For the finishing:
Boil the stock.
Add the soaked gelatine sheets.
Pour in a blender and add the Brugge Blomme cheese, which was diced in advance.
Mix and add some salt and pepper.
Leave to harden for 1 hour in the fridge and then mix with whipped cream, season additionally if required and pour into 4 or 6 rings.
Leave to harden some more and remove the rings.
Finish with some fresh fruit, mint and a coulis of e.g. raspberry.