Taystful Practical Dessert Course 'A' - 25th August 2019
Remaining Places: 3
The Practical Dessert Course is an intensive day of working on delicious Taystful or classic recipes. They are designed for attendees who may want to improve their confidence in the kitchen making desserts either for themselves, family members or for entertaining friends!
The skills include using gelatine (Panacotta), making meringues (Pavlova), whipping up a mousse (chocolate of course!), steamed/hot sponge pudding (pecan and maple), choux pastry (profiteroles) and a gluten free, dairy free, vegan idea too!
Not only do you get to take home the tasty creations (although we may have eaten some on the day!), you'll have the recipes, new skills and knowledge to recreate them at home.
Since we cover so much on the day, making the recipes may be shared between all the attendees, 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. We will discuss shelf life, practicality for preparing the desserts for a dinner party and storage.
NB. Not suitable for sufferers of allergens: soy, milk, gluten, nuts, eggs, sulphites, sesame seed or peanuts, as traces or substantial amounts are present in the ingredients we use. Artificial colourings may also be used. Recipes listed here may be subject to change.
If this course is full, or you want to browse another dessert course, see the Practical Dessert Course 'B' here!
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, Gold and Silver Medal winner for filled chocolates at ScotHot 2017, Bronze medalist for chocolate showpiece at the Culinary World Cup 2018, and member of the Scottish Culinary Team.
Price per person: £130.
Time: 9.30am 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. The course is an intensive day of work and the majority of it will be spent on your feet.
Sorry, no places left on this course.
We can add you to a waiting list if you wish: