This is probably Cork’s most famous dessert station.
For decades, visitors to Ballymaloe House have been eager to finish off a decadent meal with something sweet from the venue’s tempting dessert trolley.
Today, the historic restaurant and cooking school launched a stunning new book showcasing a collection of ‘sensational, sophisticated yet achievable desserts’ and stories about the heritage and traditions behind them.
Throughout the book, Ballymaloe-based award-winning pastry chef JR Ryall shares recipes currently used in pastry cooking throughout the year.
JR’s methods are easy to follow and will help the home baker create 140 recipes ranging from frozen desserts to cookies to old fashioned puddings. House favorites include a deliciously retro ice cream bomb, rhubarb and custard tart or, for the ultimate treat, an almond meringue cake with chocolate and rum cream.
“The idea for the project originated almost 10 years ago when Hazel Allen asked me if I would be interested in writing a little book to sell from the hall table at Ballymaloe House,” said JR , who joined Myrtle Allen in Ballymaloe’s kitchen. House when he was still in school and has been there since he was 15.
“I waited a few years until I felt the time was right and I was ready, and now the idea for this little book has grown into something a little bigger, and I’m very excited to share it with the world. Working with Phaidon as an editor and Cliodhna Prendergast as a photographer has been a dream come true for me.
Ballymaloe Desserts is €49.95 for pre-order on Phaidon.com and comes with world-renowned American chef and writer, David Tanis.