This weekend, we were at Indian School of Hospitality (ISH) attending a lip-smacking masterclass on Pastry Arts!
For the uninitiated, ISH is India’s leading institute for hospitality and culinary education by hospitality veteran Mr. Dilip Puri. The campus, located in Sector 83, Gurgaon, complete with modern facilities, gives its students an international standard of hospitality education from a faculty of industry experts as well as some of the world’s most renowned names in the field.
After a drool-worthy breakfast of pastries and canapes, and a quick tour of the campus (which left us awestruck), we were taken to the kitchens of ISH, where Chef Amit had planned for us a phenomenal workshop, where we proceeded to try and recreate his signature desserts. We watched, learnt and indulged in this sweet experience as he baked his mouth-watering signature dessert, shared his pastry making tips and techniques, and answered all our baking questions with so much patience and always a smile on his face.
Dessert 1 was a panna cotta with a hot chocolate fondant,with the fondant sitting atop a biscuit and dripping molten chocolate in all its chocolaty glory. The level of innovation and creativity, and the focus on details left all the participants in awe. The dessert was a perfect blend of hot and cold, with the biscuit providing a crunch in the texture of the dessert.
However, it’s the 2nd dessert that takes the cake, pun intended. Chef Amit showed us his skills in creating a Masterchef worthy dessert- a Sugar blown apple with apple-cinnamon fondant inside. It was beyond our wildest dreams to have this made right in front of our eyes.
Post this party arts session, followed lunch, which the students of ISH had curated specially for the event, from scratch. The level of innovation by these undergraduate youngsters is commendable. Each course was thoughtfully planned and executed, and accompanied by a specific drink. We loved each and every bite of our meal. Special mention to the appetizer – the goat cheese and pistachio crusted grape and sponge, and the dessert, the picture of which itself will make us drool every time. We left with our tummies full and hearts happy!