For the dark mousse, melt the bittersweet chocolate and mix with egg yolks, simple syrup, and whipping cream.

Fold in whipped cream and flavor with Grand Marnier.

Fill terrine pans with the mousse and chill for half an hour.

In the meantime, melt the milk chocolate and mix with egg yolks, simple syrup, and whipping cream.

Add water to the gelatin, remove excess water, dissolve in slightly warmed rum, and stir into the chocolate mixture.

Fold in whipped cream.

Spread on top of the first layer in the terrine pans and chill another half hour.

Now melt the white chocolate and mix with egg yolks, simple syrup, and whipping cream.

Add water to the gelatin, remove excess water, dissolve in slightly warmed Bacardi, and stir into the chocolate mixture.

Fold in whipped cream.

Fill in the third layer in the terrine pan and for best results, let chill overnight.

Preheat oven to 350 °F (180 °C).

Prepare the vanilla crescent dough and let rest for about half an hour.

Form rolls that are the length of your terrine.

Bake them for about 10 minutes.

For the mousse, boil milk with the halved vanilla beans.

Remove the beans and scrape the pulp into the milk.

Add water to the gelatin, remove excess, and dissolve in the milk.

Beat the egg yolks and sugar in a double boiler then beat in the milk until it begins to thicken slightly.

Fold in the whipped cream and flavor with whisky.

Fold the chocolate and almonds into the mousse.

Now fill the terrine pan with the vanilla sticks and the mousse alternately and chill for several hours.

In the meantime, prepare the sabayon and flavor with calvados.

Remove the cooled terrine from the pan and dust with cocoa powder and confectioner’s sugar.

Cut into servings and serve with the calvados sabayon.

Mix the yogurt with the confectioner’s sugar.

Add water to the gelatin and remove excess.

Warm the orange juice and lemon juice together and dissolve the gelatin in it.

Mix into the yogurt.

Whip the cream and fold it in.

Fill a terrine pan and chill for 3 hours.

Remove from the form and cut into servings.

Peel, halve, and core the pears and cook in a covered pot with white wine and a little less than half (60 g) of the sugar.

Purée in a blender and sieve.

(You should have about 1 cup (250 ml) of fruit purée.

) Beat the egg yolks with the rest of the sugar.

Bring the pear purée briefly to a boil, dissolve the moistened gelatin in it, and mix into the egg, stirring constantly.

Beat until the mixture is cold and has a creamy consistency.

Fold in the whipped cream and flavor with pear brandy.

Pour in a bowl and chill for at least 3 hours.

For the sabayon, mix egg yolks with sugar, cocoa powder, and milk and beat in a warm water bath until creamy.

Flavor with crème de cacao and beat again.

Make gnocchi from the mousse, place on dishes, and serve with chocolate sabayon.

Beat the egg and egg yolks with granulated sugar in a double boiler and then beat in a cold water bath until cold.

Add cold water to the gelatin, remove excess, and dissolve in slightly warmed rum and kirsch.

Stir in, add the lebkuchen spices, and carefully mix in the melted chocolate.

Cut the lebkuchen into small pieces, mix in, and then fold in the whipped cream.

Chill for 3–4 hours.

In the meantime, take the oranges apart and marinate in confectioner’s sugar and Grand Marnier.

Make gnocchi from the mousse, place on dishes, and garnish with the marinated orange pieces.

Sprinkle with chopped mint before serving.

Beat the egg and egg yolk in a bain-marie until creamy.

Add honey and beat more.

Add cold water to the gelatin, remove excess, and dissolve in warmed Grand Marnier.

Stir into the egg mixture.

Melt the white chocolate in a bain-marie, stir in, and let cool.

Carefully fold in the poppy and whipped cream and chill for 2–3 hours.

In the meantime, melt the dark chocolate in a bain-marie.

Fill a parchment paper cone, pipe a lattice onto parchment paper, and freeze.

Make gnocchi from the finished honey poppy mousse, place on dishes, and serve with fresh strawberries and some strawberry purée.

Break pieces off the chocolate lattice and place decoratively on the mousse.

Dust with confectioner’s sugar and sprinkle with chopped mint before servings.

Beat the egg yolks with sugar, vanilla sugar, and lemon zest until creamy.

Add cold water to the gelatin and remove excess.

Warm rum, apricot brandy, and marmalade and dissolve the gelatin in it.

Beat the egg whites to stiff peaks with granulated sugar.

Mix the quark and sour cream.

Stir in the egg yolk and apricot gelatin mixture.

Alternately fold in the whipped cream and egg whites.

Fill small molds—preferably triangular—with mousse and chill.

Preheat oven to 400 °F (200 °C).

Prepare the strudel dough according to the recipe, cut into triangles and place on a buttered or parchment paper lined baking sheet.

Sprinkle the triangles with confectioner’s sugar and bake for about 5 minutes, until the sugar caramelizes.

Place the well cooled quark mousse in the middle, place a strudel leaf on top.

Place preserved apricots on the strudel and another strudel leaf on top.

Garnish with mint and apricot purée.

Beat the egg yolks with sugar and sherry in a bain-marie until creamy.

Add water to the gelatin, remove excess, and dissolve in the warm egg mixture.

Beat the mascarpone into the cooled cream one spoonful at a time.

Whip the cream and fold into the sherry cream.

Fill small molds or coffee cups and let cool completely.

Dip in hot water before removing from the molds and dust with cocoa powder.

Wash and halve the strawberries.

Froth half of the butter in a pan.

Sprinkle the pepper in the pan, then add the strawberries and sugar and briefly sauté.

Deglaze with Grand Marnier.

Season with orange juice and lemon juice.

Mix in the rest of the butter before serving.

Remove the sherry mousse from the molds and garnish with strawberries.

Melt both chocolates in a bain-marie.

Beat the egg yolks in a bain-marie until creamy and mix into the chocolate.

Add cold water to the gelatin, remove excess, warm orange juice, and dissolve the gelatin in it.

Stir in orange juice, instant coffee powder, and crème de cacao.

Lightly whip the cream and carefully fold in.

Chill for at least 2 hours.

For the mango purée, peel the mango, pit, and cut into slices.

Boil water with sugar and stew the mangos until soft.

Blend and sieve.

For the coffee sauce, mix the simple syrup with instant coffee powder.

Place the finished mocha mousse on dishes and garnish with sesame waffles, mango purée, and coffee sauce.

Mix the buttermilk with warmed honey and orange zest.

Whip the cream.

Add water to the gelatin, remove excess, and dissolve in warmed orange juice.

Stir the orange juice into the buttermilk.

Stir over ice until the liquid begins to gel.

Fold in the whipped cream and chill for 3 hours.

In the meantime, prepare the burgundy cherries and portion into deep dishes.

Using a spoon, create gnocchi from the mousse and place on top of the cherries.