Ballymaloe Hotel & Restaurant in County Cork, Ireland, is celebrated for many things.
Among them the pastoral beauty of the country house and 400-acre farm, its excellent cookery school, a long-standing fervent commitment to serving the best local products — and an iconic dessert trolley, named best in the world at the 2019 World Restaurant Awards. JR Ryall has been head pastry chef here since 2010. In Ballymaloe Desserts, his first book, you will find 140 of the spectacular desserts with which he made his mark — from his personalized take on the classics (tarte Tatin, strawberry shortcake, îles flottantes, Christmas pudding, etc.) to his assertively seasonal, inventive best (honey mousse with lavender jelly, green gooseberry tartlets, peach leaf ice cream and, yes, mince pies with Irish whiskey cream). All recipes from the basics to the elaborate are well explained and, when photographed, enticing to behold. A must for all dessert lovers.
— STAFF
