plus a shit load of dishes and a hole kitchen to clean up.

When Gordon says "say a prayer", where does that leave the rest of us.

this guy is so bloody smart and hardworking. he could have been hugely successful in any profession. if he had gone into medicine, he'd be a world class doctor, if he had stayed in football, he would've become a world class player. luckily for the rest of the world he chose cooking.

"Love handle" soufflé…he's so cute

sometimes these vids make me think about becoming a chef

"They look like unwanted kiwis" This had me laughing in my seat for a couple seconds! :)

omg "unwanted kiwis" that's so mean but so funny xD

Came out amazing! Thank you. For any one wondering they take 12 to 14 minutes to cook. Also helps to get the custard chilled before you put them in the ramekins so they will hold their form when doing the trick with your thumb

Don’t you just like how this video is edited like a murder documentary?

2:00 'If you're not too sure of the wrinkles, take a close look.' Even he chuckled when he said it.

I wasn't so positive about mine, because I cut the amount of ingredients in half. However, it did raise and tasted absolutely delicious!!

Damn Gordon there was a piece of chocolate in the sugar, nooooooo 4:26

wow, piece of cake. *takes out six cakes*

Ummm you didn't cut any of those open, GORDON. HOW ARE WE SUPPOSED TO KNOW HOW WELL THEY TURNED OUT. THIS IS FUCKING MASTERCHEF WE'RE TALKING ABOUT, HERE.

The amount of passion he puts into every one of his cooking is such a pleasure to watch. You are awesome Chef Gordon !!

I could watch these videos all day long, don't know why some people can't appreciate a good chef when they see one

N I'm watching this on 2019. Literally 10 years later.

The funny thing is; I watch these types of videos just to hear Gordon Ramsay's voice and read through the comments. End result: I can successfully make a Banana, lemon juice smoothie!

Crème pâtissière base: 150ml milk, 100ml double cream, 15g plain flour, 10g corn flour, 3 large egg yolks, 50g caster sugar The soufflé 4 ripe passion fruit , 1 ripe banana peeled (approx 100g), Squeeze of lemon juice, 2 tbsp banana liqueur (optional), About 20g softened butter, to brush 50g caster sugar, plus extra in case you want to dust with it; Grated chocolate, in case you want to dust with it, 2 large egg whites, Icing sugar, to dust soufflés at the end. From Ramsay's book.

Did he call a blender a liquidizer

"Make sure to use a ripe banana!!" "Puts in unripe banana"

I would never make this but that was very fun to watch

200*C = 400*F (metric Scotsman) on meringue: you need the lemon juice, its an acid that breaks down the eggwhite into a simpler molecule which binds to the sugar making the fluff possible. alts would would be other acids like cream of tartar or just mixing the egg and sugar in a real copper bowl, copper is naturally acidic. And always cook that stuff, its pure raw egg whites still.

Say in a little prayer . Watching him cook is a blessing. Thank you KZfaq.

Gordons recipes are good but watching him stresses me out.

Clapping the hands.

love this style of how Gordon presents this, It feels like he is actually in the kitchen teaching you.

Love the Gordon! I love when he slaps the back of his hand across his other hand to make a point....and when he slightly bounces off his heels....then again, I pretty much love all his mannerisms. Can't wait to try this recipe.

Looks divine, however, not sure I have the patience to make the souffle. (Will trade fresh fruit for souffle?) I grow passion fruit... no need for the wrinkles. Once the fruit, yellow or purple variety, falls from the vine... it is at peak flavor. Past that and you risk some fermentation and / or mold. I tell folks to go ahead and use ASAP, within a few days. You do not see much passion fruit in the market because of the limited shelf life. (Chef Ramsey, if you are ever in the Ft. Myers area, please stop by my garden to collect some fresh fruit. Here, fruit starts coming in Fall, and lasts thru mid Feb, with peak production in late Dec.)

I wish He'd be a bit more specific about the cream. I live in Denmark and you really have to be specific here. It looks like he just used yogurt, could also have been creim fraiche or whatever. As for cream used for whipping cream, we only have 38% I think. No double cream = (

Gordon Ramsay "passion fruit they look quite intimidating, yet again all fruits do"

Thank you for posting Ramsay recipe. I like he tell all the secrets when he cooks and I tried his recipes, they turned out so good. Thanks

'If you're not sure of wrinkles, take a close look' hahaha, wtf Gordon

love handle soufflé lol

this has to be one of the greatest & clearest instructional videos. amazing!

I love how he explains Gordon is the best

Its just me but I love Gordon more than Jamie. Plus Gordon looked like he is working out and is good looking for his age...I definitely wouldn't mind being his girl...too bad he's married with kids.

I'm definitely going to make this

0:15 “soufflé” “I forgot you where coming”

professional restaurant style. the best chefs are very very fast and efficient in addition to having the foundations down.

Why did the chicken cross the road? .. BECAUSE YOU DIDNT FUCKING COOK IT!

Clap clap for the random claps!

I love how he describes a perfect souffle a love handle souffle. 😊

Baking has always been a luxury. This one all the more so. Will show deepest respect for those who manage to serve this as dessert after throwing together a big meal. Maybe I'll make this one day for tea--and of course eat out for the rest of the day! Btw, the part about folding egg white is really enlightening. I've always been annoyed by the egg white lumps in my Japanese cheese cake.

HE SAID BLEND INSTEAD OF BLITZ

5:34 "im gonna really seriously whip it" luv gordan ramsey quotes

just made this last night. it came out PERFECT! thank you Gordon!!

Instructions were unclear. passionfruit is soft and butter is wrinkly

Circles has corners?

"buldge" "Love handle" OwO

such attention to detail.... lovely .

I love the way he gets very excited.

microwaved popcorn recipe pls

7:25 when he opens the oven its like voices from the deepest part of hell screaming!

Wow that's amazing thanks for sharing one of your amazing recipes 😋

I love the way he explains the little details, like why you have to vertically brush the butter and stuff. :)

61 people don't like food

youre really fast

fast, straight to the point, clear, simple and perfect! that you Gordon!

im the type of person to sit here at 12:45 in the morning and watch cooking videos on youtube.

Most likely Gordan has ADD or ADHD. He's so hyper.

I look like a souffle

Soufflé 150ml milk 100ml cream Put that into the pan to boil In a separate bowl combine.. 3 egg yolks 3 1/2 table spoons sugar To thicken add 1 tablespoon flour 1/2 tablespoon corn flower From the boiled milk/cream.. Add just a splash into the flour/egg mixture and mix. An then add the rest of the milk/cream and then pour the mixture back in the pan. Then make your passionfruit banana filling, butter remicins. Beat the 3 egg whites until white and fluffy and mix in with the other mixture.

Gordon Ramsey is a very world renowned chef. A multi millionaire. Owns lots of restaurants all over the world, so I'd believe in his method, that's why he is successful 😜

this recipe is so great-tried it out and soufflé was very easy to do! thanks ramsay!

I just get stoned and watch The Master Chef create cuisine that reminds me of heaven itself.

@SteinaIcelander pastry cream is typically made using whole milk, no need to use heavy cream, plus its a waste of money and doesnt make it any better. I am sure some people will say bullshit, but look it up, nobody uses heavy cream. sugar flour/cornstarch...typically flour for hot souffles and cornstarch for anything else egg yolks whole eggs whole milk vanilla beans butter (optional)

Great tips! I followed this recipe and it worked out perfectly

its so fun to watch gordon cook,god recipee,he is not boring,explain properly, and even give tips and tricks and sometime things not to do

That fridge is pretty neat all hidden in a cabinet.

the absolute master at work Ramsay is by far the most versatile and pro chef cooking today I enjoy Jamie Olivers approach and together these two are my constant inspiration

Not just a British thing. From wiki: In the United States, cream is usually sold as: Half and half (10.5-18% fat) Light cream (18-30% fat) Light Whipping cream (30-36% fat) Heavy cream (36% or more) Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. In the United Kingdom, the types of cream are legally defined as followed: Cream or single cream: 18% is not sterilised.

First of his episodes where I see him telling us exact amounts, I can actually follow this recipe!!!!

I love the way he speaks

I'll have to try this. I love passion fruit!

Chef Ramsay is always the best! I'm going to try this method when I make my souffle next time.

Me and my mum just made this we didnt have passion fruit so we substituted it with raspberry and it came out great

He just seems like he knows all these tricks and tiny details I would never think of...he's amazing and he's not even old!

I bet it must have tasted amazing, passion fruit is fucking great.

''Vertical strokes'' lol made my day

Here in Paris, Europe we eat that daily, delicious and beautifully shown.

If you are having trouble following along you have not had enough sneef

150ml milk 100 cream 3 egg yokes 3.5tbsp sugar 1tbsp flour 1/2 tbsp corn flour 3egg whites lemon juice 50g sugar 180C unknown time

gordon ramsay is living proof that competence is fucking sexy

Masterclass ad of Gordon Ramsay when i watching Gordon Ramsay. Thanks KZfaq

his fridge looks like a closet or a wardrobe

How cute that he's trying to grab his lovehandles as he's talking about ones.

seriously... and then his kids are so lucky also, getting whatever food they could ever want, made perfectly