The four seasons

Winter

For the coconut mousse
100 g of coconut milk
40 g of desiccated coconut
190 g of cream
30 g of sugar
150 g of whipped cream
3 g of gelatine sheets

For the scalded raspberries
50 g of fresh raspberries
25 g of sugar

For the white chocolate jelly
200 g of milk
15 g of sugar
22 g of white chocolate
3 g of agar

For the yoghurt biscuit
50 g of butter
50 g of icing sugar
50 g of flour
10 g of yoghurt powder

For the soft yoghurt biscuit
50 g of fresh egg whites
10 g of finely ground almonds
15 g of sugar
5 g of whole yoghurt

For the puffed white chocolate
150 g of white chocolate
40 g of sunflower oil

For the sugar meringue for the snowman
25 g of fresh egg whites
50 g of sugar

Other
the rock from the avalanche
the snow-covered tree
meringue powder for snow

Autumn

For the milk chocolate cream
75 g of cream
20 g of milk
25 g of egg yolks
20 g of sugar
45 g of milk chocolate

For the chocolate ice-cream
350 g of milk
45 g of sugar
20 g of glucose
15 g of cocoa powder
45 g of plain chocolate
1.5 g of ice-cream stabiliser

For the chocolate biscuit
120 g of flour
22 g of cocoa powder
2.5 g of bicarbonate of soda
110 g of soft butter
80 g of cane sugar
32 g of sugar
1.5 g of salt
110 g of chocolate

For the cocoa meringue
9 g of powdered egg white
35 g of sugar
125 g of water
18 g of cocoa powder

Other
fresh Greek yoghurt
strawberry jam
chocolate decorations
vine with a bunch of chocolate grapes

Spring

For the yoghurt cream
130 g of fresh cream
5 fresh egg whites
50 g of sugar
2 sheets of gelatine (2 g each)
100 g of white chocolate
1 pinch of salt
150 g of fresh Greek yoghurt
20 g of yoghurt powder

For the pistachio ice-cream
600 g of milk
230 g of cream
8 g of glucose
45 g of inverted sugar
70 g of powdered milk
125 g of sugar
5 g of ice-cream stabilizer
70 g of water
200 g of green pistachio nuts

For the passion fruit biscuit
60 g of egg yolks
30 g of sugar
250 g of white chocolate
125 g of butter
200 g of egg whites
60 g of sugar
100 g of passion fruit juice

For the crunchy wings
200 g of almond TPT
35 g of aged egg white
100 g of sugar
40 g of aged egg white
25 g of water
red food colouring in drops

For the passion fruit meringue
3 g of powdered egg white
25 g of sugar
5 g of lyophilised passion fruit
65 g of fresh egg white
65 g of water

Other
green pistachio nut chips
mixed fresh vegetable sprouts
mixed fresh flowers
fresh passion fruit

Summer

For the lemon jelly
50 g of water
50 g of sugar
50 g of fresh lemon juice
1 sheet of gelatine

For the peach liqueur jelly
115 g of water
35 g of sugar
1 sheet of gelatine
peach liqueur

For the black sesame biscuit
160 g of egg yolks
250 g of egg whites
160 g of sugar
40 g of flour
240 g of black sesame praline

For the yoghurt and black sesame ice-cream
340 g of milk
480 g of cream
280 g of sugar
120 g of powdered milk
6 g of ice-cream stabiliser
2,000 g of fresh Greek yoghurt
40 g of black sesame praline

For the black sesame meringue
130 g of egg whites
50 g of sugar
45 g of black sesame praline

Other
apricot jam
hazelnut, almond and silver pine nut "rocks"
silver chocolate "waves"

Winter

For the coconut mousse
Boil the coconut milk with the desiccated coconut. Leave to rest for 10 minutes and filter through a strainer. Add the sugar and gelatine. After about 10 minutes, fold in the whipped cream.

For the scalded raspberries
Heat a saucepan and scald the raspberries mixed with the sugar.

For the white chocolate jelly
Boil the milk with the sugar and agar. Take off the heat and add the broken chocolate, mix and spread on a tray to a thickness of 0.5 cm. Leave to cool in the fridge.

For the yoghurt biscuit
Mix all the ingredients and knead. Make cylinders and freeze them. Grate the frozen dough onto a sheet of leather and cook at 140 °C for 4 minutes.

For the soft yoghurt biscuit
Chop everything in a mixer for 5 minutes. Filter through a strainer and pour into a siphon. Charge with gas and leave to rest for 12 hours. Fill plastic cups and cook in the microwave for 1 minute.

For the puffed white chocolate
Melt the two ingredients and temper them at 32 °C. Fill the siphon, charge it and shake it. Fill the individual moulds and place in a vacuum to allow the mixture to rise; leave to cool for about an hour and turn carefully out of the mould only when the chocolate has set.

For the sugar meringue for the snowman
Whisk in a bowl and heat in a bain-marie at 50 °C.
Whisk using an electric whisk to obtain a soft, foamy consistency. Use an icing bag and a smooth nozzle to pipe the meringue onto a sheet of baking paper, forming a small and a medium cylinder joined at one end, representing the body and head of the snowman. Leave to dry at 50 °C for 4 hours and finish decorating.

Autumn

For the milk chocolate cream
Cook the yolks with the sugar, milk and cream in a bain-marie for 10 minutes. Take off the heat and add the chocolate. Mix thoroughly and store in the fridge.

For the chocolate ice-cream
Heat the milk with the sugar, the stabiliser and the glucose. Place the chocolate and cocoa in another bowl. Chop and leave to rest for 12 hours in the fridge. Process in the ice-cream machine and store at -20 °C.

For the chocolate biscuit
Cream the butter with the sugars, add the sieved flour and cocoa, the bicarbonate, salt and, at the end, the finely chopped chocolate. Leave to rest in the fridge for a few hours and bake at 180 °C for about 9 - 10 minutes.

For the cocoa meringue
Chop everything and leave to rest for 5 minutes. Whip up and spread on a sheet of baking paper. Leave to dry for 3 hours until it is nice and crisp.

Spring

For the yoghurt cream
Cook the egg whites with the sugar and cream in a bain-marie; take off the heat and add the chocolate, gelatine and the 2 types of yoghurt. Mix thoroughly and store in the fridge.

For the pistachio ice-cream
Heat the milk, cream, glucose and inverted sugar in a saucepan to 30 °C; add the milk powder, sugar, stabiliser and water. Heat to 80 °C. Take off the heat, add the pistachios and the praline and chop with a mixture for about 10 minutes. Fill the Pacojet containers and freeze to -30 °C.

For the passion fruit biscuit
Whisk the egg yolks with the first part of the sugar; melt the chocolate with the butter; whisk the egg whites with the remaining sugar and combine all the ingredients together carefully. Then add the passion fruit juice. Pour onto a baking tray and bake at 185 °C for about 30 minutes.

For the crunchy wings
Cook the sugar with the water at 119 °C; whisk the egg whites and pour in the hot sugar. Continue whisking for at least another 10 minutes. Mix 40 g of whites with the almond TPT and colour with 3 drops of red colorant. Add the meringue. Spread the whisked mixture inside a bird's wings mould on a silicone baking sheet. Leave to dry for 50 minutes. Bake in the oven at 170 °C for 8 minutes.

For the passion fruit meringue
Mix all the ingredients and leave to hydrate for 5 minutes. Whisk with an electric whisk for 10 minutes to obtain a soft, frothy consistency. Use an icing bag to pipe the light meringue in the shape of a bird's head. Dry at 50 °C for 2 hours.

Summer

For the lemon jelly
Heat the water with the sugar, add the gelatine and then the lemon juice.
Cool in the fridge.

For the peach liqueur jelly
Heat the water with the sugar, add the gelatine and then the liqueur.
Cool in the fridge.

For the black sesame biscuit
Chop all the ingredients in a mixer for 10 minutes; fill a siphon and charge it with gas. Cook the biscuit in plastic cups in the microwave for 1 minute.

For the yoghurt and black sesame ice-cream
Heat the milk and cream to 30 °C. Add the sugar, powdered milk and stabiliser. Cook at 80 °C, leave to cool to 50 °C, then add the yoghurt and black sesame praline.
Chop in a mixer for 5 minutes and leave to rest in the fridge for 24 hours.
Process in the ice-cream machine. Store at -18 °C.

For the black sesame meringue
Whisk the sugar with the egg white for 10 minutes. Add the praline with a spatula, spread on a baking tray and bake in the oven at 120 °C for about 30 minutes.