The last time I attended a cooking workshop was with Mommy and I was probably under 10 then. Still remember it was organized by Maggi. After so many years later I attended another demonstration yesterday, a dessert workshop by Gobi 's Chef Khoon in conjunction with Wine & Dine magazine's GSS promotion with The Central Mall. You've gotta try their macarons if you feel like having something sweet to end the meal, it goes down well with coffee/tea too. Anyway, we were shown how to make (1) Black Forest cake with Krisch Crème Anglaise and (2) Summer Swish without the need of a sophisticated mixer. The latter is their latest add-on. It looks easy but I think it's easier to buy off the shelve. For one, I prefer my Black Forest done the traditional way and two, I'm not a great fan of crème. But since I did learn something from the workshop I will attempt to 'improvise' it my way and try to create an edible version that's to my liking. We shall see what comes of it.
Bite size of the Black Forest with Kirsch Crème Anglaise served to all participants (actualy cake as shown below)
P.S. Sampled Summer Swirl but was so hungry I ate it without snapping a photo of the pretty looking dessert ;D
