January 08, 2014 6:00 PM - 10:30 PM
Institute of Culinary Education
$115 • 1 session
The interest in the cuisines and flavors from Japan to India to Southeast Asia has never been more popular. Adapting the dessert traditions of Asia to Western sweets has also been a growing trend among professional pastry chefs and amateur cooks. In this class students will explore these exotic flavors by incorporating them into familiar desserts, including Black Sesame Panna Cotta, Yuzu Parfait, Smoked Coconut-Palm Sugar Ice Cream, Thai Basil-Grapefruit Sorbet, and Rose-Pistachio Kulfi with Mango and Basil Seeds.
Click here to register.