Sweet, tart and wonderfully autumnal, Rosehip and Apple Jelly is full of the flavours of the fall. Perfect for serving with a tangy cheddar.

Almond cake with grapefruit, lime, lemon, orange and clementine gelée. This dessert is light and perfect for the summer.

Smooth and creamy coconut milk panna cotta is layered with a fresh strawberry gelee for a simple but beautiful summer dessert.

Vanilla Panna Cotta with a Strawberry Gelee! An elegant, restaurant worthy dessert you can make at home!

Old Fashioned Cheesecake with Apricot Bees (in Hebrew)

Coconut, mango, and passion fruit for an exotic tart. A crowd-pleasing dessert.

Chocolate Mousse with Mango Gelee. Share this layered dessert w/ your loved one on Valentine’s Day! It’s rich, smooth and sweet.

Exotic fingers - pistachio-coconut-mango-banana-and passion fruit amazing layers cake! (in Hebrew)

These pretty, little strawberry-raspberry cheesecake squares are creamy, dreamy, no bake delights!

Pecan cream squares, with caramel whipped cream, fresh figs and pomegranate Gelée- perfect for the coming fall. (in Hebrew)

A recipe to surprise ... Cockles with Gelée Gin Tonic (in Spanish)

Champagne solidified with gelatin, ruby-red berries and pomegranate seeds suspended within along with flecks of edible 23-karat gold.

Cappuccino Dessert (in Italian)

Coconut Caramel Pudding, Almond Geleé, Rhubarb Compote

Strawberry Panna Cotta Verrines. Vanilla bean yogurt panna cotta with fresh strawberry mousse, fresh strawberry gelee & strawberry coulis.

Matcha green tea yogurt panna cotta with passion fruit gelée

Coffee Mousse and Geleé

Heart macarons, chocolate souffles & coffee gelee for Valentines

Taking you back in time with a vintage recipe for Tomato Aspic.

Apricot-Cherry Goat Cheese Mousse

Vanilla Bavarian Cream with Strawberry Gelee, topped with macerated strawberries

Coconut Panna Cotta with Papaya Gelee: A simple but elegant taste of the tropics.

Lychee Panna Cotta with Guava Gelée-----a lovely tropical inspired dessert

Ginger panna cotta layered with pear gelee and served with a crunch florentine cookie and vanilla honey sauce.