Learn how to make your own home-made spreads and compote reserves that go well with everything!

About this experience

April 7 | 10am- 2pm | Ditch the bottled jams and spreads as Chef Manali Khandelwal teaches you how to pick ingredients from your kitchen and transform them into sauces, compotes, spreads and butters that are free of preservatives and taste delicious with everything.

What you will learn:
-How to use a candy thermometer to create preserves
-Using alternative gelling thickeners instead of gelatine for jams and compotes.
-How to candy fruits
-Different fermentation styles
-Using natural sugars and substitutes for marmalades

Sample recipes:
-Pistachio butter
-Pralines
-Roasted almond praline butter
-Homemade creme Nutella
-Seasonal fruit preserves
-Fermented berry pickle
-Seasonal fruit marmalade made using figs or forest berries
-Seasonal mixed seed and multigrain butters with hemp powder

All ingredients and equipment will be provided.

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