Ingredients for 6 people1 Victoria pineapple1 box sweetened condensed milk20 cl coconut milk150 g grated coconut400 g powdered sugar3 eggsPreparationPreparation time: 10 minutesCooking time: 45 minutesDifficulty: Level 2Prepare the caramel: Melt 325 g of powdered sugar in 15 cl of water over medium

Ingredients (Serves 10)500 g fromage blanc (for mousse)1 egg white15 g powdered sugar1 packet vanilla sugar1 tablespoon icing sugar500 g cottage cheese mousse120 g chopped prunes170 g prune purée60 g chopped dried apricotsPreparation time: 35 minutesDiscover the perfect harmony where silky cottage c

Ingredients (Serves 4-6) Pine nuts80g Orange marmalade2 tablespoons Almond cream:Butter50g Ground almonds50g Vanilla sugar1 packet Icing sugar40g Caster sugar10g Eggs1 whole + 1 yolk Milk10 cl Rum1 tablespoon Flour5g Cornstarch5g Dough:Flour100g Softened butter70g Powdered sugar25g Egg1 Fine salt1

Ingredients: Serves 4Pistachio ice cream½ litreVanilla ice cream½ litreChocolate sauce200 gRaisins50 gUnsalted shelled almonds50 gUnsalted shelled pistachios50 gWalnut kernels50 gRum1 tablespoonPreparation:Preparation time: 15 minutesCooking time: 15 minutesDifficulty: EasySprinkle the raisins with

Ingredients for 10 people Fromage blanc (for the mousse): 500 g Caster sugar: 80 g Egg whites: 2 Vanilla sugar: 1 packet Cottage cheese mousse (for pyramid): 500 g Lemon cream: 200 g Grated lime zest: 2 6 cm x 6 cm almond cookie shells: 10 Raspberry coulis: 100 g Fresh raspberries: 20 Preparation

Ingredients: Serves 4 4 egg whites 1 tablespoon powdered sugar 400 g raspberry coulis 8 fresh mint leaves Pinch of salt Preparation: Preparation time: 15 minutes Cooking time: 15 minutes Difficulty: Easy Place the egg whites in a clean bowl with a pinch of salt. Whisk until stiff peaks form, g

Ingredients (Serves 6 cups): Confit: Rose jam, 150 g (8 tbsp); Water, 50 g; Gelatin sheets, 2; Rose petals, 16; Egg white, 1; Granulated sugar, 100 g Jelly: Dried hibiscus flowers, 50 g; Water, 500 g; Sugar, 100 g; Gelatin sheets, 3; Raspberries, 24 Mousse: Egg yolks, 100 g; Elle & Vire 35% fat

Indulge in this sophisticated layered dessert: tender sponge cake soaked in a boozy calvados-lemon syrup, filled with spiced apple compote and fluffy Chantilly cream. A timeless treat thats easy to master at home.Ingredients (Serves 4)1 ready-made round sponge cake500 g apples50 g powdered sugar15 c

Ingredients:200 g shortbread pastry200 g Elle & Vire 35% fat liquid cream4 William’s pears (for candying)4 star anise1 vanilla pod150 g 60% base syrupJuice of 1 lemon100 g T55 flour (for tempura)130 g ice waterPreparation:Difficulty: 4/5Sablé Chantilly:Roll out the shortbread pastry to 3 cm thic

Ingredients for 6 servings 200 g bitter dark chocolate (at least 52% cocoa) 4 eggs 80 g softened butter 50 g powdered sugar 1 pinch fine salt For chips and granita: 1 large orange 250 g sugar 10 cl blood orange juice 2 tablespoons honey 2 tablespoons rum Preparation Preparation time: 30 minutes

Ingredients (Serves 6) 6 pancakes 6 Williams pears 500 ml vanilla ice cream 300 g caster sugar 250 g dark chocolate 15 cl milk 100 g cream 50 g icing sugar 1 lemon 20 g butter Preparation Preparation time: 30 minutes Cooking time: 25 minutes Difficulty: Easy Peel the pears, keeping the stems i

Ingredients (Serves 2) 1 medium mango 1 kiwi 2 slices canned pineapple 200 g strawberries 2 sheets gelatin 50 g icing sugar 10 cl cane sugar syrup Juice of 1 lemon 5 cl peach liqueur 4 tuiles Preparation Preparation time: 30 minutes Cooking time: 1 minute Difficulty: Medium Place two small mol

Ingredients (Serves 8) Strawberries (Mara des bois): 1 kg Powdered sugar: 75 g UHT liquid fresh cream: 10 cl Butter: 100 g Balsamic vinegar: 2 tablespoons Milled pepper: to taste Vanilla ice cream: 50 cl Uncrystallized candied ginger: 100 g For the crisps: Powdered sugar: 125 g Fine salt: 1 pinch G

Ingredients for 4 peoplepuff pastry1 rollbananas5butter80gpowdered sugar60gcurrants50gfresh mint15 sprigsicing sugar10glime1caramel sauce: sugar150gwater5 tablespoonsheavy cream20 clPreparationPreparation time: 15 minutesCooking time: 25 minutesDifficulty: ModerateSoak the currants in a bowl of luke

Ingredients (Serves 6) Almond milk (for jelly): 50 cl Caster sugar: 75 g Agar-agar: 1 heaped teaspoon Pineapple: 1 large Lime: 1 Agave syrup: 2 tablespoons Lemongrass: 1 stem Verbena leaves rolled in sugar Preparation Preparation time: 15 minutes Cooking time: 5 minutes Difficulty: Medium (3/5

Ingredients (Serves 6)100g powdered sugar100g crunchy chocolate4 eggs1 orange, grated zest50g roasted slivered almondsPreparation Time: 20 minutesDifficulty: EasyMelt the crunchy chocolate over very low heat in a small saucepan with a tablespoon of water.Remove from the heat and briskly stir in the

Ingredients (Serves 6) 125g chocolate 125g butter 3 eggs 50g powdered sugar 250g cream 25g vanilla sugar Preparation Time: 40 minutes Difficulty: Intermediate Break the chocolate into pieces and melt it gently in a bain-marie with minimal water. Incorporate the butter cut into pieces, then add

Ingredients (Serves 6) Victoria pineapple: 1 small Pomegranate: 1 Powdered sugar: 150 g Acacia honey: 1 tablespoon Grated coconut: 40 g For the biscuit: Flour: 100 g Powdered sugar: 110 g Eggs: 4 Butter: 10 g Fine salt: 1 pinch White rum: 4 cl For the mousse: Pineapple: 1 sm

Ingredients (Serves 4) 12 discs of puff pastry (8 cm in diameter, baked for 10 minutes at 210°C) 20 cl milk 250 g chestnut cream A few mint leaves 2 vanilla cloves A few currant clusters 100 g coarsely grated dark chocolate 10 cl liquid whipped cream 1 tablespoon praline Gold leaf 8 candied chestnu

Ingredients: Serves 495 g sugar25 g sesame seedsOil, as needed250 g sweetened fresh cream1/8 liter sesame oil2 1/2 sheets gelatin1 mangoIcing sugar, as neededJuice of 1/2 lemonSesame seeds, for sprinkling6 egg yolks1/8 liter sparkling winePreparation Time: 45 minutesDifficulty: IntermediateHeat a sa