Vanilla pod

Tofu panna cotta is a refined blend of Italian classic and modern nutrition approach. This light, delicate dessert retains the silky texture of traditional panna cotta but replaces cream with soft tofu, making it healthier and lighter. Maple syrup adds natural sweetness, while vanilla bean infuses the refined mixture with aroma. Gelatin provides structure, and fresh berries complement the delicate flavor with bright notes of freshness. Tofu panna cotta is perfect for those seeking an exquisite yet light dessert.

Raspberry coulis is an exquisite French sauce that delights with its rich berry sweetness, subtle notes of vanilla, and a light acidity from apple cider vinegar. Its roots trace back to the traditions of French gastronomy, where fruit sauces complement both desserts and meat dishes. The deep aroma of red wine adds nobility to it, while its delicate consistency makes it an ideal accompaniment to cheese pancakes, ice cream, and gourmet game dishes. This sauce is not just a plate decoration; it awakens taste sensations, turning every meal into a gastronomic journey. It is prepared through slow infusion and careful straining, preserving the natural freshness of raspberries and creating a harmonious blend of flavors.

Mikhail Kurokhtin, chef of the Midsummer restaurant, shared the recipe with us.

Recipe from Dominique Ansel's book "Anyone can bake. A unique dessert designer from the best pastry chef in the world.

Plum, combined with vanilla, immediately reminds of some French desserts like the great plum tart. The plum for this jelly can be any: purple, red or yellow.

The joy of all Greek children - a quick dessert made from Greek filo pastry soaked in aromatic cream. Recipe from the Moscow restaurant Kefi, whose kitchen is headed by Evgeny Dokunin.

Chef Yuri Goloperov shared the recipe from the Lark Café restaurant menu with us.

Crème brûlée is an exquisite dessert of French cuisine, born in the Middle Ages. Its delicate texture and crispy caramel crust create a unique combination of flavors: the creamy velvetiness contrasts with the light bitterness of caramel. The classic recipe includes an aromatic vanilla pod that fills the cream with subtle, deep notes. The secret to its preparation is baking in a water bath, which helps maintain its airy structure. The chilled dessert is topped with caramelized sugar that produces a pleasant crunch when broken with a spoon. Crème brûlée pairs perfectly with fresh berries—raspberries, strawberries, blueberries—adding lightness and freshness. This dessert captivates hearts with its elegant simplicity and refined taste, making each spoonful a delight.

Chef Arina Zhuravleva shared the recipe with us.

Andrey Vinogradov, chef of the restaurant "Kalinka moya", shared the recipe with us.

Oksana Kuznetsova, brand chef and co-owner of La poste, shared the recipe with us.

Recipe taken from Victoria Rosenthal's book "Fallout: The Official Vault Dweller's Cookbook.

Recipe taken from Victoria Rosenthal's "Fallout: The Official Vault Dweller's Cookbook.

Gooseberry pie is a refined dessert of European cuisine, captivating with the rich taste of sweet and sour berries in harmony with soft custard and a crispy almond crust. Its roots trace back to traditional village recipes where gooseberries were available and valued for their freshness. The preparation of this pie is an art that combines the tartness of berry syrup with the tenderness of cream on a crunchy dough. It is perfect as a treat for tea or a festive dessert, especially in the summer season when gooseberries reach their tangy ripeness. This pie pleasantly surprises with its complexity of textures: dense shortcrust pastry, silky cream, and sweet-sour filling create a rich flavor balance. Serve it with ice cream and syrup to highlight its depth and complement the sweet notes with fresh coolness.

This is a classic French dish. I was a little confused by the fact that the apples are first sprinkled with grated biscuit and then covered with cream. It should probably be the other way around, but that's also true. The apples should be sour to somehow withstand the sugar glaze that lies on top.