THE RASPBERRY TRIO | 11:00 AM – 2:00 PM
Award winning Chef Steven Hodge, Owner/Chef of West Vancouver’s “Temper Pastry & Chocolate” will be the guest today. Explore three different techniques to use raspberries in a dessert to create the ultimate raspberry explosion,
Chef Steven will show the technique of making a light meringue-based raspberry mousse, followed with a classic raspberry pate de fruit. To top it of Chef will explore the molecular side of pastry by showing how to create spherification using raspberry pulp. This will all be paired with a 66% dark chocolate mousse.
- Light raspberry mousse
- Raspberry gelee
- Dark chocolate sponge
- Raspberry spherification
– All participants receive a storewide 10% discount on the day of the class with exceptions on already reduced prices and electrical items, in-store items only.
– All classes are non-refundable, although you can send a friend in your place!