Fruit Desserts - Classes

I'm very much looking forward to kicking off my 2010 teaching schedule with Fruit Desserts, a demo class, at Shermay's Cooking School on 13 March 2010 (Saturday), 14 March 2010 (Sunday), 27 March 2010 (Saturday) and 28 March 2010 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email shermaycs@yahoo.com.sg

On the menu:

Sticky Banana & Caramel Upside-Down Cupcakes A scrumptiously gooey topping of buttery caramel and banana slices crowns these decadent little cakes.

Fragrant and bursting with ripe banana flavour, it's just the thing with a tall, cold glass of milk.

To keep it simple, skip the caramel topping and bake the batter in a fancy pan - I think it turns out beautifully as banana cake rosebuds.

Lemon Custard & Butter Shortbread Bars I couldn't in good conscience do a fruit-themed class and not include this fabulous recipe for every lemon-lover's favourite treat. A lavishly lemony custard filling is baked atop a golden brown shortbread base. The contrast between tangy silken custard and buttery crisp crust is truly something else.

Blueberry & Sour Cream Streusel Cake Generously studded with juicy blueberries and enrobed by a crunchy streusel topping, this special cake owes its divinely tender and velvety texture to the luxurious use of sour cream in the batter.

Fantastic served plain, with a dollop of sour cream, or a scoop of blueberry frozen yoghurt.

Orange & Honey Panna Cotta Creamy, softly-set, orange zest-infused, and honey-scented, this panna cotta is perfect when simply served with a trickle of the same honey used to make the panna cotta. Alternatively, to dress it up, I like serving it with:

Kumquat & Vanilla Bean Compote A delicate and perfumed citrus compote that’s lovely with plain pound cake, ice cream or the Orange & Honey Panna Cotta.

Orange & Stem Ginger Biscuits These biscuits have a melt-in-your-mouth texture and are a great accompaniment to the Orange & Honey Panna Cotta.

I'll post details soon on the Bonus Section with Extra Recipes, Ideas & Serving Suggestions included in the recipe pack:

Chocolate Lemon Ganache & Butter Shortbread Bars The dark chocolate ganache filling (using Valrhona Manjari 64% Dark Chocolate) surprises with its depth of lemony zing, thanks to a heady combination of lemon zest, lemon juice and pure lemon extract

Lemon Confit These candied lemon slices are a delicious garnish for any citrus flavoured dessert, for instance the Lemon Custard & Butter Shortbread Bars or Chocolate Lemon Ganache & Butter Shortbread Bars

Blueberry & Greek Yoghurt Sherbet Just as wonderful whether served on its own or alongside Blueberry & Sour Cream Streusel Cake

Pistachio Torte A beautiful pistachio cake that is lovely paired with:
Rose-Scented Strawberries and Rose-Scented Whipped Cream

Plum & Hazelnut Financiers These elegant little tea cakes – crisp and chewy of crust, rich and moist of crumb – owe their sublime flavour to beurre noisette (browned butter)