Taystful Gourmet Dessert Course 16th September 2018
Remaining Places: 1
The Gourmet Dessert Course in an intensive day of working on four delicious recipes, all with many elements to them. The recipes are caramel choux buns with craquelin, chocolate truffle mousse with raspberry centre, lime and white chocolate cheesecake with spiced biscuit base and pistachio and apricot Opera Cake (NB, types and/or flavours/decoration of desserts may be subject to change....and if they are it'll only be for the better!).
The skills include using gelatine, making and using glassage/mirror glazes, making a few chocolate decorations, making jaconde and biscuit bases, making choux pastry, mousseline and creme au beurre plus using flavoured inserts that give modern desserts that real interest when cut in to!
Not only do you get to take home the stunning creations, you'll have the recipes, new skills and confidence to tackle them in the future to impress friends and family!
Since we cover so much on the day, making the recipes will be shared between all the attendees (max 3), and tasks will be rotated so that everyone gets a chance to experience as much as possible! You will take a variety of the desserts home.
This course is perfect for those who are already keen in the kitchen and wanting to refine their skills and recipe knowledge. For those of you who are not so comfortable in the kitchen, the Handmade Chocolate Courses are a very good place to start!
See link below to book, Check your spam box and add us to your safe senders or contacts if you can't see a reply in your main inbox.
This course is taught by Shona Sutherland, winner of the Chocolate Category of the Scottish Baking Awards 2014, the Chocolate Category of the National Chocolate Awards at the Perth Chocolate Festival 2014, Gold Medal and Best in Class Winner at the Scottish Culinary Championships in the Chocolate Display Class at ScotHot 2015 and Gold and Silver Medal winner for filled chocolates at ScotHot 2017.
Price per person: £120
Time: 10am until 5pm
Please wear comfortable kitchen safe shoes (no open toes or slippy soles). Aprons will be supplied. Please bring a light lunch to have during the day.