Whip the cream in the planetary at maximum speed and incorporate yogurt and sugar and icing.
Mix from top to bottom to avoid disassembling the cream.
Dissolve the 5 g of fish glue in hot water, put it in the the desired molds and let it rest for two hours.
Toast in a frying pan without oil for 2' the buckwheat to a high heat and add the brown sugar stirring.
Leave to cool on a sheet of baking paper.
Cut the strawberries into cubes and place them on top of the mousse as a gasket together with toasted and caramelized buckwheat.

Toast the buckwheat for 2 minutes in a non-stick pan (without oil).
Pour the low-fat yoghurt into a bowl, add a teaspoon of mild honey, sprinkle with buckwheat and sprinkle with damask rose petals.

Leave the black chickpeas to soak for 24 hours and then boil them for about 2 hours.
Melt the chocolate in a bain-marie. Blend the black chickpeas coarsely and add them to the chocolate.
Beat the eggs with the sugar with the electric whisk and add salt.
Add the chocolate and butter. Sift the flour into the mixture.
Pour the mixture into a rectangular baking pan 35x27 or 30x30 and level out.
Cook at 180° C for 30', remove and leave to cool.
Cut into small squares and serve, if desired, with one turn of EVO (Macciano, of course!).

Separate the egg yolks from the egg whites; with an electric whisk cream the butter with half the sugar and the seeds of the vanilla pod (or vanillin sachet) until creamy and white. Combine the flours and baking powder in a bowl. Sift the flours into a bowl and keep to one side. Add the egg yolks, one at a time, to the butter and sugar mixture and beat for at least ten minutes or until very soft and fluffy. Then add the sifted flours.
Whip the egg whites to stiff peaks with a pinch of salt and the other half of the sugar to be added a little at a time. Add the egg whites to the mixture a little at a time and with a delicate movement from the bottom to the top with the help of a spatula.
Grease and flour a 28 cm round mould and pour in the mixture; bake in a hot oven at 180° for 45 minutes.
Once the cake is completely cold, cut it in half horizontally and pour the cranberry or berry jam from the centre towards the edges.
After spreading the jam, take the other cake base and gently overlap it. Sprinkle with icing sugar.

Soak the chickpeas for 12 hours and boil them in plenty of cold water for about 2 hours. Chop them finely.
Finely chop the almonds with all their skins, until they are
reduce them to a flour.
Mix the chickpeas, almonds, rice flour, brown sugar and EVO oil.
Make a cylinder and cut small discs about 5 mm thick.
about 5 mm thick. Arrange the discs on the oven tray and bake at at 180 degrees for about 20 minutes.