Agar

For the panna cotta: • sweetened soy cream • soy milk • sugar • agar agar • For the orange caramel: • sugar (about 103 grams) • water (about 33 grams) • Juice of one large orange • Grated zest of the orange • salt • For the streusel: •

pitted dates (120 g) • dried prunes (60 g) • hot water (240 ml) • large eggs • salt • almond flour (110 g) • coconut flour (30 g) • ground cinnamon (optional) • vanilla extract (optional) • baking powder (15 g) • as needed, oil and rice flour for greasing the pan • apricot puree (450 g) •

For the Crust • pitted dates (about 220 grams) • almonds (about 120 grams) • pecans (about 120 grams) • salt • For the Vegan Coffee Panna Cotta • cashews, soaked (about 130 grams) • soy or coconut milk (about 150 grams) • agave syrup (about 60 grams) • vanilla bean • brewed coffee (about 40 grams) • salt •

coconut milk (400 ml) • agar-agar (2 grams) • strawberry puree (170 grams) • coconut sugar (50 grams) • To taste dried coconut flakes • To taste fresh mint • To taste dried raspberries

gluten-free plain cookies (about 200 grams) • unsweetened cocoa powder (about 10 grams) • unsalted butter, melted (about 100 grams) • ricotta cheese (about 250 grams) • mascarpone cheese (about 250 grams) • granulated sugar (about 50 grams) • strong coffee (about 65 grams) • milk (about 15 grams) • agar agar (about 2 grams) or 2 teaspoons powdered gelatin (about 6 grams), bloomed • heavy cream (about 150 grams)

unsalted butter, at room temperature • vanilla bean • Maldon salt • powdered sugar • large egg yolks (120 g) • dark chocolate, melted (at 95°F/35°C) • large egg whites (180 g) • plus 2 tablespoons (180 g) granulated sugar • all-purpose flour • apricot purée • vanilla bean • agar agar •

heavy cream (500 ml) • milk (100 ml) • agar agar (10 g) • lemon juice (400 ml) • potato starch • sugar

soy cream (1000 ml) • soy milk (200 ml) • brown sugar (250 grams) • agar agar (14 grams) • extra dark chocolate (200 grams) • soy cream (100 grams) • Chopped mixed nuts, to taste

For the panna cotta: • About 3/4 cup milk strained from bread (made by soaking 7 oz stale bread in 3 1/3 cups milk, then straining) • milk (160 ml) • granulated sugar (60 g) • vanilla bean • agar agar (4 g) • For the chocolate coffee sauce: • dark chocolate (200 g) • unsalted butter (60 g) • cold coffee (40 g) • milk (40 g)

heavy cream (250 ml) • sugar (100 grams) • lemon juice (30 ml) • agar agar (3 grams, natural thickener) • milk (30 ml) • figs • sugar (70 grams)

agar agar • milk or soy milk (200 grams) • heavy cream or soy cream (100 grams) • honey or agave syrup (50 grams) • white chocolate or lactose-free white chocolate (50 grams) • matcha green tea powder (3 grams)

plant-based heavy cream (about 400 grams) • maple syrup (about 40 grams) • soy milk (about 100 grams) • agar agar powder (about 2 grams) • raspberries (about 150 grams) • scant 1/2 cup water (about 100 grams) • unrefined cane sugar (about 15 grams) • lemon juice

graham crackers • butter • coconut milk without emulsifiers (the thick part) • Heavy cream, unsweetened • raw cane sugar • ground cinnamon or flavoring of choice • gelatin (4 sheets or 20 grams agar agar) • gelatin • water • raw cane sugar • vanilla extract • fresh figs or other fruit of choice

plain cookies (I used digestive biscuits) • butter • heavy cream • whole milk • granulated sugar • vanilla extract (or flavor of choice) • gelatin (4 sheets or 20 grams of agar agar) • Berry jam and fresh berries • Alternatively, you can use fruit of choice or chocolate