Recipe provided by Alexis Gauthier
3 lemon zest
½ vanilla pod
15g rose petals (untreated)
4 small packets of space dust
Bring to boil the sugar, water, rose water, vanilla pod (cut in 2) and lemon zest.
Add the rose petals and let them infuse.
Pass through a thin kitchen cloth and chill.
Add the Champagne and churn in the ice cream machine.
Serve in a bowl and sprinkle space dust just before serving.