Learn the art of making egg-free, cocktail style bite size desserts and confections.

About this experience

Jan 29 | 10am- 3pm | In our hands-on class you will learn the techniques of making miniature French desserts with vegetarian ingredients. Sweet and savoury combination tartlets and verrine glass-style desserts will be taught. Along with this, fun fusion confections such as caramels, pate de fruits jujubes will be demonstrated.

What will you learn:
Verrine glass desserts
Sweet & savoury tartlets
Confections such as toffee caramels and jujubes

Sample recipes:
-Chocolate Hazelnut praline demi sphere
-Verrine cheesecake with quinoa crumble
-Seasonal microgreen garden tartlets
-Fruit caramels

All ingredients and equipment will be provided.

Your Host

Host image

Zahabia graduated from IHM Mumbai where she obtained degrees in both Hospitality and Hotel Administration. She began her culinary career as a kitchen associate at The Oberoi, Dubai in 2013. Gaining ample experience in this stint, including a promotion to production chef, Zahabia moved to New York in 2017 to further hone her skills. Her talent and passion was recognised by the fêted Chef Dominique Ansel. He offered her the opportunity to work at Dominique Ansel Bakery specialising in sweet and savoury offerings. Zahabia returned to India in 2018 and has been working under Chef Sanjana’s guidance at La Folie ever since. She conducts full-time workshops and intermediate classes specialising in French Pastries, Travel Cakes, Breads, Plated Desserts and Petit fours.