| | cinnamon ice-cream |
| 1/4 | l | Milk (7/8 cup) |
| 1/4 | l | Cream (7/8 cup) |
| 4 | | Egg yolks |
| 80 | g | Granulated sugar (2 7/8 oz) |
| 3 | tb | Ground cinnamon |
| | dough |
| 80 | g | Butter (2 7/8 oz) |
| 100 | g | Granulated sugar (3 1/2 oz) |
| 1 | | Egg |
| 1 | ds | Salt |
| 1/2 | | Vanilla bean; scrapped |
| 3 | tb | Whipping cream |
| 1/2 | | Lemon; grated rind |
| 150 | g | Sifted flour (5 1/3 oz) |
| 100 | g | Ground almonds (3 1/2 oz) |
| | rhubarb tart |
| 400 | g | Rhubarb (7/8 lb) |
| 50 | g | Granulated sugar (1 3/4 oz) |
| 3 | tb | Water |
| 1/4 | l | Heavy cream (7/8 cup) |
| 2 | tb | Kirsch |
| 1 | | Vanilla bean; slit |
| 4 | | Egg yolks |
| | Butter for the flan ring |
| | Flour for dusting |
| 3 | tb | Coarse sugar |
| | strawberry sauce |
| 400 | g | Strawberries (7/8 lb) |
| 100 | g | Granulated sugar (3 1/2 oz) |
| 3 | tb | Water |
| 2 | tb | Kirsch |
