Mini Intensive: Cold Desserts for Hot Days with Rose Wilde

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:

• Vanilla Bean Panna Cotta
• Blueberry-Raspberry Semifreddo
• Chocolate Icebox Cake
• Stained Glass Gelatin Fruit Tart

This is a two-part mini intensive that will take place on Monday, July 13 and Tuesday, July 14 from 5 - 6 pm EDT.

The best summer desserts require no oven at all. Rose Wilde—Los Angeles baker, author of "Bread and Roses" and the force behind Red Bread Bakery—is here to prove it. In this two-part livestream Mini Intensive, Rose will show you how your fridge and freezer are the real workhorses of warm-weather cooking, and how ingredients like gelatin, good cream and peak-season fruit can do more than you might expect.

Across two 90-minute sessions, you'll make four desserts that span a range of techniques, culinary traditions and flavor profiles. A classic Italian vanilla bean panna cotta will teach you to use gelatin with confidence—not as a crutch, but as a precision tool for achieving a magically silky, just-set cream. A blueberry-raspberry semifreddo makes your freezer the star player, and some smart techniques from Rose ensure that your layers of bright, summery fruit and aerated, stabilized cream slice beautifully to transfer straight from the pan to the plate. Then, we come Stateside to celebrate a classic chocolate icebox cake that's a lesson in both patience and contrast: crisp wafers give way overnight to something unexpectedly rich and cake-like. Finally, Rose's “stained glass” gelatin fruit tart will again have you working with gelatin with confidence—no Jell-O for us, folks—to create a showstopping dessert that allows you to creatively combine your favorite seasonal fruit flavors. It's so good that we will make an exception and turn our oven on for this one, but only briefly: to bake a buttery, almond base tart crust.

By the end of these two sessions with Rose, you'll have four new reliable, impressive and adaptable warm-weather desserts in your repertoire.

About Rose Wilde: Rose Wilde has been featured in The New York Times, Washington Post, Food & Wine, Wall Street Journal and Refinery29, with regular appearances on NPR, Tastemade and the Cooking Channel. She owns Red Bread Bakery near her home in Los Angeles, California. She is the author of the book “Bread and Roses: 100+ Grain-Forward Recipes Featuring Global Ingredients & Botanicals.”

Our multi-session Intensives are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.

Want to give this class as a gift? You can purchase gift cards here.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.

After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Proceeds from live stream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.