Spirit House Desserts brings you the most exotic flavours of Thailand in beautiful and interesting dessert combinations. Choose and make a dessert that will not only look divine but will taste delicious as well. Chapters cover a range of desserts such as jellies, mousses, parfaits, ice-creams, sorbets, cakes, tarts, meringues and brulees as well as gorgeous bling toppings, sweet treats and cocktails.
Helen Brierty, author of the bestselling Spirit House, shares dessert recipes that will delight and intrigue your guests featuring tropical fruit and inspired flavour combinations, such as pumpkin crème caramels, yellow bean cinnamon sponge cake, pineapple tarte tartin and chilled mango pudding.
About the Author
Helen Brierty and her husband Peter own the well-known Spirit House Restaurant and Cooking School at Yandina on the Sunshine Coast. With Head Chef Annette Fear, Helen has co-authored Spirit House Recipe Collection and Travels with Thai Food in which they have brought together their most popular and requested dishes, which have been enjoyed for years by diners at the restaurant and taught to students at the cooking school. Helen has created a hydroponic farm that, together with surrounding farms, provides both the restaurant and cooking school with the freshest of produce.
Number Of Pages: 272
Published: 1st September 2014
Dimensions (cm): 23.0 x 19.0