WHAT IS GELATINE?
Gelatine is an odourless, tasteless thickening agent that forms a gel when combined with liquid and heated. It is thermo-reversible, which means that the gel liquefies when heated above its melting point but regains a jelly-like consistency when cooled again.
Common examples of foods containing gelatine are moulded desserts, marshmallows, and confectioneries such as gummy bears, and jelly beans. Gelatine may also be used as a stabilizer, thickener, or texturiser in foods such as jams, yogurt, cream cheese, and margarine.
Alternative choices include agar agar, guar gum, xanthan gum and pectin
WHAT IS LEAF GELATINE?
Leaf Gelatine works like granular gelatine found in your local grocery store, but in a different form. Rather than a powder, it takes the shape of thin sheets or leaves of gelatine film. The sheets dissolve more slowly than the granulated form, but also produce a clearer gelled product.
Professional cooks often use sheet/leaf gelatine because it makes a clearer gelatine with purer flavour. Many chefs also prefer sheets for ease of use. They allow for the counting of leaves rather than weighing out powder and there is no chance of undissolved granules.
HOW TO USE SHEET/LEAF GELATIN?
Soak sheets of gelatine in a bowl of cold/iced water for 5 to 10 minutes. (Use about 1 cup/250ml of cold water per sheet.)
Once soft, lift sheets from the cold water. Wring gently to remove excess water.
Add sheets to room temperature liquid called for in the recipe. Heat the mixture, stirring until the gelatine is dissolved. Do not boil or gelatine will not set. Do not add chilled liquids or mixtures to gelatine after it is dissolved, or it will cause uneven setting.
Ingredients: Animal protein; Water; Minerals salts
You are bound to love Kirsten’s twist on the classic Mille Feuille! In this cake you will find decadent layers of caramelised puff pastry and passionfruit mousse, sandwiched with a cinnamon shortbread and finished with a simple stencil design.
Class tags: caramel powder, inverted puff pastry
Join guest chef, Anthony Hart, as he demonstrates a tarte tatin inspired tart. A shortbread tart shell filled with hazelnut, milk chocolate and lemon praline, thyme salted caramel, whipped white chocolate and vanilla ganache and caramelised apple. The tart is topped with a puff pastry-infused cream and caramelised apple rolls then sprayed with a clear glaze and garnished with white chocolate discs.
Class tags: chocolate praline, hazelnut praline, sable, spraying
5 hours 20 mins
With a fusion of decadent and earthy flavours, this tart by guest chef, Anthony Hart, is full of texture and bound please! A chocolate hazelnut tart shell filled with cardamom and milk chocolate cream and bursts of dulce de leche. Topped with roasted hazelnuts, orange and vanilla marshmallows, coarse hazelnut praline and a pinch of orange zest then finished with a marbled chocolate disc and a touch of gold leaf.
Class tags: chocolate decoration, chocolate garnish, chocolate pastry, chocolate sable, hazelnut pastry, hazelnut sable, marshmallow
Guest chef, Guillaume Lopvet, creates a delicate flower plated dessert. Vanilla and white chocolate Chantilly wrapped in a mango jelly, piped exotic caramel and finished with a vanilla powder-coated chocolate disc, gold leaf and marigold petals.
Class tags: coconut, egg free, egg-free, passionfruit, piping
A Japanese-inspired petit gateaux with layers of black sesame Japonaise, almond and black sesame seed praline, and Namelaka cream. Finished with a clear glaze, chocolate sesame rocher, and a candied sesame garnish.
Class tags: almond praline, Japan, Japanese, meringue disc, oolong tea, praline paste, sesame seed, sesame seeds
A simple and stunning mousse cake that can be enjoyed all year round! White chocolate mousse with a festive assortment of inclusions covered in Swiss meringue and garnished with fresh berries.
Class Tags: almond, apricot, blueberry, dark chocolate, gluten free, gluten-free, nuts, raspberry, pate bombe, pistachio, strawberry, wreath