Delicious Parfaits

Suitable for students of all levels 

Date: October 23rd 2021
Time: 2pm-5pm U.K.
Price: £90
Devizes, SN10 3RR


The Perfect Treat Bursting With Flavours & Textures 

The Summer months call for refreshing desserts that don’t require you to

spend hours on end in the kitchen and highlight Summer fruits to the max! These parfaits hit every mark.

Whether It’s A Rustic Picnic or Fancy Dinner Party,

I’ve Got You Covered With These Parfaits

In this Delicious Parfaits class, you’ll learn how to make 3 different parfaits featuring new and exciting layers.

During the Summer you want desserts that are quick and easy to put together, keep well and are light & refreshing!

What you’ll learn

Apricot Parfait with Almond Ginger Clusters, Whipped ‘Cream’, Macerated Apricots & Apricot Syrup 

For this parfait, I wanted to feature flavour pairing, as this something students have been asking for more of recently. I’ve come up with a zingy flavour combo using some of my tried and true base recipes and techqniues. That way, it’s nice and easy to make, and will allow us to explore the how to’s of flavour pairing and balancing.

Chocolate Cherry Parfait with Almond Brownie Bites, Chocolate Mousse & Rum Soaked Cherries

Chocolate and cherry is one of the most classic flavour combos around and the classics exist for good reason; they work incredibly well! For this parfait, I wanted the perfect light and airy chocolate mousse. Mission accomplished! This chocolate mousse is really easy to make, doesn’t require any special ingredients and no aquafaba. The fresh seasonal cherries don’t need much in order to shine, but I wanted to give a little “Black Forest” feel by introducing some alcohol infusion. Easy brownie bites top this parfait off and provide some needed chewiness and texture.

Blueberry Parfait with Maple Custard, Vanilla Pecan Crumble & Blueberry Compote 

For years I have been wanting to create a custard/pudding recipe that has the consistency I remember from my childhood and, finally, I found it! This custard can either be served set, and somewhat firm, or soft and gooey like the puddings I remember from being a kid. I’ll show you both ways in class. Blueberry compote is very easy to make and keeps well in the fridge. You can serve it on a parfait like this one, or with pancakes, on yogurt or in a sundae. It’s a versatile element, for sure. Lastly, we have a delicious vanilla pecan crumble that’s just like a traditional crumble! This element provides the texture and flavour needed to bring the whole parfait together in every bite.

Kind words from our friends

Working in the industry and the huge surge in food intolerances, allergies and required diets, with Amy’s help I can face any challenge with a grin and think, “What would Amy do?”

Sammy Tranger

Having Amy’s raw chocolate courses on makes me so proud. Our students love learning about raw chocolate from Amy, because she’s so knowledgeable and methodical.

Russell James“The Raw Chef”, London UK

Amy is an inspiring teacher and someone who pushes raw culinary artistry to the edge. Her sophisticated chocolates and elegant desserts were the cornerstone at all SAF restaurants during their opening years.

Chad SarnoChef, Consultant & Speaker

I love Amy’s recipes, she is always creating and sharing so openly with all of us. What’s a plus, she actually uses weight measurements (thanks, Amy)!

Monika WackeFounder Schoccolatta, Switzerland

Amy Levin is a very knowledgeable and enterprising professional chef and culinary artist, whose creativity, organisational skills and teaching abilities are remarkable.

Amy WebsterFounder of Simply Raw, Zurich Switzerland