Desserts

Course Artisan Ice Creams

Chocolate ice cream

Course Artisan Ice Creams

Lemon ice cream

Course Artisan Ice Creams

Salmon ice cream

Course Artisan Ice Creams

Plain ice cream

Course Mexican Street Cuisine

Chili Mangoes

Course Sophisticated Pastry Doughs

Kouglof

Course Sophisticated Pastry Doughs

Kouign-aman

Course Sophisticated Pastry Doughs

Banana Schneken

Course Sophisticated Pastry Doughs

Bretzel

Course Sophisticated Pastry Doughs

Almudevar Plait

Course Sophisticated Pastry Doughs

Puff Brioche Dough

Course Sophisticated Pastry Doughs

Carrés aux Pommes or Apples Carré

Course Sophisticated Pastry Doughs

Cream Knot

Course Sophisticated Pastry Doughs

Two-Coloured Pain au Chocolat

Course Brunch Pastries

Waffle with ice cream and chocolate sauce

Course Cooking with Game

Cana Soup and Green Pine

Recipes by James Berckemeyer

Deconstructed lemon ‘de convento’

Course Entremets and Tarts

Red berry tart

Course Entremets and Tarts

Chocolate caramel tart

Course Entremets and Tarts

Coconut and strawberry Entremet

Course Entremets and Tarts

Mango and lemon Entremet

Course Restaurant Dessert Menus

Slime (preserved)

Course Restaurant Dessert Menus

Chocolate coulant

Course Entremets and Tarts

Black Forest Entremet

Course Restaurant Dessert Menus

‘Recuit de drap’ with fig

Course Restaurant Dessert Menus

Peach Melba

Course Restaurant Dessert Menus

Mango lassi

Course Restaurant Dessert Menus

Soya

Course Restaurant Dessert Menus

Sticky toffee

Course Restaurant Dessert Menus

Lemon Pie

Course Restaurant Dessert Menus

Custard

Course Spanish Nougat

Praline Turrón: Gingerbread House

Course Spanish Nougat

Chocolate Turrón: Sacher Truffle

Course Spanish Nougat

Chocolate Turrón: Whiskey truffle

Course Spanish Nougat

Praline Turrón: ‘Pà amb oli’ Bread with oil

Course Spanish Nougat

Praline Turrón: Macadamia

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