Date:The Classroom by La Folie, Shakti Mills Lane, Upper Worli, Worli, Mumbai, Maharashtra, India
Cost:Rs. 4,000.00 per person
About this experience
Jan 17 | 10am- 3pm | In our healthy desserts class, Chef Sanjana will teach you how to make raw vegan desserts with freeze dried fruit powders and dairy free creams. She will also share recipes and tricks to make sugar-free desserts without the use of artificial sweeteners.
A resource guide to source the ingredients used will be provided.
The course will start with an explanation of ingredient selection and function and foundational techniques for creating desserts without the use of eggs and dairy. As you progress, learning activities will showcase to prepare and finish an array of vegan, sugar-free and gluten-free desserts ranging from pies, cakes, tarts and cookies to aquafaba, mousses, gels, trifles and sauces.
What you will learn:
Techniques and tricks for substitutions
How to work with alternative healthier flours
Baking techniques for cakes, pies and tarts
Use of aquafaba for mousses
Use of alternative gelling thickeners instead of gelatine for preparing sauces and compotes.
Sample Recipes using organic food products by Kokos Natural include:
-Vegan chocolate noire with mix seed florentine
-Strawberry almond cake made with avocado
-Vegan meringue based petit fours such as macarons
-Coconut cream with hazelnut gianduja mousse dacquoise
-La Folie's classic sugar-free and gluten-free desserts- Toulouse and Antioxidant
All ingredients and equipment will be provided.
As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolat 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.