Modern Raw Desserts

Intermediate / Advanced

Learn how to create desserts that are works of art, both to the taste buds and the eyes.

Date: 13th October 2019
Time: 11am – 3pm
Price: £195
Location: Oval, London

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This class is designed to help students take their raw cake and dessert skills to the next level. These classes focus on applying modern pastry techniques to healthy ingredients and methods.

This course brings together raw baking, cakes and chocolate into one in depth class. It will help you understand how to take the base recipes you already know and love from my other courses and apply them all in one dessert.

Each dessert made in class has several components that are assembled using a mix of free form techniques and modern pastry moulds and methods. Where chocolate garnishes are use to decorate the desserts, they will be made in class.

The Peanut Banana Tart

  • Peanut Graham Cracker Crust
  • Fermented Peanut Cream
  • Caramelised Brandy Bananas
  • Peanut Caramel
  • Chocolate Glaze
  • Bubble Chocolate
  • Glazing & Finishing

Maple Blueberry Entremet

  • ‘Baked’ Pecan Biscuit
  • Blueberry Coulis
  • Maple Toffee Cream
  • Blueberry Glaze
  • Glazing & Finishing

Because most of us are practical learners, this class is as hands on as possible, about 60%.

To make sure you remember it all at home, after class you’ll be sent a pdf of the class recipes and techniques you learn on the day.

You’ll take home one of each cake made on the day to enjoy (show off) to friends and family… If you decide to share.

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 TrangerProfessional Vegan Chef, New York USA

Having Amy’s raw chocolate courses on therawchef.com 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 WackerFounder 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

Frequently asked questions

I've not taken any of your online or live classes, can I still attend this class?

Yes, you can. You will be emailed assignments to complete prior to the class.

Will we make our our cakes at individual work stations?

This is a hands on class, but not with individual work stations. We all work together at a central work station and you take home one each of the cakes made and finished by you on the day.

I work in a restaurant, will I be able to apply what I learn to my work?

You can certainly make desserts like this in a professional kitchen. It may require you/your employer purchasing the necessary tools.