If you are a regular visitor to our blog or on the mailing list for classes, you will be familiar with a chef from Sydney who has visited us a few times, Kate Spina (nee Connor). We so enjoy her passion and special interest in recent times as a pastry chef. She has had some wonderful working gigs at some very well know places in Sydney and had a fabulous spread for Christmas in the Inside Out magazine last year.
We had secured a series of classes with Kate, quite possibly her last with us for a while, due to some big changes in her life. We know we will remain in contact and she is one of our new BFF’s but moving to NZ with husband Alfie, having her second baby, Milla, a few weeks ago and expanding her own career means she may not be down Gippsland way for a while.
We had secured a series of classes with Kate, quite possibly her last with us for a while, due to some big changes in her life. We know we will remain in contact and she is one of our new BFF’s but moving to NZ with husband Alfie, having her second baby, Milla, a few weeks ago and expanding her own career means she may not be down Gippsland way for a while.
Deb and Kate
Kate had shared her skills in pastry bread and dessert classes before, but each class she comes with new recipes and techniques. We were also able to feature some of Kate’s recipes in our recipe page in the latest edition of magazine Gippsland: the lifestyle.
Instead of sharing insight into the class in this post, I thought I would share one of the recipes……You can check out some of the photos from the class in the gallery on the website.
Coffee Granita
Serves 6.
500ml espresso
100g sugar
Place coffee and sugar in a small saucepan over medium heat and stir until sugar dissolves. Pour into a shallow container and allow to cool completely. Place in the freezer for at least 2 hours. Remove from the freezer and use a fork to scrape the frozen coffee into small crystals.
Chocolate Mousse
Serves 6.
270g chocolate, 70% cocoa
230ml water
Combine chocolate and water in a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted and well combined Place bowl over a bowl of iced water and whisk steadily until chocolate thickens. Pour into serving glasses or leave in the bowl.
Refrigerate, covered, until required.
N.B. the water in this recipe can be replaced with other liquids. Mint tea or Earl Grey tea make a lovely mousse.
Serve… a scoop of the chocolate mousse with a dollop of sweetened cream and a heaping of granita.
Instead of sharing insight into the class in this post, I thought I would share one of the recipes……You can check out some of the photos from the class in the gallery on the website.
Coffee Granita
Serves 6.
500ml espresso
100g sugar
Place coffee and sugar in a small saucepan over medium heat and stir until sugar dissolves. Pour into a shallow container and allow to cool completely. Place in the freezer for at least 2 hours. Remove from the freezer and use a fork to scrape the frozen coffee into small crystals.
Chocolate Mousse
Serves 6.
270g chocolate, 70% cocoa
230ml water
Combine chocolate and water in a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted and well combined Place bowl over a bowl of iced water and whisk steadily until chocolate thickens. Pour into serving glasses or leave in the bowl.
Refrigerate, covered, until required.
N.B. the water in this recipe can be replaced with other liquids. Mint tea or Earl Grey tea make a lovely mousse.
Serve… a scoop of the chocolate mousse with a dollop of sweetened cream and a heaping of granita.
Try this recipe and let me know how you find it! Happy tastings ….
DC
DC
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