Dessert of the Year goes to star chef Ralf Berendsen from Lanaken: “It is not an easy dessert”

After a lot of experimentation and combination, chef Ralf Berendsen from the restaurant of the same name in Lanaken has this year presented a dessert consisting of three courses, but with only four ingredients: passion fruit, coconut, galangal – a type of ginger – and white chocolate. “We start with a passion fruit sorbet that is sprinkled with coconut powder,” says Berendsen. “Course two consists of a deconstruction of solero ice cream, a somewhat creamier dessert. Finally, you can enjoy a macaron with airy foams, consisting of different crispy textures.”

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