• Fill your Grape Luster Flutes halfway with prosecco. 
• Split the cranberry juice and the pear nectar equally in the flutes.
• Fill the rest of the flute with some more prosecco.
• Garnish with pear slices and thyme.

• Season the chicken with salt and pepper.
• Heat a dash of oil in a pan on medium high heat. Cook the chicken for 5 minutes on one side, until golden brown.
• Turn the chicken over and reduce heat to low. Cook covered for about 12 minutes until the center of the chicken is cooked through. Transfer on a cutting board and rest for 5 minutes.
• Put the balsamic vinegar in a small pan and bring to a boil. Reduce heat to low and simmer for 10-12 minutes until the vinegar becomes syrupy and has reduced by half.
• Slice the chicken and serve on the Snow White Rectangular Platter with the mozzarella, peach and basil. Drizzle on the balsamic reduction.

• Bring a pot of salted water to a boil.
• Trim the green beans.
• Toast the nuts in a pan on high heat for 2-3 minutes until coloured and fragrant. Set aside.
• Blanch the green beans in the water for 2 minutes. Drain.
• Melt the butter in a pan on medium high heat. Add the garlic and cook for 1 minute.
• Add in the green beans and cook for 2 minutes until warm. Season with salt and pepper.
• Garnish with the toasted nuts and some lemon juice to taste.
• Place in the Blue Gerbera Oval Plate and toss with the Laguiole Salad Servers.

• Put the potatoes in a pot and fill with water to cover. Season generously with salt.
• Bring to a boil.
• Reduce heat to medium and cook for 18-20 minutes until tender, but still slightly firm. Drain.
• Mix the potatoes with the butter and the parsley. Serve in the Blue Gerbera Shallow Bowl and season with salt and pepper.

Crust

• Preheat oven to 375°F.
• Mix the graham crumbs with the butter, sugar and a pinch of salt.
• Grease the thinkkitchen Non-stick Muffin Pan. Press the crumbs at the bottom of the pan to make the crust.
• Bake in the oven for 8 minutes. Set aside.

Filling

• In a bowl, beat the cream cheese with the sugar, the vanilla and lavender extracts and a pinch of salt until combined and creamy.
• Add the egg yolk and whisk for another minute.
• In a separate bowl, whisk the egg white with a hand mixer until soft peaks are formed. Add 1 tbsp of sugar and whisk for another minute.
• Fold the egg white in the cream cheese mixture carefully until combined.
• Pour the mixture evenly on each crust and bake in the oven for 16-18 minutes.
• Cool for 10 minutes, remove from the muffin pan and chill for at least 1 hour in the refrigerator.
• Whisk the cream with 1 tbsp of sugar until fluffy and stiff peaks are formed. Chill in the refrigerator.
• Serve the cheesecakes on the Pearl Sea Platter with the whipped cream and garnish with the lavender buds (can be easily found in lavender loose leaves tea).