Nouveau Nostalgic Sweets: Heirloom Flavours Reinvented

I'll be teaching a new demo class at  Shermay's Cooking School on 23 July 2011 (Saturday) and 24 July 2011 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email shermaycs@yahoo.com.sg

The menu revolves around fresh takes on nostalgic heirloom flavours like palm sugar, coconut, pandan and malted milk, putting a new spin on treasured favourites.

Sticky Cinnamon Rolls with Palm Sugar & Pecans Cinnabon addicts, take heart. Meet your ultimate sticky, gooey, decadent  match in the form of a brioche-like yeasted roll lavished with crunchy pecans and a rich, deeply satisfying palm sugar caramel

Coconut Caramel Bundt with Pandan Frosting This moist and tender crowd pleaser of a cake gets a big boost of flavour from a coconut cream enriched caramel

Horlicks Sandwich Cookies Buttery malt powder-flavoured cookies are sandwiched with a plush vanilla filling for a nostalgic teatime snack

Palm Sugar Cupcakes topped with Milk Chocolate Peanut Butter Ganache, Salted Peanuts & Flakes of Maldon Sea Salt Inspired by the combination of flavours found in everybody’s favourite candy bar (hint: the one crammed with peanuts, nougat and caramel and enrobed in chocolate),























this is one cupcake guaranteed to satisfy!


Bonus Section with Extra Recipes, Ideas & Serving Suggestions:

Pandan & Pistachio Ice Cream The delicate flavour (and colour) of homemade all-natural pistachio ice cream is fabulously enhanced by fragrant pandan leaves

Coconut & Palm Sugar Ice Cream Coconut and palm sugar are a match made in heaven – no where is this expediency more apparent than in this divine ice cream

Luxurious Sweet Corn Ice Cream Churned from a lush custard base infused with the sweet flavour of fresh corn, this ice cream is a far cry from the standard issue ice cream cart staple

Chocolate & Kopi Tart The characteristic flavour of kopi – coffee roasted in the Singaporean style plus condensed milk – lends a distinct edge to the luscious tart filling made with Valrhona Manjari 64% dark chocolate