It’s probably the most famous dessert station in Cork.
For decades, visitors to Ballymaloe House have looked forward to finishing a decadent meal with something sweet from the venue’s tempting dessert trolley.
Now the historic restaurant and cookery school has launched a beautiful new book featuring a collection of “sensational, sophisticated, yet achievable desserts” and stories of the legacy and traditions behind them.
Throughout the book, award-winning Ballymaloe-based pastry chef JR Ryall shares recipes currently used in the pastry kitchen throughout the year.
JR’s methods are easy to follow and will help the home baker create 140 recipes from frozen desserts to biscuits to old-fashioned puddings. House favourites include a delightfully retro Ice-cream Bomb, Rhubarb and Custard Tart, or for the ultimate indulgence, Almond Meringue Gateau with Chocolate and Rum Cream.
“The idea for the project came about almost 10 years ago when Hazel Allen asked if I’d be interested in writing a little book to sell from the hall table in Ballymaloe House,” said JR, who joined Myrtle Allen in the kitchen at Ballymaloe House when he was still at school and has been there ever since he was 15 years old.
“I waited a few years until I felt the time was right and I was ready, and now the idea for that little book has become something a bit bigger, and I’m very excited to share it with the world. Working with Phaidon as publisher and Cliodhna Prendergast as photographer has been a dream come true for me.”
Ballymaloe Desserts is €49.95 on pre-order at Phaidon.com and comes with a forward from world-renowned American chef and writer David Tanis.