Mascarpone cream with blueberries, tartelette with white chocolate-yogurt flavor, lemon meringue and ube cheesecake.

Summer trifle with Blue Curaçao custard, soft banana soft serve, meringue drops, and edible flowers.

Three inspiring cocktails based on panna cotta and various liqueurs and drinks.

Make edible coral by soaking baba’s in Blue Curaçao and then breaking them into pieces to create ‘coral’.

Parfait and shaved ice based on blue curacao liqueur.