Quarkparfait with watermelon and basil

Beat the Debic Parfait to a light mousse, then add the fromage blanc.

Using a piping bag, mould into the desired shape, then put in the freezer.

Blanch the basil lightly, then chill in iced water.

Mix the basil with the sugared water then reduce the mixture in the blender.

Pass through a fine sieve.

Melt the Debic Panna Cotta, then mix with the basil syrup.

Pour into a half-litre siphon then add a gas cartridge.

Place in the refrigerator for at least 4 hours.

Bring the sugared water to the boil with the agar.

Take off the heat then add the softened gelatin and basil syrup.

Pour onto a tray and place in the refrigerator.

Cut the watermelon into thick slices, then place in a vacuum bag to redden the colour.

Cut using a shape cutter.

Mash the watermelon finely and mix with the sugared water.

Pour the mixture into a suitable container, then place in the freezer.

Stir regularly with a fork to obtain a fine granita.