Raspberry

sugar (light brown sugar) (100 g) • eggs • all-purpose flour (80 g) • salt • butter (30 g) • vanilla bean (optional) • of a jar raspberry jam • mascarpone cream for whipping (400 ml) • raspberries, fresh or frozen (50 g) • light brown sugar • vanilla bean (optional) • strawberries •

For the pistachio cake • ground hazelnuts (100 grams) • powdered sugar (150 grams) • egg whites • granulated sugar (40 grams) • pistachio paste (40 grams) • For the bavarian mousse • raspberry purée (150 grams) • cold heavy cream (200 ml) • granulated sugar (40 grams) • gelatin • whole raspberries •

eggs • oil and melted butter blend (about 240 ml) • sugar (about 200 grams) • warm milk (about 240 ml) • baking powder (about 2 1/4 teaspoons or 10-11 grams) • vanilla sugar or 2 teaspoons vanilla extract • raspberries (about 125 grams) • muffin pan or paper liners • powdered sugar

powdered sugar (125g) • large egg whites (about 90g) • granulated sugar (125g) • Red food coloring • fresh or frozen raspberries (300g) • granulated sugar (180g) • pectin (4.5g) or 1 tablespoon plus 1 teaspoon Vitpris (18g) • lemon juice (15g) • almond flour (125g) • Raspberry jam:

✔️ For the shells • 🔸 1 cup almond flour (100 grams) • 🔸 1 cup powdered sugar (100 grams) • 🔸 1/3 cup granulated sugar (80 grams) • 🔸 1/3 cup egg whites (about 80 grams) • 🔸 Pink food coloring (preferably powder) • ✔️ For the jam • 🔸 1 1/3 cups frozen raspberries (200 grams) • 🔸 3 tablespoons granulated sugar (40 grams) • 🔸 1 teaspoon pectin (4 grams)

large egg whites, at room temperature (about 120 g) • granulated sugar (150 g) • almond flour (150 g) • powdered sugar (150 g) • Red food coloring • heavy cream, 35% (185 g) • white chocolate, chopped (130 g) • raspberry purée (60 g)

For the crust: • speculoos cookies • unsalted butter (about 100 grams) • For the cream: • raspberries (about 300 grams) • powdered gelatin (about 6 grams) • cold heavy cream (200 ml) • granulated sugar (about 80 grams) • powdered sugar • For the glaze: • strawberries (about 130 grams) • granulated sugar (about 90 grams) •

Sweet tart crust • milk (250 g) • egg yolks (about 3 large yolks, 50 g) • sugar (60 g) • cornstarch (25 g) • gelatin • pistachio paste (50 g) • egg whites (about 2 large whites, 50 g) • water (40 g) • sugar (125 g) • Raspberries • Mascarpone whipped cream

eggs (2 yolks only) • sugar (80 grams) • almond flour (100 grams) • cornstarch (30 grams) • almond extract • raspberry purée (150 grams) • sugar (25 grams) • gelatin • mascarpone (80 grams) • heavy cream, cold (about 3/4 cup plus 1 tablespoon, 230 ml)

Breton Shortbread for a 9-inch round or 7.5-inch square base: • butter (140 g) • sugar (138 g) • salt (4 g) • large egg yolks (56 g) • all-purpose flour (187 g) • baking powder (6 g) • Lemon Mousse: • fresh lemon juice (250 ml) • Finely grated zest of 2 unwaxed lemons • large sheets gelatin • heavy cream (500 ml) •

all-purpose flour (90 grams) • powdered sugar (120 grams) • egg whites (about 105 grams) • almond flour (20 grams) • fresh raspberries (100 grams) • Sliced almonds, for topping (optional)

all-purpose flour (150 grams) • almond flour (80 grams) • sugar (60 grams) • unsalted butter (75 grams) • eggs • milk (100 grams) • fresh raspberries (100 grams) • baking powder (8 grams) • Sliced almonds

For the sponge cake (11 x 11 inches): • all-purpose flour (70 grams) • granulated sugar (60 grams) • large eggs • green pistachio paste • Whipped cream: • heavy cream, 30% fat (150 grams) • mascarpone (200 grams) • powdered sugar (50 grams) • vanilla extract • Fillings & decorations: • fresh raspberries (200 grams) •

plant-based yogurt (200 grams) • powdered sugar (170 grams) • sunflower oil (60 grams) • gluten-free flour (100 grams) • almond flour (120 grams) • salt • baking powder (5 grams) • Fresh raspberries • raspberries (150 grams) • sugar (15 grams) • gelatin (2.5 grams) • raspberries (300 grams) •

egg white • powdered sugar (74 grams) • granulated sugar (10 grams) • almond flour (42 grams) • gel food coloring • seedless raspberry purée (100 grams) • unsalted butter (60 grams) • cornstarch • granulated sugar (15 grams) • vanilla sugar • small egg • gelatin

raspberries (200 g) • mango (200 g) • gelatin • heavy cream (400 ml) • raspberry jam • eggs • all-purpose flour (120 g) • honey (90 g) • Red food coloring

eggs • cornstarch • unsalted butter (about 75 grams) • sugar (about 75 grams) • lemons • candied lemon peel (about 50 grams) • puff pastry • Raspberry jam

egg yolks • sugar (45 grams) • cornstarch (15 grams) • milk (150 grams) • gelatin • Vanilla powder • vanilla ice cream • heavy whipping cream (200 ml) • powdered sugar (15 grams)

almond flour (150 g) • powdered sugar (150 g) • large egg whites • granulated sugar (5 g) • water (50 g) • granulated sugar (150 g) • large raw egg whites • white chocolate (100 g) • heavy cream (50 g) • unsalted butter (10 g) • frozen raspberries (200 g)

granulated sugar (150 g) • salt • all-purpose flour (125 g) • cornstarch (25 g) • eggs • Raspberry sauce or a simple syrup (water/sugar) • Frozen or fresh raspberries • mascarpone (500 g) • vanilla sugar • powdered sugar (150 g) • heavy cream, 30% (200 ml) • Seeds from 1 vanilla bean

puff pastry • fresh raspberries (about 125 grams) • sugar (about 120 grams) • unsalted butter, softened (about 120 grams) • almond flour (about 100 grams) • pistachio flour (about 60 grams) • cornstarch (about 20 grams) • green pistachio paste • Amaretto liqueur • large eggs • egg yolk

Sponge Cake: • sugar (120 g) • eggs • salt • all-purpose flour (120 g) • White Chocolate Bavarian Cream: • white chocolate (200 g) • heavy cream (130 ml) • powdered gelatin (6.5 g) • heavy cream, at least 30% fat (400 ml) • vanilla sugar • Fresh or frozen raspberries

raspberry purée (about 200 grams) • gelatin (about 4 grams) • gelatin (about 1 gram, or 1/2 sheet) • egg yolks • milk (about 130 ml) • granulated sugar (about 20 grams) • all-purpose flour (about 7 grams) • cornstarch (about 7 grams) • unsalted butter (about 35 grams) • pistachio paste (about 50 grams) • eggs • all-purpose flour (about 60 grams) •

eggs • granulated sugar (60 grams) • almond flour (40 grams) • all-purpose flour, leveled (about 16 grams) • melted butter (30 grams) • baking powder • frozen raspberries (500 grams) • gelatin • heavy cream, 35% fat (400 ml) • granulated sugar (80 grams) • frozen raspberries (150 grams) • granulated sugar •

raspberry purée (about 165 grams, homemade or store-bought) • cold heavy cream (about 400 milliliters) • sugar (about 50 grams) • gelatin • raspberry purée (about 165 grams, homemade or store-bought) • sugar (about 20 grams) • lime • gelatin

all-purpose flour (250 g) • sugar (75 g) • eggs • vegetable oil (about 1/3 cup or 80 ml) • milk (250 ml) • fresh raspberries (125 g) • heavy cream (200 ml) • bittersweet baking chocolate (200 g)

almond flour (200 grams) • powdered sugar (200 grams) • large egg whites (about 150 grams) • granulated sugar (200 grams) • powdered food coloring • heavy cream (200 ml) • granulated sugar (30 grams) • vanilla extract

almond flour (125 grams) • powdered sugar (225 grams) • large egg whites (about 100 grams) • granulated sugar (25 grams) • Red powdered food coloring • unsweetened cocoa powder (5 grams) • fresh or frozen raspberries, whole or broken up (210 grams) • large eggs • gelatin • granulated sugar (100 grams) • cornstarch (10 grams) • unsalted butter, cut into pieces (140 grams) •

powdered sugar (80 g) • food coloring (15 g) • almond flour (80 g) • granulated sugar (90 g) • egg whites, at room temperature (75 g) • granulated sugar (40 g) • butter (30 g) • raspberry purée (70 g)

heavy cream (about 500 ml) • whole milk (about 750 ml) • egg yolks • honey • fresh or frozen raspberries (about 200 grams) • saffron threads • saffron infusion (or use 16 extra threads to infuse in the cream) • turbinado sugar (about 75 grams)