Mastering Desserts: Custards, Yoghurts, Puddings and Mousses

This practical course provides a step-by-step guide to making essential dairy-based desserts at home. You will learn the technical aspects of tempering eggs for silky custards, managing temperatures for consistency in homemade yoghurt, and the specific aeration methods required for light, stable mousses. The curriculum focuses on core kitchen skills, ingredient science, and troubleshooting common errors such as curdling or skin formation. By the end of this program, you will be able to produce a variety of professional-quality puddings and chilled treats with confidence.