Masterclass desserts with essential oils
25.00€
Date: 15th of February
Time: 15h to 18h
Limited seats
This workshop will be spoken in portuguese.
Out of stock
Get ready for an incredible masterclass where you will learn the secrets to creating innovative and delicious desserts. To make the experience more interesting, Chef Juliana Penteado has also decided to bring the knowledge and application of the essential oils to each candy that will be presented.
There will be a tasting of different desserts, and to take the experience to another level they will be harmonized with the teas of the Portuguese Tea Company.
For those who do not know, essential oils can be used in food as long as they follow some basic criteria such as dissolution, dosage, among others.
Throughout 3 hours of Masterclass, Juliana will tell you a little about curiosities and tips about the pastry and explain the function of each oil used in the desserts that we will taste. The main purpose is not only to develop eye-catching desserts, but to stimulate some basic senses and tell how we can derive some benefits from ingredients found in most markets.
Note: Cancellation and reimbursement it’s not permitted after the ticket it’s paid, but someone else can come to replace you.
Menu
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Natural Soothing: Bergamot cheesecake with physalis and coriander jam;
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Blues Busters: Saffron, Banana and Vanilla Choux
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Extra energy for your day: Chocolate, frangipane, ginger and coffee ganache tart
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Sleep promoters: Walnut, Cherry and Verbena Entremet
Julia Georgallis
Juliana’s passion for gastronomy started very early. At the age of 12, she enrolled in the first children’s cooking course, and has never since distanced herself from the kitchen. She spent six years studying at this school and soon after joined college for Nutrition.
Shee went through the kitchens of Fasano and Affari (catering company of the group) where she left as Executive Chef after the 5 and a half years she worked there. She lived in London for 1 year to realize a great dream, to hold the Grand Diplôme at Le Cordon Bleu, one of the most complete courses in the area of cooking and confectionery in the world.
After a brief stint in Brazil, she moved to Europe to work in a restaurant in Paris and, since May 2018, chose Lisbon to be her new home.
Came here with a work guaranteed in “100 Maneiras” at the pastry, and stayed there until June this year.
From June to here, she decided to dedicate her time to travel and take courses around the world (Japan, Spain, Italy, NY, London, Dubai) and see what was happening most interesting.
That’s when the idea came to reconcile her two passions: sweets and the use of flowers, fruits and spices to boost the well-being. Extract the benefits that they can bring and that is proven.
