Mousse cake entremet with white peach mousse, pistachio yoghurt mousse, strawberry jelly, and salted pistachio white chocolate cremeux.

Toasted walnut sponge cake filled with browned butter cream and chunks of persimmon.

I made these imagining them as pumpkin pasties (of Harry Potter fame). Flaky pastry filled with spiced pumpkin.

chiffon cake layered with intense browned butter whipped cream and strawberries. flavoured with elderflower.

whole wheat pastry and two fillings: swiss chard & za’atar or corn & kimchi, both with a creamy and cheesy filling.

Vanilla and rooibus flavoured cookies with caramelized white chocolate and cashews. Chewy, aromatic, sweet and fruity from the rooibus.

A fruity and herbaceous texture-ful ice cream, infused with lavender, then strewn with chunks of roasted peach and lavender shortbread

vanilla ice cream swirled through with strawberry rhubarb compote and oat crumble.

Lemongrass, strawberry and black glutinous rice semifreddo – sort of like an extra creamy and sliceable no-churn ice cream for a crowd.

Cake layered with roasted rhubarb and strawberries, vanilla pastry cream, and frosted with a rhubarb strawberry icing.

Based on Pierre’s Herme’s classic ispahan flavour combination, this cake has a rosewater sponge, lychee mousse and fresh raspberries.

Sponge cake filled with roasted apricot and foraged spruce tip-infused cream and maple-candied pine nuts. Bright and refreshing.

macaron shells flavoured with a bit of chestnut flour and filled with whipped cream and rum-spiked chestnut puree

A classic (and quite refreshing) black forest cake: chocolate chiffon, plenty of whipped cream, and kirsch-soaked cherries.

Whole wheat choux with speculoos craquelin, vanilla bean and chestnut pastry cream, and plenty of whipped cream.

Almond pastry, jasmine pearl pastry cream, and finished with jasmine poached peach halves