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First soak the gelatin in cold water. Then cut the mandarins in half and juice them. After pass the mandarin juice through a fine sieve. In total you’ll need 130 grams. Also add the cream, the sugar, the egg yolk and the corn starch. Mix this well and while stirring heat it up till it’s 85 degrees Celsius. Once thickened dissolve the gelatin. Then fill your desired mold. Now remove any excess cremeux and let it set in your freezer.

First soak the gelatin in cold water. Then cut the vanilla pod in half and scrape out the seeds (keep the empty pod for another recipe). Mix the seeds with the 60 grams of yoghurt and the sugar and heat this up till it starts to steam. Once that happens turn off the heat and dissolve the gelatin. Then add the 150 grams of yoghurt and set it aside for later. Meanwhile start beating the cream till it’s at yoghurt thickness. Now take the yoghurt and check the temperature. It needs to be at room temperature. Then while stirring add the yoghurt to the cream and gently fold this together. Once it’s an even mousse fill you desired mold and tap it a couple of times to remove any air bubbles. Then let it set it your fridge for 30 minutes. When it’s set you can let it freeze till solid in you freezer. Then remove the mousse from the mold and gently let it defrost in your fridge.

Here I fill the yoghurt mousse with a delicious rhubarb & vanilla broth.

First soak the gelatin in cold water. Then pour the cream into a saucepan and also add the egg yolk and the corn starch. Now cut the vanilla pod in half and scrape out the seeds. Add then together with the empty vanilla pod to the cream and while stirring heat this up till it has thickened. Then remove the vanilla pod. Now dissolve the gelatin and mix it well. After that pour it into a bowl and set it aside for later.

Pour the water into a saucepan together with the 60 grams of sugar. Heat this up till the sugar is 118 degrees Celsius. Meanwhile pour the egg white into a mixing bowl and start beating it. When a white foam starts to form add the 10 grams of sugar. Then when the syrup is 118 degrees Celsius slowly add it to the meringue. Make sure to pour it on the side. Now beat it for 2 minutes. After that add the meringue to the vanilla cream and fold this together till it’s a smooth and airy chiboust. Now fill your lemon mold almost all the way to the top and tap it a couple of times to remove any air bubbles. Then press the lemon interior in the chiboust and make it level using a pallet knife. Now let it set in your freezer.

First bring a pan of water to a boil and season the water with salt. Now blanch the green peas for 1 minute. Then cool them down in ice water. After that mix the green peas with the remaining ingredients and blend this till smooth. Once it’s smooth fill your desired mold. Then tap the mold a couple of times to remove any air bubbles and cook it at 140 degrees Celsius for 8 minutes or steam it at 85 degrees Celsius for 16 minutes. Then let them cool down for 5 minutes. You can already remove the flan from the mold like this, but if it’s a difficult mold it might be better to freeze the flan first before unmolding it. Then let it slowly defrost for a perfect texture.

You can serve it cold, but if you want to heat it up then do this covered at 80 degrees Celsius for about 20 minutes. By doing it low and slow, you will keep the nice texture without drying out the flan.

First soak the gelatin in cold water. Then pour the 100 grams of cream into a saucepan and bring it to a boil. Once it’s boiling dissolve the gelatin and add the white chocolate. Mix this till completely emulsified. Then pour the 200 grams of cream into a bowl and beat it until it’s at yoghurt thickness. After that transfer the sugar into a saucepan together with the water. Heat this up till it’s 118 degrees Celsius. While the suger is heating up transfer the egg into a mixing bowl and start mixing it. Once the egg is fluffy add the hot sugar syrup and beat this till it’s at room temperature. Now pour the white chocolate ganache on the egg mixture and fold it together. Then pour the egg mixture on the beaten cream and gently fold this together. Now fill your desired mold and let it set in your fridge for 30 minutes. After that let it set in your freezer. Once its frozen remove it from the mold and slowly let it defrost in your fridge.