Pour double cream in a Mibrasa casserole dish. Split vanilla pod lengthwise, scrape out the seeds and add to the cream. Place in the Mibrasa oven on the top grill for 2 minutes. In a bowl, whisk together the egg yolk and sugar. Remove the cream from the oven and leave to the side to drop to room temperature. Take out the pod and mix in the beaten egg.
 

Place the brioche slices in the mixture and leave in for 20 minutes. Take out the soaked brioche removing the excess mixture and place the slices directly on the top grill of the Mibrasa for 1 minute and then flip over.

Plate the brioche and serve with ice cream or chocolate ganache.

Mix water with maize starch in a glass and then transfer into a Mibrasa casserole dish together with cherries, wine and sugar. Leave to cook in the Mibrasa for 5 minutes stirring at halftime. Remove from the oven and add lemon juice.

Spread the sponge slices with some softened butter and lightly grill a few seconds on each side to get the grill marks and add a smoky flavor. Make sure to spread on enough butter for the flavor but not too much that it drips off the cake.

Remove the slices from the grill and plate with cherries and a little whipped cream as a garnish.

To make the compote, infuse black tea in water with sugar in a Mibrasa casserole dish and heat in the Mibrasa. When it starts boiling or after a minute, remove from the oven and set aside. Add the mixed fruit and cover with a lid and set aside to stand for 2 minutes. Remove the tea bag and return the casserole dish back in the oven for a further 3 minutes so the liquid reduces.

Toast the couscous with butter in a preheated Mibrasa casserole dish. Add water and spices and then stir. Cover and leave for 3 minutes for the couscous to hydrate. Take the infused tea and fruit, add lemon juice and stir. Remove a half a cup of hydrated fruit and add to the couscous. 

To plate, use a mold to form a base of couscous, top with the rest of the compote and garnish with a scoop of ice cream or vanilla coconut. A candied orange would also go well to finish this dish.  

Whip egg white to a soft peak with a tablespoon of brown sugar and a squeeze of lemon. When firm, mix with mascarpone to form a light and foamy texture.

Cut grapefruit in half and spread butter cream. Sprinkle with brown sugar and cook for 2 minutes directly on the grill.

Serve the grapefruit with a spoonful of mascarpone.

To make the syrup, peel pineapple skin and place directly on the grill for 2 minutes. Remove, cut into small pieces and add to a small Mibrasa casserole dish with kaffir lime leaf, water and sugar. Place the casserole dish in the Mibrasa and cook for 4 minutes and then set aside for later.
 

Peel the mango and cut it into 2 halves. Place the mango along with the pineapple directly on the grill for 2 minutes. Turn over and cook for a further minute.

Cut the mango and pineapple into slices and serve with syrup on the side.  

In a large bowl, beat 2 eggs. Continue beating while pouring in milk and cream. Add the sugar and mixed spices and whisk all the ingredients together well.
 

Spread chocolate ganache on 3 slices of bread, dip into the egg mixture and then set aside on a plate. Dip the other 3 slices of bread, remove and place on top of the chocolate bread slices to close the sandwich. Place the sandwiches into a Mibrasa gastronorm tray and cook for 2 minutes. Remove from the tray, flip over and place directly on the bottom grill. 
 

Take half an orange and cut into thin slices. Place the slices in a Mibrasa casserole dish to cook for 2 minutes. Add maple syrup and orange juice to the cooking oranges and leave in for a further 2 minutes.
 

Plate the chocolate sandwiches and serve with orange sauce on the side. 

Peel and core an apple, and then slice using a mandoline slicer. Leave the slices to soak in water with a few drops of lemon so they don’t oxidize.

Using a mold, cut out circles or squares from the pastry. Gently press down the apple slices on top of the pastry. Brush over with butter and sprinkle with sugar. Place 2 tarts in a Mibrasa gastronorm and cook for 4 minutes.

Serve with vanilla ice cream to give a lovely hot-cold contrast.

Cut the nectarines into wedges and half or quarter the strawberries depending on their size. Mix the fruit in a Mibrasa casserole dish with 2 tbsp. of brown sugar and corn starch.

In a bowl, mix flour, active yeast powder and sugar. Add milk and butter to form a paste and then roughly cover the fruit mixture so that parts of the fruit are left exposed. Place the casserole dish in the Mibrasa and cook for 6 minutes.

Serve the cobbler with fruit sauce, or cook in a single cocotte and serve with ice cream or sorbet.

Plate the dish by lining up the grilled orange slices, pineapple on the side and shredded panettone on top. Finish by drizzling over blood orange jus.