-Hygienic – It has no joins where germs can hide
-Flexible – the perfect amount of flex to scrap every little last bit out of your bowl
Join guest chef, Anthony Hart, as he demonstrates a technique to create impressive sugar domes that will instantly elevate your creations! Use them for plated desserts, topping a tart and so much more!
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
An absolutely delicious muesli bar which can easily be adapted to include your favourite fruit and nuts. Containing peanut butter, oats, coconut, pistachio nuts, almonds, sultanas and rice bubbles, it is full of flavour and texture. Enjoy the muesli slice as is or coat it in chocolate for an added indulgence!
Class tags: almond, cinnamon, crunch, crunchy, egg free, egg-free, muesli bars, nut, vanilla
This French classic is created with an inverted puff pastry base and sliced apples that have been poached in a wonderful apple juice caramel. Apple Tarte Tatin is a comforting and beautifully sweet dessert, perfectly paired with a scoop of vanilla ice cream.
1 hour 30 mins
An elegant plated dessert that looks as beautiful as it tastes! On the plate you will find a smooth lemon curd, meringue kisses and coconut meringue sticks, white chocolate curls, crisp vanilla shortbread discs, a luscious white chocolate no-churn ice cream from the Savour Online Classes library and to finish, fresh raspberries and mint.
Class tags: lemon cream, lemon dessert, piped meringue, piping, sable, vanilla sable
Make room in your freezer for this smooth, luscious white chocolate ice cream! It is super simple to create and even easier to devour!
Class tags: ice-cream, no churn ice cream, no-churn ice-cream, vanilla ice cream
Yeild 1 Litre
Join Kirsten as she provides an insight into seven different types of mousses, their best suited applications and differentiating characteristics. The various mousses created in this class include an egg free mousse, anglaise based mousse, coconut bavarois, lemon meringue mousse, simple chocolate mousse, gelatine free mousse and a pate bombe mousse with inclusions.
Layers of hazelnut studded chocolate cake brushed with a fragrant orange syrup, filled with lashings of dark chocolate Italian meringue buttercream, orange creme patissiere, caramel, caramelised hazelnuts and finished with milk chocolate curls.