If I weren’t a baker, I’d be a teacher!
And being able to share and teach my love for desserts is what gives me joy. Being able to make lighter versions of comfort foods. Being able to make gelatine free versions of beloved desserts like panna cottas and chocolate mousses. And finally making eggless avatars of traditionally eggy desserts.
Yesterday’s workshop featured 4 desserts and their lighter, “healthier” versions!
A layer of Rose syrup glazes the top. With dried organic rose petals.
Delicate and with the mesmerising wobble of the traditional panna cotta!
Bailey’s Chocolate mousse with meringue.
Lemony and light, with amazing textures.
Apple-berry crumble with a gluten-free topping.
Come and be addicted!