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Desserts
Appears in
Published 2016
If you are like me and you read the dessert menu first at restaurants then this chapter is for you. Have you ever wanted to produce show-stopping desserts such as the perfect soufflé, the crispiest tarte tatin or a chocolate fondant that oozes the most special chocolate filling when it’s supposed to? This chapter will help you with these tasks and a whole lot more. Start off with simpler dishes, such as the dark chocolate and orange set creams before advancing to something a bit trickier like the soufflé. You’ll be an expert in no time and your friends and family will love you for it.
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