Cotta

Bake at 350°F (180°C) • Convection oven for 20–25 minutes • all-purpose flour (250 grams) • unsalted butter (125 grams) • large egg • sugar (125 grams) • Vanilla extract • Lemon zest • non-dairy heavy cream (300 grams) • Vanilla extract • sugar • (about 1 teaspoon) powdered gelatin (3 grams) •

heavy cream (320 ml) • coconut liqueur (such as Batida de Coco) (80 g) • plus 1 tablespoon sugar (55 g) • powdered gelatin (6 g) • ripe mango • powdered gelatin (6 g) • –2 tablespoons coconut milk (optional, to make the texture smoother) • Reserve a few mango cubes for garnish • Mint • Chocolate shavings (optional) • sprinkle of shredded coconut

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 •

heavy cream (1.2 liters) • powdered gelatin (about 25 grams) • For the brittle • hazelnuts (100 grams) • sugar (70 grams) • Caramel

persimmons • (about 0.2 oz/6 g) unflavored gelatin • sugar (for sauce) • water (for sauce) • heavy cream (about 500 g) • (about 0.25 oz/7 g) unflavored gelatin • sugar (about 80 g) • Vanilla to taste • amaretti cookies for garnish

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

For the crust • all-purpose flour (about 300 grams) • unsweetened cocoa powder (about 25 grams) • cold unsalted butter, diced (about 150 grams) • powdered sugar (about 100 grams) • large egg • salt • dark chocolate, melted, for brushing the crust (about 40 grams) • For the panna cotta • heavy cream (about 500 ml) • sugar (about 60 grams) • mint syrup (about 120 ml) •

heavy cream (500 ml) • granulated sugar (80 g) • vanilla bean (or 1 packet vanilla sugar) • unflavored gelatin • ripe mango • unflavored gelatin • powdered sugar • Juice of 1/2 lime

heavy cream (about 500 ml) (or use 1 cup heavy cream (250 ml) and 1 cup milk (250 ml)) • sugar (about 80 grams) • powdered gelatin (about 10 grams) or 4 sheets gelatin • orange • Blackberries and blueberries, for garnish (as needed) • small saucepan • whisk • bowl • or ramekins • cutting board and knife • Store the orange-infused panna cotta in the refrigerator, covered with plastic wrap, for 2–3 days

heavy cream (500 ml) • sugar • large lemon • unflavored gelatin

heavy cream (350 ml) • whole milk (350 ml) • sugar (200 grams) • unsweetened cocoa powder (40 grams) • amaretti cookies, finely crushed (200 grams) • white chocolate, chopped (200 grams) • unsalted butter, melted (80 grams) • fresh orange juice (300 ml) • Juice of 1 lemon • gelatin (about 24 grams)

ripe mango • powdered sugar • unflavored gelatin • heavy cream (250 ml) • unflavored gelatin • brown sugar

For the base • chocolate cookies (about 200 grams) • unsalted butter, melted (about 80 grams) • For the panna cotta • heavy cream (about 500 ml) • whole milk (about 100 ml) • powdered gelatin (about 8 grams) or 4 gelatin sheets • Mint syrup, to taste • granulated sugar (about 100 grams) • For the ganache • dark chocolate (about 100 grams) • heavy cream (about 100 ml)

heavy cream (about 500 grams) • sugar (about 50 grams) • powdered gelatin (about 4 grams) • licorice powder (about 5 grams) • cardamom seeds

heavy cream (230 ml) • sugar (60 grams) • gelatin (4 grams) • fresh blueberries (80 grams) • lemon juice (10 grams)

plant-based cream or other cream (500 ml) • plus 1 tablespoon sugar (90 g) • powdered gelatin (7 g) • drops vanilla extract, to taste • Brown sugar, to taste

heavy cream (200 g) • sweetened condensed milk (60 g) • powdered gelatin (4 g) • shredded coconut (10 g) • Caramelized chopped almonds • Raffaello chocolates • Chopped almonds • Sugar

black mulberries • Juice of 1/2 lemon • sugar Water as needed • plant-based heavy cream • cornstarch • sugar • coconut flour • vanilla bean extract • Milk

cold heavy cream (400 ml) • whole milk (600 ml) • mixed berry dessert mix (such as instant panna cotta or gelatin mix) • mixed berry sauce • Tools • Saucepan • Spatula • Whisk • Pudding mold (or small ramekins) • Kitchen scale

heavy cream (500 ml) • milk (200 ml) • sugar (60 grams) • gelatin (12 grams) • mixed berries (300 grams) • sugar

shortcrust pastry (about 700 grams) • panna cotta mix • heavy cream (200 ml) • fresh fruit (about 300 grams) • Dessert gelatin

heavy cream (200 ml) • almond milk (200 ml) • sugar (75 g) • powdered gelatin (6 g) • mixed berries, fresh or frozen (300 g) • sugar (120 g) • Juice of 1/2 lemon

plain Greek yogurt (I used nonfat) • skim milk (30 ml) • unflavored gelatin

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

heavy cream (500 ml) • sugar (100 grams) • basil leaves • powdered gelatin (about 8 grams)

cleaned strawberries (about 500 grams) • sugar • Juice of half a lemon • Butter crust: 9 tablespoons unsalted butter (about 125 grams) • sugar (about 100 grams) • large egg • all-purpose flour (about 250 grams) • Vanilla extract • For the almond frangipane: 7 tablespoons unsalted butter (about 100 grams) • sugar (about 100 grams) • almond flour (about 100 grams) • all-purpose flour (about 40 grams) •

heavy cream (250 g) • milk (70 g) • sugar (70 g) • powdered gelatin (5 g) or 2 sheets gelatin • rum • vanilla extract or 1 vanilla bean • sugar • water

coconut milk (200 ml) • heavy cream (200 ml) • gelatin (5 grams) • sugar (60 grams) • For the pineapple purée: • pineapple (about 300 grams) • rum (60 ml) • gelatin (4 grams)

heavy cream (250 ml) • whole milk (250 ml) • sugar (60 grams) • vanilla extract • powdered gelatin (about 6 grams) • For the peach topping • peaches • Juice of 1/2 lemon • sugar

heavy cream (220 grams) • sugar (50 grams) • vanilla extract • dried hibiscus flowers • gelatin (about 5 grams)