Blackberry & basil dessert

• Start by mixing the frozen blackberries with the sugar. Now cover this well with plastic wrap.
• Cook it on a double boiler for 3 to 4 hours. After that remove the wrap and let the liquid drain on a sieve that’s lined with a kitchen paper. Do this in your fridge.
• Once drained transfer the blackberry pulp on a silicon sheet and spread them. Let this completely dry at 60 °C.
• Then transfer it into a blender and blend it into a fine powder. 

• First melt the cacao butter on a low heat. Then pour it into a wet grinder and while grinding add the sugar, the milk powder and 90% of the blackberry powder. Save the remaining powder for later.
• Now let the chocolate grind for at least 6 hours till silky smooth.
• Once the chocolate is beautiful and silky, you can take it out of the grinder.

• First pour the 80 g of sugar in a saucepan, also add the water. Now heat this up till it’s 118 °C.
• Meanwhile pour the egg white in a bowl and start beating it. Once a white foam starts to form add the 15 g of sugar to stabilize the egg white.
• Then slowly add the hot sugar syrup and continue mixing it till it’s at room temperature and it has stiff peaks.
• Then transfer it into a piping bag fitted with a small round nozzle. Pipe small dots on a silicon sheet.
• Once done take your remaining blackberry powder and dust a thin layer on top.
• Let them dry at 60 °C for a couple of hours.
• Then let them cool down and gently remove them from the sheet. Now keep them dry and covered for later. 

• Pour the sugar into a pan together with the water. Now bring this to a boil.
• Meanwhile transfer the young pine tree shoot in a preserving jar.
• When the sugar has boiled pour it into the preserving jar. Then close it up and let it marinade for at least 12 hours. The longer the more flavor the syrup will have. 

• Pour the flour into a bowl. Also add the icing sugar, the almond powder, the beaten egg, the butter and the flaky salt. Now knead this into a nice dough.
• Then transfer it onto a silicon sheet and put another sheet on top. Roll it till it’s about 2 to 3 millimeters thick. Let it the dough set in your fridge for 1 hour.
• After that remove the top sheet and cut the dough with a big round cutter. Then remove the trimmings and cut the rounds in two.
• Bake them at 160 °C for around 25 minutes till golden.
• Once baked let them cool down and the grate the flat side with a thin grater to make it even more tight. 

• Pour the blackberry broth in a saucepan and also add the agar powder. Mix this well and then bring it to a boil for 1 minute.
• Then pour it into a bowl and let it cool down completely in your fridge.
• Once chilled transfer it into a blender and blend it into a smooth gel. Now transfer it into a piping bag and keep it in your fridge for later.

• First pour the blackberries in a blender together with the sugar, the lime juice and the basil leaves. Now blend till smooth.
• Then pass it through a fine sieve into an ice cream machine. Use a ladle to make it a bit easier.
• Now spin it into a beautiful ice cream. Once that’s done let it set for around 1 hour in your freezer. 

• Mix the remaining broth and add a couple crushed basil leaves for seasoning. Let it marinade for a couple of hours.
• After that pass it through a fine sieve and pour it into your desired mold. Let it freeze till solid.
• Then remove the blackberry rings from the mold and using toothpicks or pins cover them quickly with a thin layer of the blackberry chocolate. Keep them in your fridge for later. 

The pine tree cremeux

• First soak the gelatin in cold water.
• Then pour the syrup in a saucepan and also add the cream, the egg yolk and the corn starch. Now mix this well and while stirring cook it through the desired thickness.
• Then dissolve your gelatin. After that fill your desired mold with the cremeux and let it set in your freezer.

The white chocolate glaze

• Transfer the cacao butter in a saucepan and melt it on a low heat. Once melted add the white chocolate and emulsify it with a hand blender. Then pour it into a brusher.
• Now remove the cremeuxs from the mold and transfer them on a plateau. Then brush the cremeux with a thin layer of the chocolate. I always brush outside because otherwise your kitchen will be totally covered with chocolate.
• Once brushed transfer the cremeux on a plate and let it defrost.

• Place the blackberry ring in the middle.
• Then cut a couple of blackberries in half and glaze them with the pine tree syrup. Now pipe some of the blackberry gel on half of the cremeux and place the sable on top.
• Pipe a couple dots of the gel on top and place the blackberries in between. Pipe some more gel on top and place the meringue on the gel.
• Then decorate with oxalis flowers and small oxalis leaves.
• Now finish it of with a nice quenelle of the blackberry ice cream.