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Dinner Party Desserts Cookery (One Day)

Style and Substance and Sweet Things ...
"Thank you Jim, Lucy and Val for a great day learning to make desserts that tasted delicious and looked amazing. We loved our day on your dinner party dessert course. Jim was a fabulous teacher, responding effortlessly to our constant questions and generously sharing his considerable knowledge and skills.

The ECS team created a relaxed and supportive atmosphere and the balance between demonstration and hands on experience was perfect. Sarah and I learned lots of new skills, honed some existing ones and had a lot of fun... couldn't have asked for more."

Jane, Devon
5-star TripAdvisor Review

Louis XV
dinner party desserts cookery

ONE DAY COURSE (9.30am - 4.30pm)

Only £145.00 per person

Prepare to wow your friends and loved ones after taking our Dinner Party Desserts cookery course.

All three desserts can be created in advance, which will allow you to relax with your guests during the starter and main course, then whip out your show-stopping dessert at the appropriate moment.

Chocolate Pots with Biscotti and Vin Santo

Elegant and sophisticated, a delectable dark chocolate ganache-filled coffee cup served with twice-baked, crunchy biscotti and a glass of chilled dessert wine.

Normandy Apple Tart

Classic tart of thinly sliced apple, apple puree and custard baked in a puff pastry case and glazed with apricot jam.

Lemon Mousse, Tuile and Raspberries

A light and lemony mousse served in an elegant cocktail glass with paper-thin, buttery vanilla tuilles.

Dessert Louis XV (pronounced “Louis Canze”)

Dessert Louis XV is the invention of Alain Ducasse of the three Michelin-star restaurant "Le Louis XV-Alain Ducasse" at the Hôtel de Paris in Monte Carlo.

It is a many layered chocolate extravagance: the base is a thin Dacquoise (hazelnut meringue), followed by a crunchy feulletine layer, then a rich sumptuous chocolate mousse. The whole is then draped with liquid chocolate and topped with a hazelnut spun-sugar droplet and a flutter of gold leaf.

Lemon Posset

Lemon Posset with Raspberry Sorbet, Strawberry Jelly, Strawberry & Black Pepper Shortbread.

Techniques learnt (depending on which desserts you make):

  • Make a chocolate ganache
  • Make biscotti dough
  • Bake a biscotti loaf
  • Thinly slice and re-bake biscotti
  • Make puff pastry
  • Make a creme patissiere
  • Make an apple puree
  • Glazing
  • Use of gelatine
  • Whipping cream successfully
  • Making classic tuilles
  • Serving ideas
  • Cook-ahead techniques
  • Cook-ahead methods
  • Italian Meringue (whipped egg white set with hot sugar syrup)
  • Melting chocolate
  • Chocolate and hazelnut feuilletine base
  • Hazelnut Daquoise (hazelnut meringue)
  • Flavoured chocolate mousse
  • Using cooks rings as a mould
  • Unmoulding techniques
  • Glazing with a blowtorch
  • Making caramel
  • Caramel coated hazelnut droplets
  • Setting cream with lemon juice
  • Working with glucose syrup
  • Flavoured shortbread
  • Syllabub
  • Honey jelly
  • Granola
  • Presentation ideas

You will be making three of these desserts:

  • Chocolate Pots with Biscotti and Vin Santo
  • Normandy Apple Tarte
  • Lemon Mousse, Tuile and Raspberries
  • Dessert Louis XV
  • Lemon Posset

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