Agar

all-purpose flour (25 grams) • granulated sugar (30 grams) • large egg • almond flour (15 grams) • strawberries (about 350 grams) • granulated sugar (75 grams) • heavy whipping cream, very cold (225 grams) • powdered gelatin (8 grams) • fresh blueberries (125 grams) • granulated sugar (20 grams) • gelatin • water (71 ml) •

water (120 ml) • agar-agar • infant formula • coconut milk • vanilla extract

silken tofu, drained (about 400 g) • sweetened chestnut cream (about 200 g) • agar-agar • For the meringue • aquafaba (or 1 egg white) • drops of lemon juice • granulated sugar (about 40 g) • powdered sugar (about 40 g) • cornstarch • cocoa powder • For decoration • very cold sweetened chestnut cream

rolled oats (50 g) • almond flour (50 g) • hazelnut flour (50 g) • peanut butter (40 g) • agave syrup (20 g) • coconut oil (25 g) • plant-based milk • plant-based milk (180 g) • agar agar (3 g) • cream cheese or spreadable cream cheese (200 g) • coconut cream (200 g) • agave syrup (40 g) •

Neufchâtel cheese (100 g) • heavy cream (about 100 mL) • apples • sugar (about 80 g) • sweet cider (about 100 mL) • buckwheat flour (about 75 g) • packed light brown sugar (about 75 g) • unsalted butter (about 60 g) • sweet cider (about 300 mL) • agar-agar powder (about 1.5 g)

low-fat milk (900 ml) • espresso (use your preferred capsules or brewed espresso) • agar agar • vanilla sugar (homemade with Madagascar vanilla beans, if available) • granulated sugar

large zucchini • eggplant • bell peppers • tomatoes • onions • agar-agar (about 4 grams) or more for a firmer jelly • broth (about 500 ml), using the reserved cooking juices • Salt and pepper • Olive oil • toasted bread or large crispbread • Garlic

red fondant, 1 green fondant, and 1 white fondant • pistachio paste (100 g) • fresh or frozen raspberries (200 g) • heavy whipping cream (30% fat) x 2 (200 ml x 2) • agar-agar (3 g) x 2 • all-purpose flour (120 g) • granulated sugar (120 g) • large eggs • powdered sugar (50 to 100 g) • baking powder (optional) • small pinch of salt

dark chocolate (70% cacao) (100 g) • unsweetened dark cocoa powder (about 1 oz / 30 g) • ripe bananas (about 2 very ripe bananas or 7 oz / 200 g) • milk (about 6.8 fl oz / 200 ml) • agar-agar (about 2 g) • plain low-fat yogurt or fromage blanc (about 10 1/2 oz / 300 g) • egg whites • maltitol or natural sweetener (about 1 1/2 oz / 40 g) • cinnamon • Mixed nuts: almonds, pine nuts, walnuts

coconut milk (220 ml) • coconut cream (310 ml) • granulated sugar (40 g) • vanilla powder • agar agar powder (3 to 4 g) • Turbinado sugar for the crunchy caramel topping

vanilla soy milk (100 ml) • soy cream (200 ml) • cane sugar (30 g) • agar-agar powder (0.5 g) • cornstarch (10 g)

For the sponge cake: • butter (about 100 grams) • sugar (about 100 grams) • egg yolks • flour (about 140 grams) • baking powder • Soufflé: • egg whites • sugar (about 360 grams) • butter (about 200 grams) • sweetened condensed milk (about 100 grams) • agar agar •

Dashi soup or Consommé → Liquid A • Soy milk → Liquid A • Agar-agar (powder) → Liquid A • Dashi soup or Consommé → Liquid B • Agar-agar (powder) → Liquid B • Summer vegetables (Okra, Cucumber, Cherry tomatoes, etc.)