Top of the morning: a ‘strata’ bread pudding with bacon, cheese, tomatoes and capers, tortillas cooked in salsa and smothered in cheese, and thick noodles in egg, soy, spring onions and mushrooms
Crumpet-like <em>qatayef</em> with nuts and orange syrup, a layered cake of crepes, Hungarian-style, and Austrian pillowy pancake pieces to dip into compote
¼ tsp flaky salt
Warm 150g cream with the honey and sugar, and stir to dissolve; when it’s steaming, remove from the heat. Squeeze the water out of the gelatine and, using a whisk, stir into the warmed cream to melt. Take off the heat and leave to cool for 10 minutes.
Meanwhile, whip the remaining cream to soft peaks. Put the yoghurt in a large bowl and pour in the cream mixture, stirring with a whisk to combine. Use the whisk to fold in the whipped cream, so there are no lumps. Pour into glasses, ramekins or dariole moulds, and transfer to the fridge to set for at least four hours.