Ingredients for 4 persons:
8 figs, 400 g raspberries, 150 g icing sugar, 50 cl Framboise Morand juice of 1 lemon, 1 dl whole cream, 4 to 8 scoops of vanilla ice, garnish: mint leaves.

Preparation :
Cut each peeled fig into six slices. Purée half the raspberries and pass them through a sieve or strainer. Add the juice of the lemon, the sugar and Framboise Morand. Whip the cream.

Services :
Pour the raspberry coulis onto the plates (like a mirror), arrange the scoops of ice cream with the figs on top, garnish with the remainder of the raspberries, the whipped cream and the mint leaves.

Ingredients for 4 persons:
200 ml espresso coffee, 2 to 3 cl of Williamine® Morand, 3 eggs, 60 g sugar, 150 g mascarpone cheese, 150 g cottage cheese, 120 g sponge finger biscuits, 1 soup spoon of cocoa powder, 4 poached pears cut into quarters.

Preparation :
Allow the espresso coffee to cool and add the Williamine® Morand. Separate the eggs. Mix the egg yolks and sugar. Whip to a mousse. Add the mascarpone. Whip the egg whites until stiff and carefully mix into the mass of the mascarpone. Dip the biscuits into the espresso flavoured with Williamine® Morand and arrange half of them in a gratin dish or mould. Incorporate half the mascarpone mixture. Spread the pears and the remainder of the biscuits on top. Cover the whole with the rest of the mascarpone mixture. Refrigerate for at least four hours before serving.

Services :
Before serving, dust with the cocoa powder and icing sugar, and garnish with mint leaves or seasonal small fruits (for the colour effect).