GORDON RAMSAY PLATING RECIPES

Steps:

• Start by preparing the hollandaise. Bring water to a boil in a large pan, then lower heat to a simmer. Put a large stainless or heatproof bowl over the saucepan (make sure the bottom doesn’t touch the water) and then add the egg yolks to the bowl. Add the vinegar and whisk briskly until the mix forms a foam, but make certain it doesn't get too hot. Remove it on and off the heat while beating to stop this from occurring If necessary. The goal is to attain a golden, airy foam.
• Now remove the pan off the heat and then little at a time start whisking in the melted butter a, until it is all combined, and you have a consistency just about as dense as mayonnaise. Lastly, add salt and pepper to taste and whisk in lemon juice, you add some warm water from the pan if the hollandaise mix is too dense. Cover and set aside.
• Now over medium heat, add a dash of oil into a frying pan and then fry the slices of di Parma ham until crispy. After finish cooking, remove and drain on paper towels.
• Now place the split English muffins in the empty frying pan and toast on both sides until golden and crisp.
• In the meantime, gently bring to a simmer of water a saucepan and add a splash of white vinegar. In a teacup or ramekin Break an egg, now whisk the water to create a gentle swirl, and place the egg into the center of it. Let the egg cook for about 3 minutes, or until the egg starts to float to the top, and making certain that the white is cooked but the yolk is still soft. Remove the egg out of the liquid with a slotted spoon, place a paper towel to drain, and season with a pinch of salt. Keep warm while you cook the rest of the eggs in the same manner.
• When ready to serve, place each split English muffin on a serving plate. Add a slice of crispy di Parma ham on Top then a poached egg. Now Ladle over the hollandaise sauce, and add the rest of the crispy di Parma ham on the side.

Steps:

• For cake: Take 1 cup all purpose flour, 1/4 cup cocoa powder, 1/2 cup powdered sugar, 1tsp baking powder & 1/4 tsp baking soda. Sieve them all together. Take 1/2 cup condensed milk to this add 1/2 cup refined oil. Mix well. Add 1 tsp vanilla extract to it & keep mixing gradually. Add dry ingredients to it, mix the dry mixture by cut and fold technique. Add 1 tbsp choco chips. Grease a tin mould properly. Pour the batter into the mould.
• Pre-heat the pan (place an iron stand inside the pan & heat it up for 5-7 mins) on a medium flame. Place the mould into the pre-heated pan. Cook it on low flame for 35-40 minutes. For convection oven bake it up at a temp of 180 degree centigrade in a pre-heated oven for 30 minutes. To check if the cake is cooked properly or not pierce a tooth prick, if it comes out clean that shows that the cake is properly baked.
• For chocolate pudding- Take 1 cup milk, 2 tbsp sugar, 2 tbsp condensed milk, 2 tbsp cocoa powder and 2 tbsp corn flour. Mix well. Cook it on a medium flame until it thickens up. Pour it into a bowl and let it cool. * For heavy cream: Take 1 cup whipping cream, beat until stiff peaks. Mix the chocolate pudding gradually, keep beating the mixture.
• For chocolate ganache- Take 1/3 cup of hot whipping cream and 1/2 cup dark chocolate. Mix until chocolate dissolves.
• Assembling our chocolate crust pastry: 1. Divide the cake into 2 layers. Brush some sugar syrup onto the two layers. 2. Pour a thick layer of cream onto one layer and spread it evenly. 3. Place the over half of the cake over it. 4. Pour the chocolate ganache over the cake. 5. Cut it into desirable shape & pieces for a lovely plating.