Soak gelatin in ice water to soften.

Peel the mango and puree it in a juicer.

Combine the milk and granulated sugar and heat until the gelatin dissolves.

Add gelatin to (3) and dissolve.

(4) Cool in ice water to remove heat, then add the cream.

Add (2) and pour into a container and chill in the refrigerator until solidified.

Combine water and granulated sugar and bring to a boil, then cool in ice water to remove heat.

Add milk and coconut milk to (1).

Finely chop the mango for decoration.

Garnish the cooled mango pudding with (1) and pour the coconut milk sauce over it.

Garnish with tapioca, goji berries, and mint to taste and it's done!

Put the butter and chocolate in a bowl and melt them together over a hot water bath.

In another bowl, add the whole eggs, egg yolks, and granulated sugar, place over a hot water bath and whisk until the mixture turns white and forms ribbons.

Add the flour to (2) and mix thoroughly.

Add (1) to (3) and mix.

Pour the batter into a heat-resistant container of your choice, such as ceramic (a good rule of thumb is to fill the container up to 70%).

Bake in an oven at 180 degrees for about 13 minutes.
*Be careful not to overcook it, as it will lose the soft texture in the center.
*If you open the oven during baking, the heat will drop, so be patient and don't open it for a while!

Once cooked until the center is soft and gooey, it's done!

Preheat the oven to 100 degrees.

Add the lard and caster sugar to a bowl and mix until smooth.

Add the flour to (2) and mix with gloved hands. The dough will become crumbly, but will come together when squeezed.

(3) Shape into balls (approximately 10g each).

(4) Place on the baking sheet with space between them.

(5) Bake in a preheated oven for about 25 to 30 minutes.

(6) Once cooked, leave it for a day before eating.

Place all compote syrup ingredients in a saucepan and bring to a boil.

Peel the mango and pineapple and cut each into 1/4 pieces.

Cut the peaches in 1/2.

Add mango, pineapple, raspberry, and peach to the compote syrup, cover with plastic wrap, and let rest in the refrigerator overnight.

Combine the raspberry jam with 20cc of the compote syrup you made.

Cut the mango, pineapple and raspberry into 1cm cubes, place on a plate and shape using a ring mold.

Place the peach next to (1) and garnish with anise, vanilla beans, cinnamon sticks, and mint.

Put some sauce into a spoon and draw a line on the plate.

Finished with vanilla ice cream!

Place the graham cookies in a plastic bag and crush them into crumbs with a rolling pin.

Mix (1) with the melted butter, spread into a mold, and press down with a spoon or your fingers.

Place in the refrigerator and let cool and harden.

Soften the cream cheese in a water bath or microwave.

Add sugar, banana, yogurt, and eggs to (1) in that order, mixing well with a whisk each time.

Add a small amount of the dough (2) to the melted chocolate and mix well.

Pour the batter (2) into the mold with the base.

Gradually add the batter from (3) to (4) and use chopsticks or a similar tool to draw a marble pattern.

Place the mold on a tray filled with hot water to a height of about 1.2 cm, then place it on a baking sheet.
Reduce oven temperature to 150°C and bake for 15 to 20 minutes.

Turn off the oven when the center is trembling.
Place in the oven for about 20 minutes to allow it to heat through.

Once heated through, remove from oven.
Once cooled, chill in the refrigerator and it's ready.