If you've ever ordered a dessert with ice cream at a fine dining restaurant, chances are pretty good that it was served in ...

Transfer to baking dish, cover with cold crumble and bake for about 45 minutes until golden and bubbly. Let rest for at least 15. Top with a quenelle of cinnamon whipped cream.

To serve, turn the jelly out of the terrines and remove the cling film. Cut the jelly into slices, and serve with a few raspberries, a quenelle of ice cream and a drizzle of sauce.

She worked there for four years, constructing elaborate desserts out of delicate cake rectangles, neat quenelles of housemade ice cream and accents of colorful fresh fruit. This year, she was ...