Home-made Raspberry Soufflé | The F Word

[@muffinman9171]

If you're looking for a new cameraman I have a 4 yr old cousin looking for a job that would be a nice upgrade from this one

[@poopcxck]

great comment.

[@alexandresobreiramartins9461]

I bet they told the cameraman: make it as confusing and shaky as you can.

[@netweed09]

they're all the same zombified thing about a lens maybe Gordon should have just kept it off so these poor moaning snowflakes can watch a black screen instead; should suit their brain-speed

[@ronaldhebert8133]

Why does everyone bitch about the camera work? Fucking get over it and enjoy the recipe for fuck's sake.

[@valerie_yu]

@@ronaldhebert8133 yea i agree

[@jbooks888]

He makes it look so easy.

[@awami1381]

He really doesn't! Did you see how many phases are in this recipe

[@ciri151]

Because it is... easy. try it.

[@netweed09]

I just saw eggs and cream being whisked and passed back and forth from fridge to bowl 5 times and then suddenly oven and DONE

[@peripateticguy55]

It is.

[@GhostGrind]

@joe hammond How does your presence fuck up the soufflé?

[@Churrodurro]

Hot pan. Sugar. Vanilla. Pastry Cream. Egg yolks. Suger. Beat. Mix. Mix. Butter. Chocolate. Mix. Rest. Whisk. Sugar. Mix. 10 mins. Sugar. Souffle. Done.... anybody else find this funny?

[@Tinycocohome]

Then you need to catch up some basic cooking skills

[@MegaRockerKid]

+Christopher Ayala You forgot the raspberries.

[@adamoleoni2272]

I find terrible, let mw tell you.

[@treyharms511]

How in the world do you actually repeat this recipe?

[@GOODNOIGHT]

Christopher Ayala Gordon Ramsay on Sex Pants off. Erection up. Vaginer, wet 🤣

[@marquez2390]

That hand mixer sounded like his private jet taking off

[@in2food]

I used to think things like this were difficult. Eventually, one day I tried a chocolate souffle and it was easier than I thought. I'm now doing cream puffs etc and so thankful I took that first chance...

[@KenChiwo]

F*cking beautiful!

[@KuntaKinteToby]

There is also basic baking rules. 3 egg yolks can be creamed with 1/3 cup sugar, it will be perfect every time, it looks like how much he used. As for flour he added a 1/4 cup of it.

[@gilanin]

I love his recipes because they are so quick. Now I can make raspberry soufflé in 2:06 minutes.

[@shabanwaris9442]

Gil CJ days**

[@SarumanDeWhite]

Fucking beautiful... DONE!!! OH MY MY~!!!!!

[@thatscousefella1696]

I knew someone would've already used that comment. Lol

[@shewhoiskay1]

I thought that's what I heard, I replayed it 3xs! lol

[@poot1258]

Who's in charge of the editing on these videos? It's more about cameraman acrobatics than it is about cooking. Total fail in my opinion.

[@shaunhumphreys6714]

They had camera one keep going down with hypoglycemia,and cameraman 2's tourettes hitting off.

[@kaneliroman6925]

Wow that was the quickest recipe show. Have to watch over and over..for this delicious recipe..can't wait !!

[@kelseyrochili3465]

you make this look damn easy… perfection.

[@mrfluffkins]

I'll one-up him. I'll use 2 eggo waffles, strawberry jam & powdered sugar.

[@alexandresobreiramartins9461]

Most people who haven't done it probably don't imagine low long it takes to pass all that jam through the sieve to remove the seeds. This video makes it all seem superfast, even not counting the cooking times.

[@ggp1847]

That souffle was fucking perfect. Damn he knows how to cook.

[@annakatz1]

Fucking beautiful :3

[@toxin689]

It's awesome seeing his face when he finished and they're identical, textbook souffles. Fucking beautiful.

[@demokratiaperemoje]

Chef, what is the ratio of cream pat to jam and that mixture per egg white worth of meringue please?

[@jimpimmers5387]

Folks the internet is your friend. Google his recipes and you have all the ingredients and directions you need.

[@chem_ist_]

Your right! The internet is a great place! I sent my small deposit of 150 dollars to this african prince and all I have to do is wait and he will send me my fortune! Guess it takes alot of money to pay shipping on so many boxes of money!

[@oniria4276]

this is the most intense soufflé recipe ever

[@woody1337lol]

this always wants to make me start cooking , hes doing a good job :)

[@doggyninja]

the fricken camera work moves waaay to much. makes me dizzy just watching it

[@boratsuckdiev461]

No you are just too stoned bro.

[@AlgerroMartinFReyes]

Home-made Raspberry Souffles are awsome. THAT'S so good.

[@TactlessGuy]

They really went ham with the editing.

[@holyjack382]

Can fresh vanilla be replaced by vanilla extract?Thank you.

[@slan7]

Lol he looked so fucking proud at the end. Fucking beautiful :D

[@calvinyip364]

Been looking for this for ages

[@tdylan]

@francikika Yes, I've made it. I was an idiot and instead of making my jam from scratch, I tried using store bought jam, failing to realize there's a lot more "stuff" in it - pectin etc. It was a failure. It was too soupy/runny/liquidy. I'm sure because of all the extras in the store bought jam. I'm making it again this year for Valentine's and you'd better believe I'm following the recipe to the letter.

[@olier1]

I know, but is this important if I use silicon or ramequin?

[@gustavnilsson7125]

The fucking hand slap is amazing!

[@fistoffries]

OMG!! That was one of the funniest post to a cooking video I've ever read! LMAO!!

[@hellothere1328]

Always Learnin' learn to reply lol

[@cecisol1981]

Me encanta este chavalo.

[@simisup1011]

can I replace icing sugar with lamb sauce?

[@jamiewcarney]

Gordon if you actually posted this release an extended version

[@HeyImBoschea]

Quick question for anyone, I followed all the steps exactly from the website, and I've made these twice, but both times the batter has been too runny. Any suggestions?

[@nanayning]

..all of Chef Gordon shows! i just can't help but to click the LIKE button.. always!^^,

[@wendyvuable]

is there have any baking soda ???

[@SephirosB]

I wish it had measurements.

[@JPK1337]

that's pretty easy. 200ml cream, 200ml milk, 5 egg yolks, 5 tablespoons sugar for the pastry cream (basic cream anglaise). the rest pretty much explains itself. you use those 5 eggwhites that you have left over from getting the yolks, and you put sugar in to taste.

[@gerrypeacemaker9407]

Defiantly going to make this.

[@greggmiller4383]

If your reading the printed version, there is no F*****g way you can cook down the raspberry’s down to a syrup in 3-5 min! More like 15-20! You need to get the water out and have it like a syrup as you see it thickens like a jam when cold. Also, make sure your using the smaller ramekin (4oz) for the 10-12 min bake Time. Also, heat oven to 400 deg. Then drop to 375 when you put it in the oven. -GM

[@kazmanli]

The secrets in the jam

[@arnldcdedmon]

What's the proper measurements please?

[@TheCoolProfessor]

Measurements and times please chef.

[@TheGlampireAlice]

I'm pretty sure you might find the measurements and times on Google.

[@westayRAW]

egg, raspberry, sugar, whip, mix, done LMAO

[@kristiejr8560]

What’s the ingredients quantity please ?

[@jerryramen6573]

So .. I take raspberries....

[@omgitsbees]

I believe Ramsay releases cookbooks, but someone correct me on that if I am wrong. Basically these go in those cookbooks, and you are expected to buy those. But I wonder why he doesn't link to where to buy the books? I have no idea now. I can't explain why there are no directions on how to make this stuff.

[@miabehrens5229]

We're are your measurements?

[@cyuan1990]

omg this looks amazing

[@Mr.East_Giant]

it's funny the first yolks he uses for the batter he cracks 3 eggs, but doesn't save the whites then for later he cracks another eggs for the whites.

[@gilanin]

Editing. You know what that is? He poured the egg yolks from a container, the shot where he separated the whites for the meringue must be the same from which he got the yolks. He put the yolks apart. Or maybe he just used the whites from the first part and the yolk for the second part for different things. The point is you don't fcking know if he saved the whites for later or not.

[@Mr.East_Giant]

gilanin what your bloody problem? You are just stupidly blind, he cracks 3 eggs for the yolks and then he cracks two more eggs in the video, maybe you will know this, if you actually watched the video thoroughly. Evidence: 1:20.

[@misterx278]

R HeadHunter TForLife waste

[@gilanin]

Now that I see this, I was sure I replied to this comment. Sometimes my comments disappear so I'll shorten it: you are right, he cracks the eggs at 1:20, BUT CAN'T YOU SEE HIM POURING IT FROM A RAMEKIN AT 0:34? Doesn't matter if he saved the yolks or whites, because of the editing you can't possibly know.

[@misterx278]

Your right what does it matter the are just eggs

[@Philf222]

I usually love these videos but this one was way too damn fast.

[@412356]

"Home-made Raspberry Soufflé - Gordon Ramsay" is reduntant. Gordon Ramsay already implies home-made perfection.

[@dirtyunclehubert]

GORDON WHY ARE YOU COOKING SO GO oh wait. wrong youtube chef.

[@woogie5506]

HAHAHAHAH literally made me lol right there

[@johnjohntv1195]

Hahaha love it

[@flatplant]

+Hubert Shitmeyer so go?

[@dirtyunclehubert]

Uncle Ben havent you ever heard about the stylistic device where someone ends a sentence in the middle of a word because he has a sudden cha nope, seems like you havent.

[@flatplant]

***** If so he must have been "so good", which isn't proper English. Since I know real English I was expecting "so well". That's probably where the miscommunication started.

[@KellyGreen5555]

Please give the measurements!

[@toddellner5283]

He never does

[@janosattilanyilas9680]

Best: 2:02

[@manchester6396]

Can I use strawberry instead of raspberry

[@1981leonel]

does anyone knows where to get the recipe?

[@tdylan]

minim.raspberryblue.co.uk/recipes/wp-content/uploads/2009/07/raspberry-souffle.pdf

[@1981leonel]

thank you

[@lefooddairychefsworld607]

Chef Ramsay ,high repsect to your skill ...

[@Jewelz0923]

Perfect!

[@latinaturner]

Yum!!! My Mother's Day dessert!!!

[@cielphantomhive5752]

No one: Literally no one: Gordon (0:04): RRRAAAHSBERRY SOUFFLE

[@KuntaKinteToby]

You are probably not beating your egg whites stiff enough, either that or you are over-mixing them with the raspberry custard. Another option is the eggs you are using are simply larger than gordons. If you used vanilla extract add an equal amount of flour to keep the consistency. With a soufflé even a tablespoon too much liquid will make it runny.

[@angelarametta6736]

Quantities?

[@boumaman]

Gordon Ramsay is my idol

[@roopaljain408]

can i make a souffle in a muffin tray if i dont have a souffle dish?

[@barbarahvilivitzky430]

you need something a bit deep, and non-stick. Do you have any smallish bowls that can take the oven heat? I think the muffin cups would be too small, the mixture would not have time to raise before it dries out. However look for big muffin tins instead of the regular ones and give it a try.

[@goldfish1871]

i was so sure that the "f word" he meant was "fuck" lol

[@sr20DETdrift]

lol you beat me to it. well done.

[@tombroughton6757]

Where is the recipe so I know how much of each ingredients to use?

[@GarmingLu]

How did it turn out?

[@xristoforoeuaggelou3743]

where can I find the ingredients

[@toddellner5283]

you can't

[@FeRiiZs]

What kind of cream is this?

[@frankielewis9478]

Pussy cream

[@GymMasterAlex]

I made a soufflé once, but it was too beautiful to live.

[@jasonchoo1191]

Just to let you all clear. Watch 'Gordon Ramsay Banana Passion Fruit Souffle' so you all will what flour or what is used for this, as it maybe too fast that some things he didn't mention

[@joelsewlal9480]

It sounds like he just recorded a couple words like "mix" to pop in here and there

[@faizafirdous21]

Fucking beautiful!

[@PierroEpicDuty]

Fucking beautiful lol

[@BenMas]

HOT PAN. SUGAR. RASPBERRYS. VANILLA. SIFT. INTO THE FRIDGE. PASTRY CREAM. EGG YOLKS. SUGAR. BEAT. FLOUR.

[@HeyImBoschea]

Thanks for the help, i think it's the flour honestly, I have to convert most of this recipe to american measurements so I'm sure theres something off

[@moochaka63537]

@letsenjoysmiling24 Majority of the flavor of a vanilla bean is the inside, the stuff that surrounds the actual "seeds" The pod itself retains some flavor, but is never left in the recipie

[@sigmaprime4307]

This is black magic.

[@23packman]

the best chef of the world

[@عمادعادل-س1ص]

lovely lovely

[@Entertainment_Station_ES]

Video, great. Souffle, delicious.

[@wolfpackpete6408]

Awesome

[@3li3lite42]

*It GeTs NiCe AnD T H I C C* 👌

[@SamiiLovesYourMom]

at the end I think that was just gordons hands shaking haha

[@anthonywong9810]

'I gonna put some cocoa, butter and sugar to see will it work.' *Gordon banged head on counter* but its working here though.

[@4dwyn]

You misunderstood. He was banging his head because that's what you were supposed to do in the first place. The cook was an idiot

[@anthonywong9810]

plyzwthsqrlz thanks captain!

[@shivdaryanani3729]

1:48

[@valerie_yu]

So cool

[@highradicals]

Amazing wow

[@Th3Aaron]

Only chuck norris can master this while watching this once

[@Atsumi09]

If you guys are bothered by how many he cracks the eggs or what he did to it..why not just ask him? (If you can)

[@MrLyosea]

Here I am eating reeces puff cereal trying to compare the taste of those to this.

[@rajarshibasu6436]

Cameraman too slow! I must see the effect of General Relativity on a souffle.

[@essinodub1835]

That looks extremely difficult

[@YogDodoth]

@TheGreatSage86 it was Dewberry

[@ydujnayiyom]

how did he not scramble the yolks, pouring all of it at once?

[@Messierband33]

we want the lamb sauce recepie... we never get that one.

[@bart3022]

recipe some1 :D plz

[@s.s4720]

Anyone know the measurement ?!😐😐