Autumn harmony

 - Combine all the dry ingredients and mix well.
 - Add the egg white and mix until the mixture is smooth and uniform.
 - Finally, incorporate the melted butter (previously cooled) and mix until a smooth, homogeneous batter is obtained.
 - Spread the batter in the desired mold and bake in a static oven at 180°C (356°F) for approximately 8 minutes, or until lightly golden.

 - Combine all the ingredients in a large bowl and mix until a coarse, sandy texture is achieved, characteristic of a traditional crumble.

 - Mix the yogurt with the powdered sugar and add the desired flavorings. Heat a small portion of the cream and dissolve the previously rehydrated gelatin in it. Let it cool slightly.
 - In the meantime, semi-whip the remaining cream. Gently fold it into the yogurt mixture, stirring from the bottom up until smooth and homogeneous.
 - Take a small amount of the mousse and combine it with the gelatin-infused cream, mixing thoroughly to avoid lumps. Pour this mixture back into the main mousse and gently fold until a silky, smooth texture is achieved.

 - Gently warm the fruit purée.
 - Separately, mix the sugar with the agar agar to prevent clumping.
 - Pour the sugar and agar mixture into the purée and bring to a boil, stirring constantly. Boil for about 1 minute to activate the agar.
 - Remove from the heat and pour the mixture into a shallow container. Let it set in the refrigerator for at least 1 hour.
 - Once gelled, blend with an immersion blender until smooth and homogeneous.

 - Dice the pumpkin and apple into uniform 1 cm cubes. 
 - Place the fruit in a saucepan, add the sugar and water, and cook over low heat to allow the natural juices to release.
 - Continue cooking until the fruit is soft and fully cooked. 
 - Remove from the heat and add the lemon juice and a pinch of salt to balance the flavor.
 - Set aside a small portion of the pumpkin cubes for finishing or decoration. 
 - Roughly blend the remaining mixture using an immersion blender to achieve a rustic, slightly textured consistency.
 - Let cool completely and store in the refrigerator until ready to use.

 - Heat the cream until just below boiling point and add the previously rehydrated gelatin and stir until fully dissolved. 
 - Pour the hot mixture over the chocolate and emulsify using an immersion blender until smooth and glossy.
 - Add the fruit purée and vanilla, then blend again until the mixture is completely homogeneous.
 - Cover with plastic wrap in contact and let crystallize in the refrigerator for at least 12 hours.
 - Before use, lightly whip the ganache with a whisk or stand mixer until aerated but stable.

 - Melt the butter and let it cool slightly.
 - In a bowl, mix all the remaining ingredients (dry and liquid, as per recipe). Finally, add the melted butter and stir until the mixture is smooth and homogeneous.
 - Spread the batter onto a silicone mat with leaf-shaped stencils, smoothing the surface evenly with a spatula.
 - Bake in a preheated oven at 180°C (356°F) for 8–10 minutes, until evenly golden.
 - Let cool completely before gently removing the tuiles.