Recipes from ‘Chilled desserts and mousses’

• Capuccino mousse

  Dip some coffee beans in melted chocolate to decorate the top of this delicious mousse, and serve it with almond

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• Chocolate crème caramel

  Bernard Muscat's wine recommendation: Sagrantino from Puglia will, with this dessert, give a powerful explosion of flavours.

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• Chocolate marquise

  Serve this with some whipped cream mixed with sugar and grated chocolate, for a truly indulgent treat.

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• Crème caramel

  This is popular in summer, served chilled, and even in winter, served warm. It can be made a couple of

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• Grand Marnier semi-freddo

  Bernard Muscat's wine recommendation: Moscato di Noto served at 6-8ºC.

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• Lemon mousse

  Decorate this with slices of lemon or some hulled strawberries, just before serving. It is best eaten within 24 hours

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• Zuccotto

  This cake is supposed to look like a little pumpkin, hence the Italian name. A more fanciful explanation is that

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