Cost:Rs. 2,000.00 per person
About this experience
June 20 | 4pm to 6pm | Ditch the bottled jams and spreads! In our interactive-demo style online class, you will learn how to pick ingredients from your pantry and transform them into dessert sauces, fresh fruit jam/ confiture and praline spreads that are free of preservatives and taste delicious with everything.
What you will learn:
-How to use a candy thermometer to create jams and preserves
-Using alternative gelling thickeners instead of gelatine for compotes.
-Using natural sugars and substitutes for marmalades
-Homemade creme Nutella
-Seasonal fruit marmalade
-Seasonal mixed seed and multigrain butters
This class will be conducted on Zoom. Participants will receive all necessary information on their registered email address once they sign up for a class. A recipe pdf will be provided to all participants before the class. In case of any queries, reach out to us on email@example.com
As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolate and La Folie Lab – the brand’s café bistro in Bandra. Having graduated in Food Management from London and Chocolate Technology in Germany, she was selected at École Grégoire Ferrandi in Paris, a reputed pastry and chocolate art school.
At 22, Sanjana started as an apprentice at Pierre Hermé. After stints with talents such as Jean-Charles Rochoux, Patrick Roger and Olivier Bajard, she donned the role of the Chief of Chocolate Production under Chef Camille Lesecq at Hotel Le Meurice. She moved on to Hotel Plaza Athénée in the Dorchester Collection, under Chef Christophe Michalak and Chef Alain Ducasse. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked as the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.