Make two show-stopping desserts, sure to wow your family and friends and finish your meals off in style!
The menu: Lemon and thyme meringue roulade – Rich chocolate mousse in a hand made chocolate bowl.
Christmas menu: Mango and lime pavlova – Baileys chocolate mousse in a hand made chocolate bowl.
Level/ Suitable for: Beginners to intermediate. Those with an interest in baking/ desserts.
Skills/ techniques/ content covered: making a Suisse meringue, adapting recipes, baking, storage, tempering chocolate, piping, presentation ideas.
Age suitability: 16 years upwards (or 14/ 15 years if accompanied by a full paying adult over the age of 18 years.
Suitable for: Vegetarians and a gluten-free diet. Please note we cannot guarantee the no contamination from gluten-containing ingredients as we hold gluten-containing ingredients on the premises. For any other special dietary requirements, please contact us before booking.
Workshop Length: 2.5 hours.
Workshop Frequency: Once a quarter.
What to bring: Feel free to bring along your own tin or tupperware to package your goodies. Packaging will also be available.
Please note: The meringue and the chocolate mousse are made in pairs. The roulade is assembled independently and chocolate bowls are made independently. Inductions hobs will be used during this workshop.