Add the vanilla, cinnamon and condensed milk and beat again briefly to combine. Drop in spoonfuls of the plum puree and fold through gently so the mixture is streaky. Pour into a plastic container ...

Let cool slightly, then puree and press through a sieve to remove seeds and skin. You should have about 2 cups puree. Stir in the cassis and lemon juice to taste. Chill thoroughly, then churn in ...

Fold in the peach puree, followed by the whipped cream, mixing gently to maintain the fluffy texture. Arrange the peach and plum slices on top of the cheesecake in a decorative pattern.

Cauliflower puree served with salad made of shredded cauliflower, onion, capers, raisins, bell peppers, coriander, mint leaves and chopped plum. Blend the cooked saffron and vanilla cauliflower into a ...