Classic desserts are classics for a reason – they are utterly delicious!
Confidence in the kitchen tends to be hugely boosted when some of the culinary building blocks of French cuisine is put in place.
And of course, whether you are cooking for yourself or for lucky guests, the result brings sheer joy.
Learn what makes a dessert soufflé successful, make a caramel, work with leaf gelatine. use a Bain Marie, make sweet pastry and how to bake it at the correct temperature.
Recipes used in class:
Tarte Tatin
Raspberry soufflé
No-cream chocolate mousse
Poached pears with Sabayon aka Zabaglione
Tarte au citron
Panna Cotta
