Autumn-winter dessert

1. Soak the gelatin and melt the sugar with the condensed milk over low heat.
2. Then add the milk and cream.
3. Blanch the basil and blend the basil with the cream until smooth.
4. Strain the mixture and then make a pastry cream with the egg yolks.
5. Add the chocolate, butter, and gelatin and spread out on a Silikomart mat.
6. Store in the freezer.
7. Then cut a rectangular piece of about 6 by 11 cm.
8. Place it in the center of the plate.

1. Soak the gelatin and make an anglaise with the milk, yolks, sugar, and vanilla bean.
2. Whip the cream to yogurt thickness.
3. When the anglaise reaches a temperature of 82ºC, add the gelatin and then strain.
4. Let cool until lukewarm and then fold in the cream.

1. Bring the sugar, water, tonka beans, star anise, and cinnamon stick to a gentle boil.
2. Peel the apples and cut into small cubes.
3. Add the apples to the spices and cook until just tender.
4. Add the boerenjongens (and a few spoonfuls of the liquor) and let cool.

Assembly of the ice cream:

1. Use the Silikomart ice cream mold and first pipe in a layer of vanilla mousse, insert a gold spoon as a stick.
2. Add a few pieces of apple compote to the ice cream and then finish with the remaining vanilla mousse.
3. Store in the freezer.
4. After a few hours, unmold the ice cream and dip it in the special dipping chocolate.
5. Finish with gold leaf.
6. First place the chocolate ring on the basil cream slice and then the ice cream.

1. Mix all the ingredients and whip lightly.
2. Store in a piping bag.

1. Soak the gelatin.
2. Whip the cream to yogurt thickness.
3. Mix the pastry cream and praline together.
4. Add the melted gelatin and then fold in the cream.
5. Store in a piping bag.

1. Cook the pear purée together with the agar agar.
2. Let it set in the refrigerator.
3. Then blend it very well.
4. Store in a piping bag.

1. The centerpiece is already prepared (the basil cream, ring, and ice cream).
2. Arrange various dots of cream, gel, and mousse around it.
3. Add the edible flowers and cress.