Growth and comfort do not coexist, for it demands change and challenges, but it is the very foundation of all greatness – Benjamin Franklin This is the area in dessert world that is extremely foreign for me, who is classically trained in French pastry in which butter, milk, cream and egg are the staple; gelatine is the most common setter; and honey is highly regarded. This is the area in dessert world that I usually avoid; or rather - scared of. This year is about training myself to translate as close as possible the signature dishes I usually create into plant based recipes. If anything last year taught me, is to push myself to broaden the boundaries of my skills & capabilities. Just like last year, I might surprise myself in the process. Pictured here is vegan meringue with freeze dried raspberries, raspberry and lychee sorbet with raspberry jam and vegan cream. #plantbased #vegan #vegandessert