Frozen and Plated Desserts

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This two-day core class will focus on building-block techniques used to create successful restaurant-style desserts. We will discuss and practice using contrasting textures and complementing flavors to create complete dessert plates. This course also covers instruction on ice cream, sorbet and granita, which are delicious and satisfying when eaten alone or when used as an element of a more complicated dessert. As with all successful desserts, we'll spend time focusing on plate decor and ways to enhance the visual appeal for each of your creations. Note: BPA core. Prerequisite: Tools of the Trade: Baking and Pastry.

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