Ballymaloe Desserts

A beautifully composed baking book by JR Ryall, celebrating the seasonal, ingredient-led approach of Ballymaloe House in Ireland.
A thoughtfully curated collection of 130 recipes, from classic puddings to refined pastries and striking desserts.
An approachable and inspiring guide, offering clear technique and timeless recipes designed to be made, shared, and returned to.

Chapters and recipes include:

• Fruit : Compote of Green Gooseberry and Elderflower; Sugared Peaches
• Meringues : Almond Meringue Gteau with Chocolate and Rum Cream
• Mousses, Set Creams, Jellies and Fruit Fools : Orange Mousse with Chocolate Wafers
• Puddings : Old-Fashioned Rice Pudding
• Some Biscuits and Petit Fours : Strawberries Almandine
• Frozen Desserts : Blackcurrant Ice Cream; Blood Orange and Passion Fruit Sorbet
• Pastries : Rhubarb and Custard Tart
• Cakes : Irish Apple Cake; Chocolate Mousse Gteau

about the author

JR Ryall is the pastry chef at Ballymaloe House in County Cork, Ireland. He has been working there since the age of fifteen and in 2010 took the reins to oversee the dessert menu. Each year, he travels for two months in search of new culinary ideas around the world. He has also staged at The River Cafe, Ottolenghi, Chez Panisse, and Tartine Bakery, among other esteemed restaurants.