Pour the milk into a small, heavy-bottomed saucepan. Split the half vanilla pod lengthwise, scrape out the seeds, and add the seeds and pod to the milk. Over medium heat, bring the milk just to a boil, stirring occasionally.

Nest a metal bowl in a slightly larger bowl filled with enough ice water to come halfway up the side of the smaller bowl. Set aside.

In another small bowl, whisk together the egg yolks, sugar, and cornstarch. Whisk in 1⁄4 cup of the hot milk to temper the egg yolks, then quickly whisk the egg yolk mixture into the saucepan of hot milk. Heat the mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula. Make figure eights as you stir so no custard sticks anywhere in the pot.

Cook until a clean line remains when you dip the spoon in the custard and run your finger through it or an instant-read thermometer registers 175°F, 6 to 10 minutes.

Quickly strain the custard into the bowl over the ice water bath, discard the solids, and stir until cool. Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate until chilled.

In a small bowl, toss together the strawberries, jam, lemon juice, and honey. Let macerate for 10 to 15 minutes. Gently fold in the 2 cups of raspberries and let sit for 5 minutes. Place a layer of berries on the bottom of 6 glasses.

Place 2 rounded tablespoons of custard in each glass, followed by 2 heaping tablespoons of the whipped cream. Repeat these three layers one more time, then top each parfait with three raspberries. Chill for at least 30 minutes before serving.

In a food processor, whirl the raspberries and sugar until smooth. Pass the puree through a fine-mesh strainer into a bowl and discard the seeds. Stir in the vanilla and the rose water.

In a large bowl, whip the cream to soft peaks, fold in the yogurt, and whip to soft peaks again. Fold in the raspberry puree and whip to soft peaks. Refrigerate until ready to use.

Preheat the oven to 350°F and grease an 8-inch square baking dish with butter substitute.

In a large bowl, mix together 1⁄4 cup of the flour, 2 tablespoons of the sugar, the vanilla, and 1⁄4 teaspoon of the salt. Stir in the lemon zest and juice and 2 tablespoons of the maple syrup. Add the peach wedges and stir to coat evenly. Gently fold in the blueberries. Spoon the mixture into the prepared baking dish. Set aside.

Combine the remaining 1 cup flour, the butter substitute, the remaining 2 tablespoons maple syrup, remaining 4 tablespoons sugar, remaining 1⁄2 teaspoon salt, and the cinnamon in a large bowl and mix well with your hands until the mixture forms big chunks. Crumble the mixture over the fruit.

Bake until the fruit is bubbling and juicy and the crumble is lightly browned, 45 to 50 minutes. Serve warm or at room temperature.

In a medium skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon water. Add the corn and cook until tender, covering with a lid to steam for a few minutes if necessary. Remove the corn from the pan, drain, and cool to room temperature.

In a small saucepan over medium heat, melt the remaining 9 tablespoons of butter. Reserve.

In a mixing bowl combine the sugar and egg whites. Sift in the flour, baking powder, baking soda, and salt and gently mix to combine. Stir in the melted butter. Fold in cornmeal, and then the cooked corn.

Grease and flour the baking molds or muffin tins and fill each one about three-quarters of the way up the sides.

Bake for 20 minutes at 375°F, or until golden and a paring knife inserted into the middle of a cake comes out clean. In a mixing bowl, combine the crème fraîche and cream and whip to soft peaks. Reserve, chilled.

In a small saucepan combine the honey with 2 tablespoons water and the vanilla bean seeds, bring to a boil, and add a third of the berries. Cook for a few minutes until the berries just start to burst. Add the lemon juice. Remove from the heat and cool for a few minutes, then add the remaining berries.

Serve the cakes warm with a spoonful of berries and a dollop of cream.

In a small saucepan, combine the strawberries and 1⁄2 cup of the sugar and bring to a boil. Lower the heat and simmer until the liquid is thick and syrupy, about 8 minutes. Remove from the heat, stir in the vinegar, cool, and reserve in the refrigerator.

In a small bowl, add the graham cracker crumbs, remaining 2 tablespoons sugar, and the butter and mix to combine. Press the graham cracker base into a thin, even layer on the bottom of an 8-inch square pan. Chill for 10 minutes in the freezer.

With a stand mixer fitted with a whisk attachment or by hand, whisk together the cream cheese, mascarpone, and lemon juice until blended, scraping down the sides of the bowl as needed. Add the whipping cream and whip until stiff. Whip in the maple syrup and vanilla.

In a small bowl, combine the gelatin and the boiling water, stir until completely dissolved, then add to the cheesecake mixture.

Smooth the cheesecake mixture over the graham cracker base. Cover the pan with plastic wrap and refrigerate for at least 4 hours.

Cut the cheesecake into 8 bars, dipping the knife into hot water and wiping it clean after each cut. Garnish with the strawberry compote and serve.

Preheat the oven to 300°F and line a baking sheet with parchment paper.

Combine the coconut, flour, milk, maple syrup, salt, cinnamon, and vanilla in a saucepan over medium heat and warm, stirring until the dough is able to stick together, about 2 minutes. Remove from the heat and let cool until barely warm.

Fold the chocolate chips into the dough. Scoop out 2-tablespoon-size mounds, press them into tight balls, place them on the prepared baking sheet, and bake until tops are lightly browned, 25 minutes. Cool completely, gently loosen the cookies with a spatula, and enjoy.

Place all ingredients in a blender or Vitamix, blend until smooth, and serve.