• Preheat oven to 185 °F (85 °C).
• Mix the egg yolk and sugar.
• Boil the halved vanilla bean in milk and heavy cream.
• Remove from heat, remove the vanilla bean, and scrape the pulp into the milk.
• Mix with the egg yolks.
• Stir in a bain-marie until the mixture thickens.
• Sieve, portion into dishes, and cook for 40 minutes.
• Chill for 2 hours.
• Dust with brown sugar and caramelize in the oven on the highest temperature (or use a kitchen torch).

• Halve the vanilla bean and scrape out the pulp.
• Cream the egg yolk with sugar and vanilla pulp in a double boiler, then beat in an ice water bath until cold.
• Add water to the gelatin, remove excess, and dissolve in warmed kirsch.
• Stir into the egg mixture.
• Whip the cream almost completely, then fold in.
• Fill serving sized dishes and chill for 2 hours.

• Cream egg yolks with sugar in a mixing bowl.
• Place the bowl in a hot water bath, pour in the wine, and beat until it has doubled in volume.
• Fill individual serving sized glasses or use as otherwise desired.

• Mix the mascarpone with honey, orange zest, and confectioner’s sugar until smooth.
• Whip the heavy cream.
• Fold mascarpone mix in the whipped cream and chill.

• Slowly mix the egg yolk and sugar until the sugar has dissolved.
• Boil the milk with the vanilla bean, remove the vanilla bean, and scrape the pulp into the milk.
• Slowly pour the hot milk into the yolk mixture, stirring constantly.
• Now pour the cream into a pot and mix constantly while heating it (not boiling! ) until the mixture begins to thicken.
• You can tell when it is ready because when you blow on the cream while it is coating the cooking spoon, rings will appear that are reminiscent of a rose.
• Then sieve the cream and use as desired.

• Boil the heavy cream, dissolve the chocolate in it, and let cool.
• Before it hardens completely, beat in a stand mixer until creamy, then use as desired.

For the basic cream,

• cream butter with confectioner’s sugar until white.

For the German cream,

• boil ¾ cup (200 ml) of milk (! ) with granulated sugar.
• Mix the rest of the milk with vanilla pudding mix and egg yolks and stir into the boiling milk.
• Cook briefly, let cool, and sieve.
• Then mix the vanilla cream into the buttercream one spoonful at a time and use as you wish.
• Use: This recipe can be used as a classic torte cream, where the basic buttercream can be mixed with various additions.
• Aside from the given vanilla cream, you can make hazelnut buttercream (mix in hazelnuts) or chocolate buttercream (mix in chocolate).

• Boil the millet, vanilla pulp, salt, and milk.
• Simmer on low for about 25 minutes with the lid slightly opened, then sieve.
• Slowly bring the agar-agar to a boil in maple syrup, white wine, and water.
• Remove from heat then bring to a boil again.
• Mix the liquid agar-agar with the millet mixture.
• Before it gels, fold in the whipped cream and fill molds with the mousse.
• Chill for an hour.
• Remove from the molds and garnish with the almond cream.
• For the almond cream, boil the chopped almonds in the cream for 30 minutes.
• Purée in a food processer.
• Mix in egg yolks and stir until cool.
• Sweeten with maple syrup before serving.

• Purée the tofu, honey, and cream in a blender.
• Lightly crush half of the raspberries with a fork and mix into the tofu cream.
• Chill briefly.
• Fill glasses using a piping bag.
• Garnish with the rest of the raspberries.

• Add water to the gelatin and remove excess.
• Warm the amaretto and dissolve the gelatin in it.
• Mix with the sour cream and fold in the almonds.
• Beat the egg whites to stiff peaks with granulated sugar.
• Fold into the cream mixture and fill glasses.
• Chill for 2 hours.
• Garnish with fresh berries.