Tonight was a great class at Savour School with Janice Wong from 2am : dessertbar in Singapore.

I am not much of a dessert fan, but this was really an interesting exercise. There were many fascinating techniques and ingredients used to effortlessly prepare a couple of exciting desserts.

Although I was excited about the dessert dinner next week, it is even more appealing now.

The first dessert had chilli chocolate coral impregnated with truffle balls filled with peanut butter sauce.

It is a most enjoyable combination of textures and flavours with the heat of the chilli giving warmth without overdoing it and the softer aerated texture of the coral being punctuated by the crunchy truffles with their soft gooey sauce centre. The chocolate brick is served on some chocolate soil and matched with fresh honeycomb and more of the peanut sauce and some dill, for colour and flavour. The dill, though only small really marries well with the chilli chocolate.
The second dessert has more components and more techniques to stimulate the mind as well as the palate. Firstly, a basil and white chocolate ganache prepared sous vide by being cooked at 60?C. Phillipa Sibley infused white chocolate with rose geranium at a Masterclass at Lake House on Sunday by infusing the cream. This method using sous vide certainly enabled the basil flavour to penetrate the final product. It was a surprisingly agreeable combination.

The next component was described as a passionfruit blank...