Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate the bakes at home.
You Baked:
- Cheesecake
- Lemon Meringue
- Strawberry Shortcake
Demo:
- Luxury Caramel
Cheesecake
Ingredients
- 400g cream cheese
- 1 egg
- 25g cornflour
- 100g sugar
- 150g cream
- 80g white chocolate
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Method
- Mix cream cheese /egg together
- Add sugar & cornflour & mix well
- Add melted white chocolate – mix
- Add cream – mix
- Pour mixture over chosen base
- Bake 90`c for approx 30 mins – cheese cake should wobble gently
Storage:
- Store in fridge and consume within 3 days.
- Can be frozen, deforst and consume within 3 days
Use digestive biscuit base – melt butter and add to crushed biscuits until a thick paste is formed – try oreos / ginger biscuits
Lemon Meringue
Ingredients
- 150g lemon juice
- 200g sugar
- 25g flour
- 25g cornflour
- 250g water
- 5 egg yolks
- 50g butter
Method
- Mix both flours together
- Mix flours into sugar
- In a pan add sugar/flour, lemon juice & water – heat gently until thickened
- Add egg yolks and butter to the hot mixture
- Spoon into prepared cases.
- Spoon meringue over lemon base and bake 150`c for approx 10 mins
- If you want meringue crispy, lower the oven temp and bake for longer
Storage:
Lemon meringue will be fresh for 2 days, then the meringue starts to shrink, pastry will go soggy and the lemon releases water
Sweet Pastry
Ingredients
- 175g plain flour
- 125g butter
- 50g sugar
- 1 egg
Method
- Mix butter / sugar to a paste
- Sift over the flour
- Crack egg on top of flour
- Gently knead until a smooth dough is formed
- Bake 180`c with grease proof paper as a base and dried beans – bake blind
- Remove greaseproof paper / beans and continue to bake until pastry is golden and dry. – approx 12-15mins
Meringue (French Method)
Ingredients
- 100g sugar
- 4 egg whites
Method
- In a very clean mixing bowl
- Add egg whites (no egg yolk or it will not whisk up)
- Add couple drops of lemon juice or vinegar (acid helps the meringue whisk)
- When egg whites look semi whisked (half peak) add ¼ of the sugar whisk well
- Continue adding sugar slowly until the meringue is light, thick & glossy
*Meringue can be used for lots of things
- Pavlova
- Piped shapes
- Shells
- Vacherins
- Keep in an airtight box and well away from moisture.
- They will be fresh for about 6 weeks
- Hygroscopic- absorbs moisture
Strawberry Shortcake
Ingredients
- 100g caster sugar
- 200g butter
- 300g plain flour
Method
- Combine butter and sugar into a paste
- Sift flower over sugar / butter
- Knead gently into a dough
- Roll to the thickness of a £1 coin
- Cut into desired shape
- Bake on a flat tray for approx 12 mins until golden brown 180`c
- Remove and cool
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You can sprinkle sugar over shortbread shape before baking for a crunchy finish.
Mix sugar / cinnamon together and sprinkle over shortbread after its baked
Try add zest of lemon / lime / lavender / choc chips
Biscuits can be stored in an air tight container and will stay fresh for several weeks
Luxury Caramel (Demo)
Ingredients
- 500g sugar
- 125g water (just a guide, don’t panic if you use more)
- 400g cream
Method
- Mix sugar and water well
- Boil together (do not stir !!!!!!!!!)
- When caramel looks nearly black – remove from heat
- Pour cream into hot caramel – be very careful as it will boil like lava!!!
- Step away from pan
- Stir gently – strain and chill
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- Cold caramel will be very thick and gooey
- Store in fridge for up to 2 weeks
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
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