Introduction
Get ready to immerse yourself in the magic of Christmas through the art of dessert-making! Over two indulgent evenings, we’ll explore a selection of elegant, seasonal treats that are perfect for entertaining, gifting, or simply enjoying by the fire.
In this 2 evening class you will make:
Evening 1 –
- Orange & Cinnamon Pistachio Cake – a beautifully spiced, nutty cake that captures the essence of the season.
- Buttermilk Panna Cotta – silky, creamy, and perfectly balanced with a hint of tang.
- Cranberry Chutney – a vibrant, festive accompaniment that pairs wonderfully with sweet or savoury dishes
Evening 2 –
- Pears Poached in Mulled Wine – gently simmered in spiced red wine and topped with a golden coconut crumb.
- Clementine Posset – a zesty, creamy dessert served with homemade shortbread for the perfect finish.
Whether you’re looking to impress guests or treat yourself, this hands-on masterclass will leave you with new skills, festive inspiration, and a collection of show-stopping desserts to add to your Christmas repertoire.
Let’s get whisking, poaching, and plating – and most importantly, let’s have some fun!
Course code
SCRD
Location
Dumfries and Stranraer Campus
Duration
2 Evenings, 1730 – 2030
Price
£105.00
Course Content
Evening 1: Winter Warmth & Festive Foundations
1. Welcome & Introduction
- Overview of the course
- Key ingredients and festive flavour profiles
- Kitchen safety and hygiene refresher
2. Recipe 1: Orange & Cinnamon Pistachio Cake
- Preparing spiced cake batter
- Toasting and incorporating pistachios
- Baking and decorating techniques
3. Recipe 2: Buttermilk Panna Cotta
- Understanding gelatin and setting agents
- Balancing flavours and textures
- Pouring and chilling for perfect presentation
4. Recipe 3: Cranberry Chutney
- Cooking with seasonal fruits and spices
- Achieving the right consistency
- Storage tips and serving suggestions
5. Wrap-Up & Q&A
- Troubleshooting common issues
- Tips for presentation and plating
- Preview of Evening 2
Evening 2: Elegant Endings & Show-Stopping Sweets
1. Welcome Back & Recap
- Review of previous evening
- Discussion of flavour pairings and plating ideas
2. Recipe 4: Pears Poached in Mulled Wine with Coconut Crumb
- Preparing mulled wine poaching liquid
- Poaching techniques for perfect texture
- Making and applying coconut crumb topping
3. Recipe 5: Clementine Posset with Homemade Shortbread
- Creating a smooth citrus posset
- Shortbread dough preparation and baking
- Assembling and garnishing for festive flair
4. Final Presentation & Tasting
- Plating and styling desserts
- Group tasting and feedback
- Ideas for adapting recipes for Christmas dinner parties
Course Contact Details
shortcourses@dumgal.ac.uk
01387 734199