A ‘No-Bake’ Day

No-bake desserts should be a no-brainer right? Well, that’s what I thought until I attended the No-Bake Desserts Class at the Joey Prats School of Baking and Pastry Arts last Saturday (June 27). Though excited about the class, I have to admit that a part of me thought I wouldn’t learn as much as I have from the past few lessons I took here since this particular class deals with no-bake desserts (Class #1 was “Cookies and Bars,” while Class #2 was “Macaron”). But then again, it’s Chef Joey… so with much anticipation, I went to the blue and green little house in Marcelo Green Village for my no-bake baking class.

There’s always something new to learn beyond the recipes in his classes – and I’m looking forward to learning more and more new things. Oh, and don’t forget the free food! I love being able to taste new flavors and Chef Joey Prats’ recipes are all to-die-for. By the way, if you’re going to take any class of his, try not to eat too much before the class. Trust me on this one.

The first recipe was the Strawberry Shortcake Tiramisu – a gorgeous twist to two classic desserts that’s sure to be the center of everyone’s attention at any party. The lady fingers used in this recipe is homemade, and is very similar to a sponge cake. The flavors are easily soaked in, giving us a ‘melt-in-your-mouth’ feel with enough character brought about by the different flavors of each layer of the tiramisu. Another ingredient that’s difficult to find is mascarpone, so he taught us a good alternative to this – American Heritage Cream Cheese. I think this treat would be great for people who are working late at night — you’ve got the sugar for energy, strawberries for nutrition, coffee for focus, and alcohol for creativity! Yay!

strawberry tiramisu
the final layer of strawberries

Next up is the Vanilla Bean Panna Cotta with Minted Fruits. Before teaching us how to make this, we were given a sample made with minted mangoes. I love the idea of putting it in a jar as it saves the hassle of transferring the panna cotta or packing it up for transport. During the actual demo, he used peaches instead of mangoes to show the versatility of the dessert (I’ll try making this with strawberries).

panna cotta collage

The third one is a No-Bake Blueberry Swirl Cheesecake made with American Heritage Cream Cheese. Again, we were all able to have a slice each before the actual demo. Now, I’ve never actually tried American Heritage before, but it’s nice how there’s not much water when you open a package of it – meaning it has more of the good stuff that you need. This particular recipe has no eggs and flour which gives it a texture reminiscent of a very light mousse, yet it’s stable enough to hold its shape when plated.

blueberry swirl cheesecake

I would say that my favorite recipe for this class is the Espresso Almond Praline Ice Cream. The smooth ice cream was balanced off by the crunch that the pralines gave, and the flavor was just absolutely lovely. During this part of the lecture, it was also explained to us how ice creams differ in their texture, and how different ingredients play important roles in an ice cream. It was easily done with a KitchenAid stand mixer using the Ice Cream Attachment, and I just wish I can take one home and make ice cream immediately. I swear, this ice cream, by far, is the best I’ve ever tasted. No exaggerations, it is addicting.

churning...
churning…
warning: very addicting
warning: very addicting!

As absurd as a ‘no-bake baking class’ may sound, taking this class was absolutely worth every centavo. All of these four desserts were very easy and fun to make, and I’m 100% sure that family and friends will love them.

After the class, a classmate offered me a ride. We live very near each other so when she asked if I wanted to go with her for me to see her kitchen before I went home, I immediately said yes. When we arrived at her kitchen, this overwhelming joy filled my heart. (Thank you, Ate!) I felt like I walked right into dreamland. I know this might sound weird, but stepping foot in this kitchen made me so happy I was fighting back tears. (*^_^*) I’ve always wanted to be a pastry chef, and I’ve tried different jobs but I’m always strongly pulled back to my love for food. I’m still hoping it’s not too late. 🙂

SLTB

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