We’re going to make a lovely citrus & basil dessert! It’s a basil panna cotta with a citrus gel sphere, a white chocolate & vanilla gel, a lemon spongecake, a basil pate de fruit and a delicious citrus & basil vinaigrette. The basil panna cotta & white chocolate glaze 1 leaf or 1.6 g gelatin 200 g milk 1/2 empty vanilla pod 1 orange for zest 100 g white chocolate 10 g basil leaves Begin by soaking the gelatin in cold water. Now mix the milk with half an empty vanilla pod and

Strawberries are finally in season, so let’s make a strawberry tart! As a base we make a lovely thin and crispy almond tartelette. To tidy up the outside it grated on a microplane before making it shine with a cream and egg yolk glaze. After baking the inside it’s brushed with some melted white chocolate to prevent it from becoming soky. The tartelette is filled with a delicious strawberry and lilac compote, a long pepper sponge and a strawberry cremeux. A dot of lilac mering

To celebrate Easter I made this lovely magnolia & almond Easter dessert! It’s a chocolate egg filled with a magnolia cremeux, an orange amaretto gel and an almond honey praline. The egg is placed on a toasted white chocolate birds nest with an almond cake and a magnolia creme. All lovely Easter flavors. The orange & amaretto gel 7 to 8 oranges 20 g sugar 2 g salt 2.5 g agar powder 50 g amaretto Begin by peeling the oranges with a super thin peeler. You only want the peel and