Australian native entremet

Experience first-hand how easy it is to incorporate some of Australia’s unique native fruits and plants into your very own desserts that could be featured on any restaurant menu.  

In this creative course we will introduce you to some unique flavours of finger limes, wattle seed, blood lime, Davidson plum and many more to create your own contemporary entremet.  

What you will learn: 

• how to make a wattle seed jaconde 
• how to make an macadamia praline crisp to form the base of your entremet
• how to make a Davidson plum chocolate mousse 
• how to make inserts and fillings 
• how to make a blood lime and blood orange jelly 
• how to incorporate a variety of textures 
• how to complement your Australian native flavours 
• how to make a perfectly shiny glaze 
• how to glaze like a professional
• how to decorate your entremet with finesse   

Everything created in this class is for students to take home; all materials are included in the cost of the course. A detailed recipe book is provided as part of the course.

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Entry Requirements

There are no entry requirements for this course.