Dessert

Creamy panna cotta with toasted black sesame gets a fresh, gently tart counterpoint from rhubarb. A thin, crisp sesame cookie adds extra crunch.

In this Vietnamese chè chuối, ripe bananas soften gently in creamy coconut milk. Small tapioca pearls lightly thicken the liquid and add a springy bite; toasted peanuts and sesame bring a nutty crunch.

Roasted black sesame gives this sliceable parfait a deep, nutty flavor with a slightly bitter edge. Sour cherry compote keeps the dessert fresh, while airy, fried rice paper pieces add a crisp contrast.

These Malaysian glutinous rice balls have a soft pandan exterior and a liquid gula melaka centre. Freshly grated coconut adds a mild, slightly savoury contrast.

This Malaysian steamed kuih has a fragrant green pandan layer and a soft white coconut milk layer. A touch of sweetness and a pinch of salt keep the flavors bright; once completely cool, cut the cake into neat squares.

Airy dark chocolate mousse gets a fresh counterpoint from sour cherry compote and a handful of toasted buckwheat. You can make most of the three components ahead; add the crunchy element just before serving.

Silky panna cotta with the grassy, floral aroma of pandan gets a fresh counterpoint from ripe mango and lime. Toasted rice adds a dry, nutty crunch to every spoonful.

Soft cubes of sweet potato and taro, tiny sago pearls and fragrant coconut milk make bubur cha cha a dessert with plenty of texture. Serve the soup warm or well chilled.

This Malaysian steamed layer cake alternates green pandan cake with white coconut layers. Rice flour gives it structure, while tapioca flour creates its signature soft, elastic bite. Cut the cooled cake into small squares and eat them by hand.

Soft, warm plums with a hint of cardamom are balanced by cool cream and crunchy buckwheat. A simple dessert with contrast in every bite.

Thin pandan crêpes filled with soft coconut and gula melaka: kuih ketayap is a Malaysian kuih with a fragrant, lightly caramel-like filling. With a thin layer of batter and a supple crêpe, you can roll them up neatly without tearing.

This Malaysian kuih has a compact layer of coconut-rich glutinous rice topped with soft pandan custard. The rice is pressed firmly before the green top layer goes on, so you can cut neat pieces with two clearly distinct textures.

This Breton baked custard develops a deep golden-brown top and a soft, firm center. Dried prunes add fruity sweetness to every slice.

A smooth, fresh cream dessert with lemon, finished with fruity olive oil and crunchy pistachio. You only need a few ingredients, but allow at least four hours for it to set in the fridge.

This panna cotta has a soft, wobbly texture and a creamy vanilla flavor. A quick red berry and lemon coulis adds a fresh note to every spoonful.

Warm, juicy peaches with cool yogurt and thin, crunchy pieces of almond caramel: a simple dessert where temperature and texture do the work.

A dense chocolate cake from Capri, with a thin crisp edge and a moist center. Ground almonds replace the wheat flour; letting the cake cool completely gives it its characteristic firm yet tender bite.

This Italian chocolate pudding is firm enough to serve neatly and soft enough to eat with a spoon. Espresso deepens the flavour of dark chocolate, while a small dollop of unsweetened cream keeps everything in balance.

Crisp, golden-brown pastry shells with a cool filling of ricotta, orange and dark chocolate: cannoli are at their best when filled just before serving. Drain the ricotta ahead of time and give the dough time to rest.

Soft pear, fragrant saffron syrup and fresh lemon come together with creamy ricotta and crunchy pistachio. An elegant dessert that simply needs time to cook gently.

A little white miso gives dark chocolate extra depth. With airy cream, tangy crème fraîche and crisp sesame brittle, this dessert brings bitter, salty, creamy and crunchy together in one spoonful.

A golden-brown, buttery gâteau basque with a soft centre of vanilla pastry cream. The sturdy crust holds the creamy filling inside; let the tart cool completely for neat slices.

Airy poached meringues float on cold vanilla sauce. Toasted almonds and delicate caramel threads give this French dessert a creamy, crunchy finish.

A golden-brown tart with crisp shortcrust pastry, soft lemon cream and pine nuts. Give the filling time to cool completely and set; then you’ll be able to cut neat slices.