Category: Flans, Custards & Mousses

This recipe for chocolate mousse and vanilla cookies is made by the chef.

This log is made of lemon ice cream flavored with cardamom and verbena, an insert of powerful clementine ice cream, then placed on Swiss meringue flavored with clementine zest to add a touch of light crunch. It is then coated with a chocolate glaze, both dark and milk, with crushed hazelnuts to finish with indulgence and elegance.

This recipe for little exotic fruit mousses is presented by a chef.

Discover a recipe for crème brûlée with asparagus and caramelized hazelnuts, strawberry tartare, and chocolate shavings, perfect for an original dessert. This recipe, featuring white asparagus, hazelnuts, strawberries, dark chocolate, and lemon, is as simple as it is delicious.

Recipe for a dessert proposed by the chef and a partner. Photo credit: Charly Deslandes.

One of my favorite desserts, among many others…, is panna cotta. I continue to enhance it, and here, with this topping of excellent candied fruits, the delight for the eyes and taste buds is guaranteed!

A seasonal fruit charlotte, all in sweetness.

Here is my favorite recipe for rhubarb clafoutis with exceptional flavors.

For a happy marriage of vegetable flan and mussels delicately seasoned with curry, taste my recipe. The flan is creamy, the vegetables are well-flavored, and the mussels add a hint of the sea.

A dessert without a name, at the border between a flan and a pancake.