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Recipe provided by Alexis Gauthier

+ Ingredients

380g sugar

80g rosewater

530g water

35cl Champagne

3 lemon zest

½ vanilla pod

1 lemon 

15g rose petals (untreated)

4 small packets of space dust


+ Method

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.