1. Beat the whole eggs, egg yolks and the sugar until the mixture is very thick and pale in colour.

2. Soften the gelatin in the sherry for 5 minutes.

3. Stir the gelatin mixture over hot water until the gelatin is completely dissolved.

4. Combine the gelatin mixture with the egg mixture.

5. Stir in the praline powder.

6. Fold in the stiffly whipped heavy cream.

7. Butter a soufflé dish and tie a standing collar of wax paper around the edge.

8. Turn the cream into the dish and chill it until set.

9. Remove the paper collar and garnish the soufflé with a design of the blanched almonds and decorate it with whipped cream pressed through a pastry bag fitted with a fluted tube.

List of ingredients required:

3 whole eggs
2 egg yolks
3 tablespoons sugar
1/2 cup sherry
1 and 1/2 tablespoons gelatin
1 cup praline powder
1/2 cup heavy cream, stiffly whipped
Almonds, blanched and toasted

1. Roll out the puff pastry on a lightly floured surface to an oblong, about 48×53.5cm (19×21 inches).
2. Trim the edges neatly.
3. Mix the caster sugar and the ground spice together.
4. Brush the pastry very lightly with a little milk.
5. Sprinkle lightly with some sugar and spice.
6. Fold the two longest sides to the center of the pastry to meet.
7. Brush the pastry with a little more milk and sprinkle with more sugar and spice.
8. Fold the long folded sides to the center again.
9. Brush the pastry with a little more milk and sprinkle it with the remaining sugar and spice.
10. Fold the two folded sides together.
11. Cut the pastry strip into twenty 2.5 cm (1 inch) wide pieces.
12. Take one of the pastry pieces and turn it on its side on a lightly floured surface.
13. Flatten slightly with the palm of your hand then roll it out gently on a baking sheet to about 10 cm (4 inches) long ten repeat the process with the remaining pieces.
14. Refrigerate the palmiers for about 30 minutes.
15. Brush each palmier with a little milk to glaze, then bake at 230ºC (450º) mark 8 for 20-25 minutes until they are golden brown and cooked.
16. Transfer to a wire rack to cool.
17. Whip the double cream with the strawberry purée and icing sugar until thick enough to pipe and fill a piping bag fitted with a star nozzle.
18. Pipe the cream on 10 of the pastry hearts.
19. If the strawberries are very large, cut them into slices. If they are small, cut them in half. Leave wild strawberries whole.
20. Arrange the strawberries on top of the cream, then place the remaining pastry hearts on top of the strawberries at an angle.
21. Sift icing sugar slightly over the palmiers and serve.

List of ingredients required:

• 1 quantity of puff pastry.
• 100 g (4 oz) caster sugar.
• 10 ml (2 tsp) mixed ground spice.
• a little milk for brushing.
• 225 ml (8 fl oz) double cream.
• 30 ml (2 tbsp) strawberry purée.
• 10 ml (2 tsp) icing sugar, sifted.
• 450 g (1 lb) fresh strawberries, hulled.
• icing sugar for sifting

1. Scald the cups of light cream together with the bitter-sweet chocolate in the top of a double boiler

2. Stir in the cup of cocoa and the sugar

3. Soften the gelatin in the cup of cold water

4. Stir the gelatin into the chocolate-cream mixture

5. Pour the pudding into a mixing bowl and let it cool while occasionally stirring

6. Stir in the vanilla and the stiffly beaten eggs

7. Pour the mixture into a glass bowl and chill it

8. Just before serving, garnish the pudding with whipped cream and sprinkle it with the grated chocolate

List of ingredients required:

2 cups light cream
2 oz (50g) bitter-sweet chocolate
1/ 4 cocoa
1/2 cup sugar
1 and 1/2 tablespoons gelatin
1/4 cup cold water
1 teaspoon vanilla
6 egg whites, stiffly beaten

Garnish:

Whipped cream
Grated chocolate