With their different textures, some creams and mousses are used as fillings or toppings for desserts and cakes, while others, like my rich chocolate & orange mousse and little cream caramel & coffee pots, are stand-alone desserts. They all have something in common, though. They are light, creamy and rather rich, so they should be served in small portions. Most can be prepared in advance and kept in the fridge for a day or two. Of course, Crème anglaise is the perfect accompaniment for many desserts; I also love it with summer berries like wild strawberries, blueberries and raspberries. I’m also partial to freshly cooked waffles topped with Chiboust cream. Crème brûlée has long been a favourite of dessert lovers and I urge you to try my favourite, pistachio crème brûlée.