Apple dessert

Mix the milk, the yolk, sugar and 5-spice herbs.

Tear the bread and croissant in small pieces and add to the milk mixture.

Leave to soak for a couple of hours.

Line the baking tin with foil and transfer the mixture into the tin.

Press firmly.

Carefully wrap the baking tin with plastic foil to make sure no moisture can get to it.

Cook the bread pudding in a combi steamer for 1.5 hours, at 85°C with 100% steam.

Let the bread pudding cool and store in the refrigerator. Cut into bars.

Sprinkle the bread pudding with a little sugar and brown just before serving.

Mix the milk, Debic Cream 40% and spices and leave to infuse for a few hours.

Pass through a fine sieve and bring this mixture, together with the egg yolks and sugar to 85°C.

Add the dextrose and super neutrose and melt in the soaked gelatine.

Transfer to the Pacojet jars and place in the freezer.

Churn the ice cream 'a la minute' in the Pacojet.

Sieve the butter noisette.

Mix in the sugar and powdered milk.

Melt the butter and mix with the honey.

Add the flour and the 5-spice herbs and mix well so there are no lumps.

Spread the tuile batter over a mould of your choice and bake for 8 minutes at 160°C (until nicely golden brown).

Infuse the cinnamon sticks overnight in the Debic Cream Plus Mascarpone.

Sieve the cinnamon stick out and mix in the sugar.

Beat the Debic Cream Plus Mascarpone until light and airy and transfer to a piping bag with a smooth nozzle.

Soak the gelatin sheets in cold water.

Heat the Debic Cream Plus Mascarpone with the milk and sugar until close to boiling point.

Squeeze the gelatin sheets well and let them melt in the cream mixture.

Pass through a funnel sieve and divide between silicone moulds.

Leave to set in the refrigerator and then harden in the freezer.

Remove the panna cotta from the mould and leave to thaw gently on the plate

Bring all ingredients to the boil together, remove from the heat and wrap the saucepan tightly with foil.

Leave to infuse for several hours.

Afterwards, pass through a fine sieve.

Peel the apples and chop into fine pieces.

Caramelise the sugar and water until you have a nice brown caramel and add the butter.

Mix in the apples and add the rosemary sprigs tied together.

Pour the apple juice on top and bring to the boil.

Simmer until the apples are fully cooked and have a nice brown colour.

Remove the rosemary and blend the compote finely with the mixer.

Sieve the butter noisette and mix in all the ingredients.

Make sure the vinaigrette is lukewarm.