Pastry done JUST RIGHT
WITH OVER 16 years of culinary experience in the art of pastry making, Chef Peggy Nelson has become a fundamental staple within The Jamaica Pegasus hotel. Her expertise has contributed to the flavourful array of savoury pastry available within the charmingly elegant establishment.
Her humble journey as a pastry chef began in 1991 where she made bun and Christmas cakes for her community, and cooking in the kitchen for schools.
“My passion officially started when I got the opportunity to do my first wedding cake for a dear friend,” said Nelson.
Her training comprises courses and certification obtained from Meadowbrook United Church Culinary Art Pastry Making Decorating in 2002. “Being at The Jamaica Pegasus has also given me hands-on experience, which has taught me a lot about my craft,” explained Nelson.
Her list of accomplishments include 1st place in the 2018 hosting of the DAC Coffee Festival. She was also awarded most creative product. At Taste
of Jamaica, she won silver in cake decorating and bronze in showpiece. This places Nelson among the most decorated pastry chefs within the company.
Chef Nelson shared a few of her favourite recipes with Food, for you to try:
Panacata
3⁄4 lbs sugar
1 pint cow’s milk 1 quart heavy cream 2 oz gelatin
3⁄4 cup water
DIRECTIONS
1. Put gelatin and water to dissolve.
2. Warm sugar, milk and heavy cream
3. Remove from heat and then add gelatin and stir.
4. Pour in a bowl and put in the fridge to set overnight. Serves 22 people.
Rum & Raisin Cheesecake
3 lb cream cheese
1 lb sugar
2 tablespoons cornstarch 8 eggs
2 tablespoons vanilla
cup heavy cream
1/2
1⁄4 cup rum
1⁄4 cup raisin
1 tablespoon lime juice
1. Cream the cheese, sugar and cornstarch to gather
2. Add egg gradually
3. Add vanilla, heavy cream, lime juice, rum and raisin
4. Pour in a 10-inch tin and bake for 21⁄2 hours.
5. Bake at 350 °Fahrenheit