DESSERT WORKSHOP MODULE 1

DESSERT WORKSHOP MODULE 1

Black Forest Cheesecake Digestive Biscuits, Crushed Low Fat Cream Cheese Whipping Cream Cacao Powder Icing Sugar Dark Chocolate Sauce Cherry Puree (Boiron) Whipped Cream Glace Cherries 1) Mix the cream cheese, cacao powder, icing sugar & cream together. 2) Whisk until you obtain a smooth and firm mixture. 3)Layer the ingredients as below: - Digestive Biscuits - Cherry Puree - Chocolate Sauce - Cherry Boiron 4) For decoration use a star nozzle, pipe the cream and finish with a glace cherry.

Caramel & Orange Cheesecake Digestive Biscuits, Crushed Low Fat Cream Cheese Whipping Cream Oranges, Juiced & Zest Icing Sugar Vanilla Pod Caramel Sauce 1) Mix the cream cheese, orange juice, orange zest, icing sugar & cream together. 2) Whisk until you obtain a smooth and firm mixture. 3)Layer the ingredients as below: - Digestive Biscuits - Caramel Sauce - Caramel Sauce - Orange Segments 4) For decoration use a star nozzle, pipe the cream and finish with some orange segments.

Chocolate Brownie & Toffee Sundae Makes 70+ pots Toffee Sauce Chocolate Brownie Whipped Cream 2.5 litres Natural Yoghurt 1 Bag of Chocolate Mousse Powder (EasiYo) Nibbed Almonds (toasted) Wafers 1) Layer the ingredients as below: - Toffee Sauce - Diced Brownie - Chocolate Mousse - Toffee Sauce - Chocolate Mousse - Diced Brownie - Wafer - Almonds 2) For decoration use a star nozzle, pipe the cream & chocolate mousse and finish with toasted almonds and a wafer.

Double Chocolate Cookie & Raspberry Sundae Whipped Cream White Chocolate Sauce Dark Chocolate Sauce Raspberry Puree (Boiron) Chocolate Chip Cookies (Recipe below) Fresh Strawberries 1) Layer the ingredients as below: - Crushed Cookies - Dark Chocolate Sauce - Crushed Cookies - Raspberry Puree - White Chocolate Sauce 2) For decoration use a star nozzle, pipe the cream into a twirl and finish with a chocolate cookie & raspberries. 5 Minutes

Fruits of the Forest Cranachan Shortbread, Crushed (Recipe below) Fruits of the Forest Sugar Vanilla Pod Flaked Almonds, Toasted Whipped Cream 1) Put the fruit of the forest, sugar & vanilla pod in a pan and cook gently until you obtain a jam consistency, then chill. 2) Layer the ingredients as below: - Shortbread - Compote - Shortbread - Compote - Almonds 3) For decoration use a star nozzle, pipe the whipped cream on top and finish with a stick of shortbread, almonds & compote.

Lemon & Raspberry Meringue 2.5 litre Natural Yoghurt EasiYo Lemon Mousse Shortbread, Diced Raspberry Puree (Boiron) Dried Meringue Twirl (Meri-white) Fresh Lemon 1) Layer the ingredients as below - Diced Shortbread - Lemon Mousse - Raspberry Puree - Shortbread - Lemon Mousse - Raspberry Puree - Lemon Mousse - Meringue - Lemon Slice 2) For decoration use a star nozzle, pipe the lemon mousse on top and finish with a meringue (toasted with blow torch) and a slice of lemon. 5 Minutes 1 Day

Orangey Tiramisu Amoretti Biscuits Cream Cheese Whipping Cream Orange, Juice & Zest Coffee Icing Sugar Chocolate Curls 1) Mix the cream cheese, coffee, icing sugar, cream & orange zest and juice together and whisk until you obtain a smooth firm mixture. 2) Layer the ingredients as below: - Crushed Amoretti - Amoretti - Chocolate Curls - Orange Zest 3) For decoration use a star nozzle, pipe the cream cheese and finish with chocolate curls and orange zest.

Strawberry & White Chocolate Eton Mess 2.5 Litres Natural Yoghurt EasiYo Strawberry Mousse White Chocolate Sauce Whipped Cream Homemade Meringue Twirls (meri-white) Fresh Strawberries (optional) 1) Layer the ingredients as below: - Strawberry Mousse - White Chocolate Sauce - White Chocolate Sauce - Strawberry Mousse - Meringue Twirl - Strawberries (Optional) 2) For decoration use a star nozzle, pipe the mousse into a twirl and finish with a meringue and strawberries. 5 Minutes

Summer Berry & Passion Fruit Delice Natural Yoghurt Passion Fruit Puree (Boiron) Raspberry Puree (Boiron) Honey Fresh Raspberries, Crushed Fresh Strawberries Whipped Cream Diced Sponge EasiYo Strawberry Mousse 1) Mix the yoghurt, honey, passion puree & crushed raspberries together and fold in the whipped cream. 2) Layer the ingredients as below: - Diced Sponge - Raspberry Puree - Strawberry Mousse - Yoghurt Mix - Raspberry Puree - Strawberry Mousse - Fresh Berries - Sponge 3) For decoration use a star nozzle, pipe the strawberry mousse and finish with fresh berries and cubes of sponge.

Shortbread Makes approximately 30 biscuits Flour Butter Granulated Sugar Corn Flour Ground Rice 1) Preheat the oven to 180 C. 2) Cream the butter and sugar together and add the rest of the ingredients, mix until you obtain a smooth dough. 3) Roll into ballotines and chill overnight. 4) Cut into slices and cook for 8 minutes. 5) Once cooked dust with sugar.

Chocolate Chip Cookies 350g/12 ¼ oz Unsifted Flour 1 tsp Bicarbonate of Soda 1 tsp Salt 225g/8 oz Butter 175g/6¼ oz Caster Sugar 175g/6¼oz Soft Brown Sugar 1 tsp Vanilla Extract 2 Eggs 350g/12¼ oz Dark Chocolate, Crumbled 1) Preheat the oven to 190C/375F/Gas 5. 2) In a bowl, combine the flour, baking soda & salt 3) In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate. 4) Split the pliable dough into two halves, rolling each out into Sausage shapes, approximately 5cm/2in in diameter. Wrap them In cling film and transfer to the refrigerator until ready to use. 5) When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. 6) Bake for 9-11 minutes.