DIRECTIONS:

1. Simmer the cream with sugar and vanilla beans until it reaches boiling point.
2. In a separate bowl, sprinkle the gelatin in a bowl of 3 tbsp cold water.
3. Using double boiling or microwave, melt the gelatin and pour into the hot cream.
4. Add the yogurt, and mix well.
5. Divide into jars and chill until set.
6. Serve with fruit compote on top.

DIRECTIONS:

1. Mix all items except the buttermilk in a big bowl to crumb-like texture.
2. Make a well in the centre and pour in the buttermilk. Knead gently and briefly until dough comes together.
3. Roll into a rectangle 10cm x 8cm x 2cm thick and cut into 5cm square.
4. Bake at 220ºC till light brown for 12 -15mins. Serve warm.

DIRECTIONS:

1. Put the butter, sugar, liquid glucose and the cream in a pan.
2. Cook the mixture stirring occasionally until it turns golden brown.
3. Take it off the heat and add in the sliced almonds and the candied orange peel
4. Divide the mixture into 20 g balls and place them into silicone molds.
5. Flatten them slightly and bake them in a preheated oven at 180 ºC for 8-10minutes.
6. Allow to cool, take them out and spread with melted coating chocolate.
7. Allow the chocolate to set in the refrigerator for about 15 minutes.
8. Store in an airtight container for a week.

DIRECTIONS:

1. Preheat oven at 200°C.
2. Roll out the pastry on lightly floured surface, 3 mm thick and cut 12 rounds of pastry about 10 cm in diameter.
3. Line French tartlette pan with rounds of pastry, trimming away any excess using a rolling pin.
4. Prepare almond filling : in a bowl of your stand mixer, whisk soft butter with sugar, almond powder and bitter almond extract until very light and fluffy – add eggs little by little, then flour and cream in a steady stream and continue to whisk until it doubled in volume.
5. Spread 1 tablespoon almond filling on the bottom of the tartlet mould (you can do a second tray with the remaining filling).
6. Bake in the lowest part of the preheated oven for 20 or until golden brown.
7. Take tartlets out of the pan and let them cool out on a wire rack.
8. Decorate your almond tartlets with colour berries, kiwi or grapes.
   

   *For the Pâte sablée

9. In a stand mixer, mix butter and icing sugar using a flat beater, until creamy.

10. Add vanilla flavour, salt and egg. Mix well on medium speed.

11. Sift the flour and almond powder into butter/egg cream, then mix just until the dough comes together.

12. Remove dough from the mixer, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.

DIRECTIONS:

1. Cream the butter and the sugar together until light and fluffy.
2. Add in the eggs one by one until fully incorporated.
3. Mix the sour cream and the vanilla extract. Do not over beat at this point or the mixture might split.
4. Sift in the dry ingredients and mix until smooth.
5. Pour the batter in a 6 or 7″ baking tin lined with parchment paper and greased with a little butter.
6. Bake at 170 C for 25-30 minutes or until a skewer inserted comes out clean.
7. As soon as the cake is out of the oven, prick it all over with a skewer or tooth pick.
8. Mix the lemon juice with the granulated sugar for a minute and then brush it all over the