ESSENTIALS | Sweet

Impress your family and friends with the most delicious raw treats by becoming a raw pastry chef.

We start the day with refreshments and treats from the Deliciously Raw kitchen with an explanation on different ingredients used in raw desserts.

You will learn the principles of making raw plant-based gluten free sweet short crust pastry for strawberry tarts and key lime tart and you’ll make delicious whipped crème patisserie and key lime fillings. You’ll learn the secrets of crafting a delicious red velvet cheesecake with chocolate ice cream.  Finally you’ll be whipping up a decadent tiramisu, make the infamous toffee apple slices and roll fudgy chocolate truffles and packaging them up to take home.

All the desserts can be achieved at home with regular equipment such as a blender and food processor in your kitchen. You can have the satisfaction of knowing exactly what is in your pastries – plus you can save yourself a small fortune on shop bought healthy options when you know how to make them yourself.

During Sweet, you will have your own workstation and equipment for a full hands on experience and each course includes a Deliciously Raw Culinary School bag with notes to take away.

Photos from the April course….

Places limited to only 8 people per course.

Vegan, raw and plant-based. Gluten-free and dairy-free.

On the menu

  • Red velvet cheesecake with chocolate ice cream
  • Strawberry tarts with crème patisserie
  • Key lime tart
  • Tiramisu
  • Toffee apple slices
  • Fudgy chocolate truffles

Lunch is provided on this course and you can take home your items in patisserie boxes.

This is a guide to the activities that will make up your course. The final recipes will depend on seasonal availability.

Date: Saturday 9th November 2019

Time: 9.30am – 5pm

Location: Deliciously Raw Culinary Studio, Gloucestershire, UK

Price: £175

Please email deborah@deborahdurrant.com if you require any further information about the programme. Sessions can be run for private parties.

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£175
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Refund Policy: The first 20% of the course fee (s) is deemed as a non-refundable deposit and will be payable in the event of the participant cancelling their place on the programme. For an 80% refund, cancellation must be made at least twelve weeks prior to the start of the programme. For a 50% refund, cancellation must be made at least eight weeks prior to the start of the programme. For a 25% refund, cancellation must be made at least four weeks prior to the arrival date. If a participant cancels within four weeks of the start date of the programme, the total payment is non-refundable.

debround
I look forward to seeing you.
Deliciously yours,
DebSig

“I love to cook, eat, entertain and grow things. I’d always thought of ‘raw food’ diets as faddy and probably boring. Deborah’s incredibly accessible and entertaining training has changed my perspective. As well as introducing some key techniques, explaining the benefits and principles, she proved that raw food could be treat rather than torment. The recipes are easy to follow and the taste luxurious and delicious. I would highly recommend Deborah’s courses to anyone who is interested in adding another string to their culinary bow or explore the health and vitality benefits of raw food.”

Tricia Jenkins, London

“Deborah is the NIGELLA of the raw food world”

Emma Berry | Beautiful Bakes