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Saturday Workshop on Hot & Cold Desserts

August 29


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



August 29
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