15 masterchef recipes

You will simply die and come back again after trying this rich and decadent cake that tastes too good to be true.

Recipe by Mathew Metcalfe - Adapted for North American measurements. It's a complex dessert with a serious wow factor, many elements could be used on their own in various ways to dress up other desserts.

Spinach mousse made with blanched fresh spinach, egg whites and a drizzle of heavy cream, finished with a pinch of nutmeg. Cold, silky, no-cook starter for a French or Creole table.

A French patisserie masterpiece: three crisp almond meringue layers sandwiched with silky hazelnut praline buttercream, finished with toasted almonds and powdered sugar.

Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.

Spiced cranberry-orange-lime relish with caramelized sugar, vanilla bean, ginger, and chili. A complex holiday condiment that ages a full month in the fridge for deep, boozy-feeling flavor.

Figs in Cabernet Sauvignon with Almond Ice Cream recipe

Minestra Di Piselli Freschi E Carciofi- Artichokes recipe

White chocolate mousse spiked with rum, served in crispy homemade almond tuile cookie cups with raspberry puree and creme fraiche. A showstopping French-inspired dessert.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.

Sautéed snails with red kidney beans, shallots, garlic, fresh chilies, and a splash of Pernod in beef stock. A bold masterchef-level Spanish-inspired dish that serves 8.

Elegant braised squab nestled in buttery cabbage and bacon, unmolded in a mosaic of turnips, carrots, and broccoli with a rich veal jus. A showstopping French-inspired centerpiece.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

Santa Fe black bean cakes made from scratch with dried black beans, bacon, serrano chiles, ancho powder, and cumin. Pan-fried until crisp and served with sour cream and salsa.

My husband told me he had never tasted so good flavour,crayfish,poached quai eggs salad,and truffle vinaigrette,combined very well.The crayfish inside them,when you eat one,you want to eat another,hope we can share this great recipe together!