Compote

super fine rice flour (125 grams) • super fine corn flour (90 grams) • lactose-free butter (130 grams) • powdered sugar (90 grams) • egg yolk, about 3 yolks from medium eggs (45 grams) • baking powder (2 grams) • vanilla extract • red berry compote, or any jam, marmalade, or chocolate cream (350 grams)

plant-based heavy cream (about 500 grams) • unflavored gelatin (about 8 grams) • sugar • Vanilla extract • strawberry puree (about 60 grams) • sugar • lemon juice

all-purpose flour (about 250 grams) • stevia • mixed berry compote + 6 teaspoons • vegetable oil • milk (about 200 ml) • baking powder • baking soda • salt

​5.3 oz leftover carrot and ginger cake (150 g) • orange (use the juice to moisten the cake) • cream cheese (150 g) • heavy whipping cream (150 ml) • sugar for the cream (50 g) • Vanilla extract, to taste • fresh strawberries (250 g) • sugar for the compote (100 g) • dessert cups or 4 glass tumblers • nonstick saucepan • large mixing bowl • spatula or whisk •

mixed berries (1 raspberry, 2 blueberry, and 1 blackberry) about 1 lb (500 g) total • For the CRUST: • whole wheat digestive cookies (about 160 g) • oat and chocolate digestive cookies (about 160 g) • unsalted butter (about 140 g) • dried cranberries (optional) • For the BERRY COMPOTE: • mixed berries (about 140 g) • powdered sugar (about 40 g) • Juice of half a lemon • water • gelatin (2 sheets, about 4 g) •

oat and chocolate digestive cookies, finely crushed (about 300 grams) • unsalted butter, melted (about 120 grams) • strawberries, plus a few whole strawberries for decoration (about 500 grams) • Juice of 1/2 lemon • sugar • gelatin • whole milk (about 250 grams) • sweetened non-dairy cream (or heavy cream plus 2 tablespoons sugar) (500 ml) • sweetened condensed milk (about 70-80 grams) • gelatin