Ballymaloe Desserts: Iconic Recipes and Stories from Ireland

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I will never forget JR Ryall's mesmerizing dessert trolley at Ballymaloe in Ireland ... I dream of one day returning, but now, with this masterful book, I can make the treats at home. Ballymaloe Desserts will be a timeless classic, just like JR's stunning sweets.' - Zoë François of Zoë Bakes, pastry chef and cookbook author large or extra-large eggs, separated (put the egg whites in a medium-size metal or glass mixing bowl)

A little reminder that the award-winning Food On The Edge is scheduled to take place in Airfield Estate, Dundrum in Dublin on October 17 and 18. The theme, Disruption and Regeneration. A whole egg in this recipe yields a firmer crust, and this helps make it easier to work with. In contrast, Pâte Sucrée (French Sweet Shortcrust Pastry), another shortcrust, contains only egg yolk and is therefore more delicate. lemons, for the zest and to get 1/2 cup (125ml) freshly squeezed lemon juice (depending on the size of your lemons, you may need an extra lemon to get enough juice) This sunny recipe for pears poached in saffron and cardamom originally came from actress and chef Madhur Jaffrey, who has taught several classes at the Ballymaloe Cookery School over the years. Ever since she shared the golden-hued dish, it’s been part of the pastry kitchen’s repertoire.A cold-butter pie crust relies on water content in cold butter evaporating to make the crust rise. The key is to keep the butter as cold as possible to create distinct buttery layers in the crust when baked. Some of the recipes in JR’s new book are Ballymaloe classics that predate his time in the kitchens; others have been developed and adapted by him; yet none of them are fancy, lab-like concoctions, divorced from the house’s surroundings. In a mixing bowl, cream the butter and gradually add the sugar. Continue to beat until pale in colour and light in texture. If you are using an electric stand mixer, use the paddle attachment. Add the eggs, one at a time, beating well between each addition. Sift the flour with the baking powder and fold into the butter and egg mixture. Finally add the coffee essence and thoroughly mix. Its specifications were fairly straightforward. It would have “a top shelf where desserts could be displayed and served from and a lower shelf to hold the serving plates, utensils and cutlery,” explains the restaurant's current pastry chef, JR Ryall in his new book, Ballymaloe Desserts, Iconic Recipes and Stories from Ireland.

This is a pretty forgiving recipe, and while I haven’t tested it with gluten-free flour or corn or potato starch, I’m sure it would work with any of them. Generally, you want to use half the amount of corn or potato starch when using it to replace flour. If you do try it, let us know in the comments what you used. If you don’t have salted butter, just add a pinch of salt to the butter and sugar at the beginning of the recipe.The dessert trolley at Ballymaloe House. Photo by Cliodhna Prendergast The dessert trolley that helped define Ballymaloe Desserts At the end of the tour, Darina Allen — creator of the cooking school and daughter-in-law of Ballymaloe’s founder, the late chef and farm-to-table pioneer Myrtle Allen — gave him a copy of her book, Simply Delicious (1992). Inside the cover, she wrote: “For John Robert, who will be a great chef when he grows up.”

It was an unlikely relationship, he adds. Myrtle was in her late 70s when they met, Ryall a teenager. She became his mentor and, despite the age difference, one of his best friends. That’s one of the wonderful things about the world of desserts. I’m not an advocate for people eating more sugar — I’d be all about make it better and eat less of it. But if you’ve got a big gathering and you’ve got a bombe you can share with people, it’s just so much fun.”Perfect for: anyone who spends as much time in the gym or on the pitch as they do in their kitchen. Meanwhile, mix the flour, caster sugar, cinnamon, baking powder and half a teaspoon of salt together. Make a well in the centre of the dry ingredients and whisk in the eggs and oil. Next add the grated pear and ginger, and mix well.