Creamy, Custardy Desserts
What comes after crème brûlée? Learn techniques to make creamy panna cotta, mousse, and semifreddo.
About this Class
Rich, creamy desserts like mousse and custard have a reputation for being finicky, often requiring precise temperatures and complex processes to turn out just right. In this class you'll learn how to overcome these challenges and make impressive desserts in your own kitchen. We’ll discuss the specific techniques and ingredients that differentiate one creamy dessert from another, and decode the terminology behind these methods. We’ll talk cream whipping and egg separating, work with both dark and white chocolate, and cook through three classic recipes with modern twists and unexpected flavor combinations.
Meet Your Instructors
Sam Block
Digital Test Cook
Samantha Block is ATK's digital test cook as well as an on-screen test cook for America’s Test Kitchen. A graduate of Johnson & Wales University’s culinary program, she spent years cooking professionally, including a worldwide adventure on cruise ships. After developing recipes for some of ATK’s most successful cookbooks, she now finds herself teaching ATK Classes and producing video content showcasing ATK’s integrity (in her own quirky way).
Lessons
Class Progress
