1 1/2 cups (375 mL) organic golden raspberries 

1 1/2 cups (375 mL) organic blueberries 

1 1/2 cups (375 mL) organic strawberries, stem removed and quartered wild mountain honey (you may substitute with your favorite organic honey) fresh ground Balinese pepper (you may substitute with regular black pepper)

Combine all berries in a medium-sized mixing bowl. Season to taste with freshly ground pepper and enough honey to evenly coat the berries. Mix gently until all the ingredients are evenly distributed.

 1/2 cup (125 mL) mineral water

Combine the muscat wine with water and place in a shallow pan. Place the pan into the freezer. Stir occasionally and freeze until solid granules form (between 6 to 12 hours).

2 egg yolks, from large brown eggs 

1/4 cup (60 mL) sugar

Place the milk in a pan and bring to a boil. In a bowl, whisk together the yolks and sugar. Slowly pour the hot milk into egg mixture. Return the mixture to pan and continue to cook mixture on low heat, stirring constantly with a wooden spoon. After 5 minutes, the mixture should thicken until it coats evenly the back of your wooden spoon. Strain, cool, and place into ice cream machine until frozen.

1/2 cup + 3 Tbsp (170 mL) butter, room temperature 

1/3 cup (75 mL) ground almonds 

pinch of salt 

1 small brown egg 

 1 1/2 cups + 2 Tbsp (405 mL) all-purpose flour, sifted

Preheat the oven to 325 °F (160 °C). Combine the butter and egg. Combine the remaining ingredients in a separate bowl and mix until dough comes together. Be careful not to over mix. Roll into 2 discs, cover in plastic wrap and set in the fridge for 4 hours. Roll out between two sheets of parchment paper or on a floured wooden board until ½ inch thick. Cut out round discs and sprinkle with granulated sugar. Place on cookie sheet and bake for 17 minutes. Cool at room temperature.