Almond & Cointreau tuile with fruits of the forest recipe

1.Start this recipe a day ahead. To make the sauce, place berries in a small pot with sugar, honey, lemon juice and water. Bring to the boil then remove from heat.

2.Squeeze gelatine to remove water, add to pot then blend with a hand-held blender and put through a strainer to remove seeds. Cool in the fridge for 5 hours.

3.To prepare the tuiles, preheat oven to 160°C. Mix all the ingredients into a smooth paste then spoon out mixture into thin 10cm discs on a baking paper-lined tray (it will make more than you need). Cook in the oven for 10-12 minutes.

4.To make the berry mousse, whip the cream until soft peaks form. Whip the ricotta together with the sugar. Combine ricotta gently with cream and add three-quarters of the berry sauce; don’t overmix as you want a ripple effect. Refrigerate for 5-6 hours to firm up.

5.To serve, place a spoonful of mousse on the plate followed by a tuile. Add another spoonful of mousse, some fresh berries and top with another tuile. Garnish with more berries, some of the remaining berry sauce and mint tips, plus edible flowers and a few dots of sapa if using.