Saturday Workshop on Hot & Cold Desserts
Workshop on Hot & Cold Desserts
A demonstration on two Classic Desserts with a modern twist in flavour & combination and plating:
Dessert 1: Creme Brulee, mixed berry compote, vanilla crumble, crystalized flowers, brandy snap and coral sugar.
Dessert 2: Dark Chocolate Fondant, pecan praline ice-cream (molecular gastronomy method), creme anglasie, dehydrated dark chocolate mousse shards, chocolate soil and de-hydrated mint.
This program will be facilitated by Chef Vincent Bernardt and an action class will follow.
A light lunch will be included.
Date: 29 August 2020. 8am-5pm. Cost R1100