Thank you Toni, Cathy, Jean-Marie, Dave, Jen and Jan for being my guinea pigs and the first paying customers at a cooking class! It was slightly manic as we were testing timings and recipes but because they were guinea pigs we did more than would normally be undertaken in a class. Recipes and photos to follow.
We made -
Tropical Trifle...layers of peach liquor infused sponge fingers, passionfruit creme patisserie, champagne jelly, diced lychee and mango all topped with whipped cream and tiny melon balls.
Melon Sago...sago in a coconut and palm sugar sauce with rock and galia melon balls throughout.
Star Anise Panna Cotta with Mango Sorbet and Coconut Tuille...a light star anise dessert with quick and easy mango sorbet and a crisp coconut tuille biscuit.
There were surprises, minor hiccoups (miscalculations with setting times) much laughter and a little learning and everyone went home happy and full.