Rosemary Champagne Dessert with Thyme Crumble

For the mixture, boil the sparkling wine with sugar and cool.

Add the remaining ingredients and leave to infuse in a cool place for 3 to 4 days. Then strain the mixture and measure out 400 ml. Heat this 400 ml, soak the leaf gelatin in cold water and let it melt in the warm liquid. It is best to leave it to cool for one night.

Tip: Keep the rest in a nice bottle into which you have previously put a few blanched rosemary needles. 20 ml per person in a champagne glass form and fill up with sparkling wine. Bring to the table as an aperitif.

For the thyme sprinkles, remove the thyme leaves from the sprig and chop them finely. Mix with the remaining ingredients and make crumbles (as for a crumble cake). Leave to cool for an hour. Then spread the crumble evenly on a baking sheet with parchment paper and bake in a heated oven at 200 degrees for 15 minutes.

For the roasted stone fruit, blanch the fruit in boiling hot water and rinse in cold water. Remove the skin, cut the fruit in half and remove the seeds. In a frying pan, heat the honey with the olive oil, stirring. Add stone fruit to the frying pan and sauté for 1 minute until soft. Extinguish with the peach and juice of one lemon and add the lavender. Continue to soften for 1 minute until the fruit is glazed and soft.

Crush the jellied rosemary seed base with a whisk and arrange in a deep dish. Place the stone fruit in the center and top with the

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