Scallopini Pie #2 - Untested

 https://www.marmiton.org/recettes/recette_tarte-courgette-patisson-facon-nat_218597.aspx

Scallopini pie - Untested

 https://www.marmiton.org/recettes/recette_tarte-d-automne-aux-patissons_221503.aspx

Curried Scallopini and apple - Untested

 https://www.marmiton.org/recettes/recette_patisson-aux-pommes-et-curry_63011.aspx

Pâtisson Sebsab - Untested

https://www.marmiton.org/recettes/recette_patisson-sebsab_24533.aspx 

Chocolate Mousse - Untested

 https://www.bbc.co.uk/food/recipes/basicchocolatemousse_93648

170g/6oz good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped (dairy free, if necessary)

7 free-range egg whites (use pasteurised egg white from a carton if you have concerns about raw eggs)

¼ tsp lemon juice

40g/1½oz caster sugar

1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).
2. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking.
3. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage - the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in.
4. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined. If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse.
5. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense.
6. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2–3 hours, or until set.
7. Alternatively, use the mousse to make a hot chocolate soup. Preheat the oven to 180C/160C Fan/Gas 4. Divide the mousse among four small ovenproof pudding bowls or ramekins. Place the pudding bowls into the oven and bake the chocolate mousses for 3–5 minutes, or until puffed slightly and warmed through.

Pavlova Cake Roll - Untested (to Frankenstein)

https://cookinglsl.com/pavlova-cake-roll-recipe/ 

This is a good base recipe to play with. For the 'cream cheese' I'd like to either make a yogurt cheese or a 'fromage blanc' or use chèvre cheese instead. I don't like to buy cream cheese.

For the filling:

 2/3 cup heavy whipping cream

 6 oz softened cream cheese (try yogurt cheese)

 1 1/2 cups powdered sugar

 1 tbsp Gran Marnier

For the Pavlova cake roll:

 6 large egg whites

 1 1/2 cups sugar

 2 tsp cornstarch

 2 tsp white vinegar

 powdered sugar for dusting

 cooking spray

 berries for garnishing

For the filling

1. Beat heavy cream with an electric mixer until stiff peaks form.
2. In a bowl, mix cream cheese and powdered sugar together, until well combined. Add mixture to the whipped cream and beat on low speed for 2 minutes, until incorporated. Add Gran Marnier and mix to combine. Cover and refrigerate.

For the Pavlova cake roll

1. Beat egg whites until soft peaks form - 2-3 minutes.
2. Slowly add sugar to the egg whites, while continuously whisking on medium-high speed. Whisk until thick and glossy.
3. Add cornstarch and vinegar and beat until combined.
4. Spray a 10x15 inch jelly roll pan with a cooking spray and line with parchment paper.
5. Preheat oven to 325 F.
6. Spread mixture over parchment paper in an even layer. Bake for 20 minutes, until just firm on top. Let it cool in the pan for 2 minutes.
7. While the roll is in the oven, line a kitchen towel on the counter and cover with a large piece of parchment paper. Generously dust with powdered sugar. Let Pavlova cool for 3 more minutes.
8. Turn Pavlova onto the parchment paper
9. Spread filling onto the Pavlova Roll. Using the parchment paper and towel, roll Pavlova.
10. Place on a tray and refrigerate for 2 hours until the filling is set.
11. Remove paper and towel. Dust with powdered sugar and garnish with berries on top.

RECIPE NOTES

Pavlova cakes do best when served right away. They do get soft and soggy if placed in the fridge.

Note: If you can't find fromage blanc, a tangy fresh cheese, you can substitute with either an equal amount of quark, or a 1/2 and 1/2 mixture of buttermilk blended with cream cheese.

Blackberry pudding souffles - Untested

https://www.perrysplate.com/2013/08/strawberry-pudding-souffles-paleo.html

I altered the recipe from strawberry to blackberry. I don't see that it will make much of a difference, and any fruit would likely work.

8oz blackberries, fresh or frozen 

2 tsps lemon juice

3 Tbsps honey, divided

3 egg whites, divided

6 6-ounce ramekins (8-ounce ramekins are fine, too)

1. Preheat your oven to 350°F.
2. Place a fine-mesh strainer over a large mixing bowl or the bowl of a stand mixer.
3. Blend the blackberries in a blender or a food processor. Pour the puree into the strainer to remove the seeds and use a rubber spatula to press the puree through the holes, getting as much puree out as you can. Feed the seeds and thick pulp to the chickens or compost it.
4. To the blackberry puree, add the lemon juice, 2 tablespoons of the honey, and 1 egg white. Whip for about 5 minutes or until the mixture is very fluffy and has reached soft peak phase. (If you remove a beater, the mixture should stand up on its own with the "peak" of the mixture flopping over a little.)
5. In a separate, medium sized bowl, whip the remaining 2 egg whites with a hand mixer until it gets bubbly, then drizzle in the remaining tablespoon of honey. Continue to beat the egg whites until they reach soft peak as well. (See note)
6. Gently fold the white egg white mixture into the pink mixture. Don't overstir or you'll lose volume.
7. Place the ramekins on a baking sheet. (DO NOT GREASE THEM.) Divide the fluffy blackberry mixture among the ramekins. They'll be very full.
8. Bake them on a rack in the center of the oven for 15-16 minutes. Or until the top of each souffle is stiff and has golden brown spots -- like a toasted marshmallow.
9. Remove from the oven and serve as soon as they've cooled off enough to eat. Serve as is or top with a little whipped cream.