Course Details: 

Live Stream Ballymaloe Desserts with JR Ryall

Price
Original Price:
50.00
Start Date

Tuesday, October 25, 2022

End Date

Tuesday

Time
End Time (Approx)
7:00 pm
9:00 pm
Duration

1/2 Day

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Live Stream Ballymaloe Desserts with JR Ryall

Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.

Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.

Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.

Join us for a live streamed demonstration.

The world-famous Ballymaloe dessert trolley has been a tradition at Ballymaloe House since the restaurant opened in 1964. This much-anticipated, grand finale to many sumptuous meals became globally famous when it was awarded the Trolley of the Year Award at the World Restaurant Awards in 2019. 

Ballymaloe House’s pastry chef JR Ryall, head of the team that makes the cakes, puddings and ice creams that appear nightly on the trolley, has written a book to celebrate this sweet magic. Ballymaloe Desserts: Iconic Recipes and Stories from Ireland (Phaidon), with a foreword by David Tanis, will be launched this autumn.  

In this demonstration class, JR will show you how to create elegant Ballymaloe sweet treats at home.

 

What you’ll learn
A selection of great recipes from Ballymaloe Desserts.
A variety of essential techniques that you’ll use again and again in your own kitchen. 

 

The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.

The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.

Others still take the course simply to maximize the pleasure they get from cooking at home.

Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.

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