Cream

It may be French in origin but Quiche Lorraine is a global favourite. We revisit the classic and update it with a crunchy shortcrust pastry.

A double dose of dark and milk chocolate combine in these Beignets. These These puffs of deep-fried choux pastry are heavenly served with a rich chocolate sauce, but you could serve them with any dipping sauce you like - a classic vanilla anglaise would be sublime.

Silky crèmes crowned with nutty praline? We only have one thing to say about this French dessert: Oui, s’il vous plaît.

Montrachet's double-baked crab soufflés are superb - thankfully, they've shared the recipe so you can enjoy them at home.

Anchovy's soft vanilla ice-cream and strawberries gets a kick of Kampot pepper in every scoop for a spicy dessert dish.

A beautiful bavarois for a saffron-cardamom infused yoghurt dessert, topped with pistachios.

Curtis Stone shares his recipe for an almond friand tart with rhubarb compote, strawberry sorbet and tarragon crémeux.

A buttermilk cake is layered with a chocolate truffle mousse for a wonderfully decadent cake, perfect for parties and celebrations.

“This is a classic Brazilian dessert in the manner of a trifle or tiramisù,” says chef, Luke Burgess.

“We took the banana split off the menu once and there was a petition started to bring it back. It’s still on the menu, end of story,” say Elvis Abrahanowicz and Ben Milgate of Bodega restaurant.