When you bake, you inevitably have leftover eggs….yolks and whites, what do you do with them? Chef Tina is full of great ideas and tonight will take you through a few of them…for the yolks:  Breton Sand Cookies, crisp and great with tea followed by a Rich & Creamy Butterscotch Pudding. Too many whites? No problem try Spoom – a lovely light sorbet made with a tart fruit like raspberries & sweet Italian meringue or a Mini Passionfruit Pavlova, the perfect balance of sweet, tart, crisp and creamy. You will leave fully inspired.

$53.00