Attainable, reliable, and inspirational recipes for the home baker from the acclaimed pastry chef at the iconic Ballymaloe House in Ireland

Ballymaloe House, in County Cork, Ireland, is heralded as the birthplace of modern Irish cuisine. There, visitors are treated to acclaimed pastry chef JR Ryall’s daily array of seasonally inspired treats, wheeled through the dining room on a vintage dessert trolley. In Ballymaloe Desserts, Ryall presents 130 recipes for his award-winning confections, tested and perfected for the home baker.

Eye-catching, elegant, and a bit magical, these inspiring yet accessible recipes range from the delightfully retro Ice Cream Bomb to the showstopping Irish Coffee Meringue Gateau to a Classic Strawberry Shortcake made modern with an edgy geometric presentation.

Ryall is an excellent teacher, providing clear, detailed instructions for each dish. Recipes are built to be adaptable, highlighting Ballymaloe’s commitment to seasonality and fresh local ingredients. His thoughtful advice appears throughout the book, revealing the best method for whisking egg whites, serving tips for adding major & ‘wow’ factor, and more.

Chapters and recipes include:

Fruit : Compote of Green Gooseberry and Elderflower; Sugared Peaches

Meringues : Almond Meringue Gateau 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 Gateau