Sweet Essentials - Custards, Curds & Meringue
There’s both science and craft behind desserts that rely on one perfect ingredient: The Egg. In this technique-driven class, you’ll whip meringue to glossy peaks and learn to delicately fold, in order to achieve maximum lift. Build your skills making mini pavlovas with shatteringly crisp exteriors encasing a cloudlike centre. You’ll cook velvety curd, without scrambling it and coax a raspberry soufflé to rise tall and proud. Then, finish on a citrus note with blind-baked tart shells filled with lemon.
Instructor: Donna-Marie Pye, P.H.Ec.
Menu: Mini Pavlovas with Whipped Cream and Passion Fruit Compote, Raspberry Souffle, Lemon Tart
Class Type: Hands-On
Date & Time: Saturday, May 2, 11:00 AM - 1:30 PM
What To Expect In Our Classes: Great cooking is about more than recipes—it's about techniques. In this class you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
- You will work with other students around the island with your own knife and cutting board.
- Classes are 2-3 hours, unless otherwise noted above
- Hands-on classes are limited to 12 students.
- You will be standing, cooking and working for most of the class
- Please wear comfortable, closed-toe shoes and have long hair tied back
