“Ballymaloe Desserts” is filled with stories and delicious recipes using local ingredients and tips
The historic Ballymaloe House in County Cork, renowned for top quality Irish food, has launched a book with a collection of its famous desserts from its dessert trolley. Ballymaloe Desserts is a celebration of sensational, sophisticated, yet achievable desserts and of the legacy and traditions behind them. Throughout the book, award winning pastry chef JR Ryall who’s based at the much-loved foodie destination, shares recipes currently used in the pastry kitchen at Ballymaloe House throughout the year.
Chapters feature recipes for an array of eye-catching sweet treats made with the finest of local and seasonal ingredients. JR’s methods are easy to follow and will help the home baker create 140 recipes from frozen desserts to biscuits to old-fashioned puddings. The style of the book will make it possible to perfect some Ballymaloe House favourites, such as a delightfully retro Ice-cream Bomb, Rhubarb and Custard Tart, or for the ultimate indulgence, Almond Meringue Gateau with Chocolate and Rum Cream.
JR said: "I’m absolutely thrilled to share the repertoire of recipes behind the Ballymaloe dessert trolley in this book. The idea for the project came about almost 10 years ago when Hazel Allen asked if I’d be interested in writing a little book to sell from the hall table in Ballymaloe House. I waited a few years, until I felt the time was right and I was ready, and now the idea for that little book has become something a bit bigger, and I’m very excited to share it with the world. Working with Phaidon as publisher and Cliodhna Prendergast as photographer has been a dream come true for me. I hope you all enjoy using this book as much as I enjoyed writing it."
JR joined Myrtle Allen in the kitchen at Ballymaloe House when he was still at school and has been there ever since he was 15 years old. In 2010 took the reins to oversee the dessert menu. Each year, he travels for two months in search of new culinary ideas around the world. He has also staged at The River Cafe, Ottolenghi, Chez Panisse, and Tartine Bakery, among other esteemed restaurants. Now an internationally acclaimed pastry chef, he has been working on Ballymaloe Desserts since the start of Lockdown.
Ballymaloe House, in County Cork, Ireland, is heralded as the birthplace of modern Irish cuisine. There, visitors are treated to JR’s daily array of seasonally inspired treats, wheeled through the dining room on a vintage dessert trolley. Recipes are built to be adaptable, highlighting Ballymaloe's commitment to seasonality and fresh local ingredients. His thoughtful advice appears throughout the book, revealing the best method for whisking egg whites, serving tips for adding major and 'wow' factor, and more.
Ballymaloe Desserts comes with a forward from world-renowned American Chef and writer David Tanis, and is available on pre-order at Phaidon.com
Ballymaloe House is situated on 300 acres of farmland and country house gardens in East Cork. It is still owned by the Allen family and Myrtle’s daughter offers residents complimentary house and family history tours. Ballymaloe House continues to offer the very best of Irish hospitality and seasonal locally sourced food and retains its reputation as an original Irish country house experience.
press release
No comments:
Post a Comment