White choco

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)

egg whites (about 1/2 cup) • sugar (about 1 1/2 tablespoons) • all-purpose flour (about 1/3 cup plus 1 tablespoon) • unsweetened cocoa powder (about 1/2 cup) • milk (45 ml) • orange paste • baking powder • Powdered sugar, as needed, for dusting

chocolate cookies, crushed (about 300 grams) • unsalted butter, melted (about 150 grams) • heavy cream (about 500 ml) • white chocolate, roughly chopped (about 140 grams) • unflavored gelatin (about 10 grams) • raspberries (about 180 grams) • sugar • Grated zest of 1 lemon

heavy cream (500 grams) • whole milk (500 grams) • powdered gelatin (11-12 grams) • white chocolate (200 grams) • powdered sugar (50 grams) • For the filling: 1 1/4 cups peach puree (300 grams) • sugar (50 grams) • Juice of 1 lemon • powdered gelatin (6 grams) • For decoration: 1 1/2 oz dark chocolate (40 grams) • milk

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)

ripe avocado • white chocolate • tablespoons fresh cream • all-purpose flour (about 250 grams) • granulated sugar (about 30 grams) • lard (or extra virgin olive oil) • drops of lemon juice • Passito DOCG di Pantelleria (about 120 ml) • salt • ripe mango (not fibrous) • chili pepper • dried blueberries, to taste •

all-purpose flour (about 150 grams) • unsweetened cocoa powder (about 50 grams) • granulated sugar (about 170 grams) • sunflower oil (about 100 grams) • water (about 150 grams) • egg whites • baking powder • Vanilla extract

sweetened plant-based cream (such as Hopla') • rice milk • white chocolate • gelatin sheets • strawberries • lemon juice • sugar