Tag: cardamom

Yoghurt dessert with fig compote and cardamom – Gordon Ramsay’s version

This yogurt dessert It’s a dessert with a guaranteed wow effect. Inspired by Middle Eastern desserts, with the scent of rose and cardamom and the delicious touch of honey.

I love the desserts by the glass, especially in glass, to reveal the layers of goodness they reserve. This Greek yogurt dessert is no different, thanks to the sweet and spicy base of the cardamom fig compote.

The operation that takes the most time is making the fig jam, which you can prepare in advance, replace with a ready-made compote to which you add the cardamom powder, or replace it with your favorite fruit compote… Any ideas? Let the season inspire you: peaches and apricots in summer, persimmons and figs in autumn, apples and pears in winter, strawberries in spring.

A few drops of rose food essence cannot be missing, which you can replace with the wildflower aroma, and a few dried edible bud*. For an elegant and refined result that will leave your guests speechless.

The shopping list for my yogurt dessert

Cardamom cooking ingredients, how to use and buy it – Gordon Ramsay’s version

Cardamom cooking ingredients, how to use and buy it – Recipe and Cooking

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Pumpkin Boule with Cardamom and Chia Seeds by Gordon Ramsay

This is a perfect yeast bread for Autumn, so soft, chewy and flavourful with cardamom, yoghurt and chia seeds. With a beautiful golden pumpkin crumb and light texture this yeast bread goes really well with soups and dips, also perfect for sandwiches.
This recipe, inspired by Dan Lepard’s Pumpkin Bread Recipe, is easy, versatile, and perfect for your holiday table. The original recipe called for green olives, which I omitted, instead I used some chia seeds in the dough. You can use nuts or sundried tomatoes if you prefer.

1/2 Pumpkin, peeled and cut into 4cm pieces
165 ml Warm water
1 tsp Instant yeast
100 g Thick plain yoghurt
1.5 tbsp Chia seeds
400 g White bread flour, extra if needed
10 Whole cardamom, (green or black) crushed
2 tsp Pink himalaya salt

Cook pumpkin in a steamer over a saucepan of simmering water for 20 mins or until tender. Set aside to cool completely. Measure 150 grams of pumpkin into a bowl and use a fork to coarsely mash. Save the rest for other use.
Stir in the water then whisk in the yeast until dissolved. Mix in the yoghurt and chia seeds, then add the flour, crushed cardamom, and salt and mix everything to a soft dough, adding more flour if the dough feels very sticky. (When you have cooked or grated vegetables in bread dough, the salt will draw moisture out and the dough will get even softer as it rises, so aim for a dough that’s slightly firmer than you would normally make.)
Knead the dough until smooth on a floured surface then return it to the bowl and leave for about one hour somewhere warm until risen by half.
Dust a proof basket liberally with flour. Shape the dough into a boule. Place the boule, with the seams up, into the basket. Cover with a clean kitchen towel and leave to rise for 45-60 minutes.
Heat the oven to 200C (fan-forced)/400F. Turn the proofed boule onto a baking pan lined with baking paper. Score the dough as you like. Bake for about 40 minutes until nicely golden brown.