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I was recently on vacation in Florence and was told that the food was good in all the restaurants, even the more touristy ones, which turned out to be true, much more so than in Venice, for example, where it’s sometimes more of a lottery. I’ve discovered a dessert equivalent to the one I’m proposing here. Of course, I didn’t have the recipe, so I went on instinct. I didn’t want to add gelatine or agar-agar, and I wanted a dessert that wasn’t too sweet, with a topping that would excite the taste buds. I found a creamy ricotta for this chilled dessert, but it will also work with a firmer, grainy ricotta. The cream itself only really comes into its own with the bitter almond macaroon base and tangy coulis!

A new invitation to indulgence! This is a sweet South Korean recipe, typical of street food and absolutely delicious. These are small dough cakes filled with sugar and chopped nuts or peanuts. I tasted them in Seoul many years ago and fell in love with them immediately. The recipe is simple to prepare, with classic ingredients. The sugar inside melts during baking, so you’ll need to eat them as quickly as possible to enjoy their crisp, melt-in-the-mouth texture!

A deliciously moist lemon cake, topped with a lemon and mascarpone chantilly. There’s little sweetness on the palate, revealing the exquisite flavours of this beautiful citrus fruit. For once, I bake in non-ventilated heat, to keep the cake flat and avoid a lump in the center.