In the 2019 Australian conference tour, Dr. Franco Berrino meets George Pompei, a chef and restaurateur always looking for excellence and authenticity. For us they prepare 3 extraordinary desserts together. The video is in English, this will be very popular with foreigners who follow us, but to avoid the risk of missing any important steps, we report below the 3 recipes prepared in the video: -----COCOA BROWNIES Ingredients: 700 g of boiled and mashed sweet potatoes 100 g of tahini (sesame cream) 100 g of almond flour 100 g of rice malt 100 g of bitter cocoa powder 1 handful of chopped macadamia nuts (in Italy we can use hazelnuts) Mix all the ingredients until you obtain a smooth, dense and creamy mixture. Oil and flour a baking pan (diameter 28) and pour the mixture into it. Bake at 180° for 40 minutes. Let cool and cut into squares. Children will love them, prepare them with them! ------- ALMOND, LEMON AND GINGER MOUSSE Ingredients: 1 l of apple juice 8 g of agar agar (thickening seaweed) 1 lemon (juice and zest) 1 piece of ginger 100 g of almond flour (or cream) Dissolve the agar agar in two fingers of apple juice, combine the solution with the rest of the juice and add the lemon juice with its zest and the piece of ginger. Mix. Heat on the stove for 5 minutes and let cool for a few hours. When the mixture has gelled, pour the gelatine into a blender and add a small cup of almond flour (or almond cream) until you obtain a mousse. Serve at room temperature in winter or refrigerated in the warm months. It's not an ice cream but it's as good as one. ------- PANZEROTTI DELLA FLICITA' Ingredients: 200 g of wholemeal flour (or type 2) 50 g of Senatori Cappelli durum wheat semolina 50 g of extra virgin olive oil Water to taste 1 cup of dates 1 cup of walnuts 1 cup of diced tofu Mix the flour with the oil and a little water until you get a compact dough (like the one used for pizza). Preferably let it rest for an hour. Start by rolling out the dough until it is 1/2 cm thick. Using a pastry cutter, cut out some discs. In the meantime, chop the dates with the walnuts and tofu until you get the consistency you want. Place a spoonful of this filling in the centre of each disc and close the ends. Use the prongs of a fork to press on the edges and glue the dough together. It's important not to flour the discs too much so they don't dry out and become difficult to glue together. Place the panzerotti on a baking tray and bake for 15-20 minutes at 160°. Excellent for breakfast or as a snack! All you have to do is try it, good work!