SMALL JARS OF VANILLA CREAM

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Serves: 4

Prep. time: 20 minutes

Cook time: 55 minutes

• 200 ml crème fraîche entière,
• 300 ml of milk,
• 1 vanilla bean,
• 4 egg yolks,
• 1 whole egg,
• 60 gr caster sugar

Preheat the oven to 150°C (thermostat 5).

Beat the eggs in a bowl, add the sugar and whisk vigorously for 3 minutes.

In a saucepan, gently heat the milk with the cream (without boiling it) with the vanilla bean split in half. 

Remove the vanilla bean and pour the still hot milk over the beaten eggs. Mix well.

Divide the mixture into 4 containers and place them in an ovenproof dish, pour water into the dish halfway up, and cook in a bain-marie for about 45 minutes.

Leave the creams to cool and place them in the refrigerator for at least 1 hour.

Serves: 6

Prep. time: 20 minutes

Cook time: 0 minutes

• 250 grams of mascarpone
• 12 large boudoir biscuits
• 2 egg yolks
• 50 grams caster sugar
• 150 ml whole liquid fresh cream (double cream)
• 5 tablespoons of Amaretto
• 3 tablespoons from candied chestnut syrup
• 3 tablespoons of cold water
• 200 grams chestnut cream
• 40 grams candied chestnuts + 6 for the display

Cut your 40g of candied chestnuts into small cubes and mix them in a recipient with the chestnut cream, 50 ml of liquid cream whipped up and put them in the fridge.

In a bowl, whisk the mascarpone with the egg yolks, sugar and 100 ml of liquid cream whipped into a firm whipped cream.

In a plate, mix the Amaretto with the candied chestnut syrup and water. Soak your biscuits and divide them among your verrines (big rond glasses). Alternate with the mascarpone and chestnut cream preparations. Finish with a brown syrup on top with a few sugar beads.

Refrigerate for 3 hours before serving.

Serves: 6

Prep. time: 30 minutes

Cook time: 60 minutes

• 250 grams of mascarpone
• 250 ml skimmed milk
• 80 grams speculoos paste
• 50 grams sugar
• 3 egg yolks + 1 whole egg
• Brown sugar for the top.

Mix the mascarpone and milk in a saucepan and cool over very low heat while stirring with a wooden spatula from time to time.

Add the speculoos paste and mix well. Mix the 50g of sugar with all the eggs and add to the previous mixture. Stir well.

Pour the cream into 6 ramekins and cook in a double boiler in a preheated oven at 120°C for 50 minutes.

Let cool for 2 hours in the fridge. Just before serving, spread 1 tablespoon of brown sugar on each cream and place under the grill to caramelize.

Serve immediately

Serves: 4

Prep. time: 60 minutes

Cook time: 0 minutes

• 250 grams of mascarpone
• 400 ml semi-skimmed milk
• 220 grams of nutella
• 4 egg yolks
• 30 grams sugar

• 250 grams of mascarpone
• 400 ml semi-skimmed milk
• 2 vanilla beans
• 100 grams sugar
• 4 egg yolks

• 1 dark chocolate bar
• 125 ml almond cream brick
• whipped cream

NUTELLA ICE CREAM

In a saucepan, heat the mascarpone with the milk and add the nutella. Let it melt, stirring occasionally. Turn off the heat and allow to cool. Meanwhile, whisk your egg yolks with the sugar. Add it to the previous preparation gradually while whisking. Gently re-heat and stir constantly until the mixture forms a layer on the back of the wooden spoon.Do not boil as this may cause the mixture to coagulate. Allow to cool before turbining. Set aside in the freezer

VANILLA ICE CREAM

Split your vanilla pods in half lengthwise and extract the seeds with a knife. In a saucepan, heat the mascarpone with the milk and add the vanilla seeds and pods. Let it melt, stirring occasionally. Turn off the heat and allow to cool. Meanwhile, whisk your egg yolks with the sugar. Gradually add to the previous preparation while whisking . Put it back on the heat and heat gently, stirring constantly until the mixture forms a layer on the back of the wooden spoon. Do not boil as this may cause the mixture to coagulate. Let cool, remove your vanilla pods and start turbining. Set aside in the freezer

CHOCOLATE COULIS

Melt your chocolate in a double-boiler with the cream, stirring occasionally, and let it cool.

TO SERVE

In each cup, put a large scoop of ice cream in the nutella, a large scoop of vanilla ice cream. On top, pour some chocolate coulis and finish with my homemade whipped cream that you will find in my recipes, and with some chocolate chips.

Serves: 6 verrines

Prep. time: 15 minutes

Cook time: around 10 minutes

• 80 grams pure cocoa powder
• 50 grams agave syrup
• 140 grams hulled buckwheat 
• 300 ml almond milk
• 2 tbsp Chia seeds
• 1 banana
• 1 handful of crushed hazelnuts

Soak the hulled buckwheat and the Chia seeds in water overnight.

Rinse and drain thoroughly.

Transfer the mixture to a blender and blend until smooth.

In a saucepan over medium heat, fry the almond milk and cocoa powder. Add the agave syrup and the mixture from the blender.

Allow to cool.

In a verrine, line the bottom with a few pieces of banana, cover with the chocolate cream. Sprinkle with the crushed hazelnuts.

Place in the fridge for two hours before serving.