A Sweet Symphony of Valentine’s Day Desserts from Gordon Ramsay — from Breakfast Treats to Evening Indulgences

Valentine's Day is in two weeks, and many people will be celebrating the day by going out on dates. However, there are homemade recipes to try out for those marking the special occasion indoors.

If you're looking to celebrate this coming Valentine's Day in the comfort of your home, famed chef Gordon Ramsay has unique recipes that you could opt for.

Apart from tasty dishes, Ramsay has a wealth of recipes for various desserts, from breakfast treats to evening indulgences. Here is a sweet symphony of Valentine's Day dessert recipes by Ramsay that you can try at home.

Melted Brie Toast with Macerated Berries Recipe for Breakfast

Ingredients:

• 3 cups mixed berries, divided
• ¼ cup (50g) sugar
• zest of ½ lemon
• 1 tablespoon lemon juice

Instructions:

1. Mash 1 cup of berries with a potato masher in a medium bowl.

2. Add juice, lemon zest, and sugar and stir until a syrup forms.

3. With the remaining 2 cups of berries, fold them until all the ingredients are evenly coated and put them at room temperature for 1-2 hours.

4. Once the berries are ready, preheat the broiler to high temperature and closely move the top oven rack to it. Next, place toast slices on a baking tray, top them with brie slices, and let the edges hang off slightly.

5. Broil for approximately 30 seconds and closely monitor the cheese so it doesn't melt too much.

6. Once the brie is tender and lightly bubbling, remove from the oven and place the toasts on plates.

7. For the final step, top with a smattering of macerated berries and serve instantly.

Serve this meal with 2 thick slices of sourdough or country bread, toasted in a pan with butter. Add triple-creme brie and cut into ½-inch slices. Sprinkle the brie with granulated sugar before broiling for a sweeter crème brûléed effect.

Toast with berries breakfast | Source: Pexels

Pistachio Rhubarb Layer Cake with Sticky Ginger Toffee for Lunch

Ingredients for the Pistachio Ginger Crumble:

• ¼ cup roasted salted pistachios
• ¼ cup candied ginger

Ingredients for the Prosecco Rhubarb Compote:

• ⅓ cup (67g) sugar
• ½ vanilla bean, split lengthwise, seeds scraped
• 1 pound rhubarb stalks, red and pink parts only, sliced into 1-inch pieces diagonally
• ½ pound strawberries, hulled and cut in half (quarters if large)
• ¼ cup (60ml) Prosecco or sparkling wine

Ingredients for the Brown Butter Pistachio Cake:

• 1 cup (130g) cake flour
• ½ cup (63g) all-purpose flour
• 1 ½ teaspoons (6g) baking powder
• Scant ½ teaspoon (2g) kosher salt
• ⅓ cup (40g) pistachio flour
• ¾ cup (161g*) browned butter, resolidified and brought to room temperature
• 1 cup (200g) granulated sugar
• 1 teaspoon (5ml) vanilla extract
• 2 large eggs
• ⅔ cup (157ml) buttermilk

Ingredients for the Sour Cream Swiss Meringue Buttercream:

• 1 cup (200g) granulated sugar
• ½ cup (125ml) egg whites
• 1 ½ cups (340g) unsalted butter at room temperature
• ¼ cup (60g) sour cream
• A tiny pinch of kosher salt

Ingredients for the Sticky Ginger Toffee:

• ½ cup (113g) unsalted butter
• ½ cup (100g) brown sugar
• ¼ cup (62g) heavy cream
• 1 tablespoon grated ginger
• A tiny pinch of kosher salt

Dessert with Pistachio topping | Source: Pexels

Instructions:

1. Make the Crumble

• Chop the pistachios and ginger and place them in a sifter.
• Store them in a container at room temperature for almost five days.

2. Make the Rhubarb Compote

• Preheat the oven to 350˚F (175˚C).
• Put the sugar, seeds, and vanilla bean in a big bowl and combine the vanilla seeds with sugar using your hands.
• Scrape out any sugar stuck to the inside of the vanilla bean and then remove the bean and put it away for another purpose.
• Add rhubarb and strawberries and use a spatula to stir until they are evenly coated.
• Put the mixture in a large baking dish and keep everything in a single layer if possible.
• Add the Prosecco on top of the mixture and put it in the oven. Bake for 30-35 minutes, but do not stir until everything is tender.
• Allow to cool entirely before use.

A close up of rhubarb cake | Source: Pexels

3. Make the Cake

• Move the oven rack to the middle and preheat to 350°F (180°C). Add grease to three 6-inch aluminum cake pans and line the bottoms with parchment paper. Grease and flour the pans thoroughly.
• Whisk the cake and all-purpose flour, including baking powder, pistachio flour, and salt, in a medium bowl. Afterward, set them aside.
• Beat the browned butter on medium until it is smooth. Add sugar and beat on medium-high until it is light, soft, and pale, for about 3-5 minutes.
• Reduce the speed to medium-low and add eggs until they are incorporated vanilla.
• Add about 1/3 of the flour mixture on low speed. Once it is all mixed together, add about ½ of the buttermilk. Repeat the process while alternating between the buttermilk and flour mix, ending with the last 1/3 of flour. Ensure you do not overmix and stop the mixer once you see the last of the flour incorporated.
• Split the batter between the prepared cake pans, about 290 each. Bake until the edges turn golden for about 22-24 minutes.
• Ensure the cakes cool off in their pans for about 15 minutes before removing them from the pans and set on a wire rack for them to cool off entirely before assembling.

4. Make the Buttercream

• Create a double boiler by placing it on a medium saucepot filled with about 2 inches of water on the stove over medium heat and bring to a simmer.
• Put the egg whites and sugar in a medium bowl and whisk to combine, then place the bowl on top of the steaming water, but it should not touch the water.
• Whisk between the process and heat the egg mixture until it registers 160˚F (71˚C) and remove it from the heat.
• Put it inside the bowl of a stand mixer fitted with a whisk attachment. Do it fast enough until the mixture holds almost stiff peaks for about 5 minutes. Remove the whisk attachment and switch to the paddle.
• Add a few tablespoons of butter at a low speed and let it fully incorporate before adding more. After that, increase the speed to medium-high and beat until the mixture is silky and smooth for about 3-5 minutes.
• Once the buttercream is soft, add sour cream and salt and mix them all on medium until combined. Put the mixture inside a piping bag and set aside until ready.

Pudding cake with toffee icing sprinkled with chopped dates | Source: Pexels

5. Make the Sticky Ginger Toffee

• Combine all the ingredients in a small saucepan over medium-high heat.
• Boil for about 3 minutes and stir from time to time to dissolve the sugar until it becomes thick.
• Remove from the heat and let it cool off.

6. Assemble the Cake

• Use a serrated knife to level the cake layers if they are uneven. Beginning with a single layer, spread a layer of buttercream over the entire cake using an offset spatula.
• Pipe about ½-inch thick ring around the edges of the cake layer to create a nest for the rhubarb compote.
• Use a slotted spoon to remove the rhubarb and strawberries from the sugar liquid and place a smattering on top of the frosted cake layer, allowing some of its piece's hand off the edges of the cake.
• Drizzle sticky ginger toffee sauce over the cake and repeat the process with the next layer. For the top layer, turn the cake upside down and use the bottom of the cake as the top for presentation.
• Use the offset spatula to make whimsical swoops and swirls in the frosting, and then add more rhubarb and strawberries.
• Drizzle a final layer of toffee sauce all over the cake, especially on the edges of the top layer, so it drips over the sides.
• Top the cake with Pistachio Ginger Crumble before serving.

Carrot Cake Macaroons for Lunch

Ingredients:

• 200g unsweetened desiccated coconut
• 1½ tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp freshly grated nutmeg
• 50g walnuts, chopped
• 1 large carrot, grated
• 75g golden caster sugar
• 4 egg whites
• pinch of salt

Instructions:

1. Preheat the oven to 170˚C/gas 3.

2. Add coconut, cinnamon, ginger, and nutmeg in a bowl and mix them well.

3. Add chopped walnuts, grated carrot, sugar, egg whites, and a pinch of salt, and mix them until they are all fully incorporated.

4. Line a baking tray with greaseproof paper and add 18-20 heaped dessertspoons of the mixture on the tray, leaving a gap of at least 1 cm between them. Shape the mounds to make them roughly circular.

5. Put the tray into the preheated oven and bake for 15-20 minutes until they turn golden and firm on the outside. Allow them to cool on a wire rack afterward before serving.

A slice of carrot cake | Source: Pexels

Pavlova with Raspberry Curd for a Dinner for Two

Ingredients for the Mini Pavlova:

• 1 egg white
• ¼ cup (50g) granulated sugar
• 1 ½ teaspoons cornstarch
• ½ teaspoon distilled white vinegar
• ½ teaspoon vanilla extract
• pink food coloring (optional)

Ingredients for the Raspberry Curd:

• (1 ½ cup yield)
• 7 tablespoons (100g) unsalted butter
• 1 cup raspberries
• ½ cup (100g) granulated sugar
• 5 egg yolks
• 1 tablespoon lemon juice
• small pinch of salt
• zest of ½ lemon

Ingredients for the Chocolate-Covered Strawberries:

• 1 cup chocolate chips (dark or a mix of dark and semi-sweet)
• 1 tablespoon coconut oil
• 5-10 strawberries, washed and dried very well

Raspberry Palvova with Pistachios | Source: Pexels

Instructions:

1. Make the Pavlova

• Preheat the oven to 350˚F (175˚C).
• Combine the cornstarch, vanilla, and vinegar in a small bowl until they are smooth, and set them aside.
• Add the egg white and sugar to another bowl and mix them using a hand mixer fitted with the whisk attachment on medium-low for less than 1 minute until combined.
• Increase the speed to medium-high and whisk until you see softness forming, about 2-3 minutes.
• Add the cornstarch mix and food coloring, incorporate them with the mixer, and repeat the process until you get the desired color.
• Continue to whisk until stiff, glossy peaks begin to show, about 3-5 more minutes.
• Line a baking sheet with parchment paper, then scrape the meringue from the bowl directly onto the parchment paper using a spatula and shape it into a 4-inch circle. The meringue should be 1 inch high.
• Put the baking sheet inside the oven, and instantly reduce the heat to 220˚F (105˚C).
• Bake for 15 minutes, then turn off the oven, leave it inside until it cools off, and only remove it after 3 hours.

2. Make the Raspberry Curd

• Set a fine-mesh strainer over a medium heat-proof bowl.
• Add egg yolks, raspberries, sugar, lemon juice, and salt and whisk to mix them.
• Let it cook for 7-9 minutes until the mixture reaches at least 160˚F (70˚C) and thickens like pudding.
• Strain through the mesh strainer, remove any solids, and stir lemon zest into the strained curd.
• Taste for seasoning, cover the surface of the curd with plastic wrap, and put it inside the refrigerator to cool.

Mini Pavlova with Raspberry and Crushed Pistachios | Source: Pexels

3. Make the Chocolate-Covered Strawberries

• Line a baking sheet with parchment paper.
• Make a double boiler by filling a medium saucepan with about 2" of water and let the water simmer.
• Put the chocolate and the coconut oil in a medium metal or any other alternative and put the bowl over simmering water.
• Allow the chocolate to melt and stir with a heat-resistant spatula until it is completely melted and no chunks are left behind.
• Remove the bowl from the heat and put it on a kitchen towel.
• Dip one strawberry in the melted chocolate about ¾ of the way up the berry, but do not submerge it completely. Put it back into the bowl and place it on the parchment-lined baking sheet. Repeat the process with the remaining strawberries.
• Let cool at room temperature for 30-45 minutes, or put the baking sheet in the refrigerator and let it sit until solid for about 15-25 minutes. Remove it from the fridge 20-30 minutes before serving.
• To serve, put the pavlova on a serving plate. Spoon the raspberry curd into the middle of the pavlova and tuck the chocolate strawberries into the curd around the plate.

Individual Sticky Toffee Puddings for an After-Meal Dessert

Ingredients for the Pudding:

• 5 ounces dates, pits removed, roughly chopped (about ¾ cup)
• ½ teaspoon baking soda
• ¼ cup boiling water
• 3 tablespoons (42g) unsalted butter, room temperature
• 6 tablespoons (84g) light brown sugar
• 1 egg
• ½ cup + 2 tablespoons (78g) all-purpose flour
• ½ teaspoon baking powder

Ingredients for the Toffee Sauce:

• ½ cup (113g, 1 stick) unsalted butter
• 1 cup (225g) packed brown sugar
• 2 tablespoons (30ml) milk
• 2 tablespoons (30ml) heavy cream
• 2 tablespoons (35g) corn syrup
• a tiny pinch of kosher salt
• 2 tablespoons (30ml) bourbon

Instructions:

1. Make the Pudding

• Put the dates and baking soda in a heat-proof bowl or measuring cup.
• Pour boiling water over them, press the dates down with a spoon, and submerge for 10 minutes.
• Add cream butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and put it on high until light and fluffy for about 1 minute.
• Reduce the speed to medium, add the egg, and continue to mix until combined.
• With the mixer on low, add flour and baking powder and mix until combined.
• Preheat the oven to 350˚F (175˚C).
• Puree the dates using a blender or immersion blender. Pour the mixture into the bowl of the stand mixer and mix on low until well combined.
• Grease and flour a 6-cup muffin tin.
• Divide the batter evenly between the prepared cavities and put them in the oven. Bake for 17-19 minutes and allow the cakes to cool for 5 minutes.

2. Make the Toffee Sauce

• Combine all the ingredients (except bourbon) in a small saucepan.
• Bring to a boil, stir from time to time to dissolve the sugar, and boil for 3 minutes until it is thick.
• Remove from the heat, stir in bourbon, and allow it to cool slightly before spooning over the puddings. Serve immediately.

Aside from these sweet treats, one can also try out other healthy sweet treats that are not only meant for Valentine's Day but for other occasions as well.

Ramsay is a renowned celebrity chef who became head chef of Aubergine in 1993 in London. At 35, he established his first wholly owned and namesake restaurant, Restaurant Gordon Ramsay, which opened in 1998.

Soon after, the establishment received the prestigious accolade – three Micheline stars. It is the longest eatery to hold this award in London. Ramsay now has several restaurants worldwide, from the United States to Singapore.