The raspberry mousse is fabulous. Rather unbelievably, given the ingredients, it has the same mouth-feel as a thick, creamy mousse, and is fruity and filling. The truffles too, are impressive on their own merits, rather than as a "healthy" option. Again, a complete success.I am rather more ambivalent about the cheesecake, which is too coconut-y for my palate and has a lingering aftertaste. But having said that, when I serve the leftovers to my dairy-phobic friend, he almost swoons in delight, as he hasn't tasted as delicious a pudding for years - well, at least not at my house.
After her tutorials, which cost from £125 for two hours, Bygrave hands out recipe cards so her students can prepare the recipes independently. She can also tailor recipes to avoid using nuts.
The question is, would I make her puddings again? Absolutely, but seeing as how I'm not allergic, I might well polish mine off with a mountain of double cream.
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