1.   Being very careful, slowly stir in hot cream.

2.   Bring to a boil, then whisk into hot butterscotch cream.

3.   Following his advice, we plunged whole leaves of basil into a bath of hot cream, steeping them for half an hour.

4.   Gradually stir in the hot cream.

5.   Immerse each tortilla in hot cream to cover, then place on a platter.

6.   Mix until all the hot cream is incorporated and ganache is smooth and homogeneous.

7.   Pour a little of the hot cream into the pumpkin mixture and stir thoroughly to lighten the mixture.

8.   Pour yolk-and-cream mixture back into the remaining hot caramel cream.

9.   Pour yolk mixture into hot cream, stirring cream constantly as you pour.

10.   Pour hot cream over chocolate and gently whisk until smooth.