- For the parfait
- 1 tablespoon fresh Rosemary needle
- 4 Egg yolks
- 20 grams Lime blossom honey
- 80 grams Forest honey
- 300 milliliters Whipping cream
- zested, 0.5 lemon Lemons
- For the gratin
- 10 small Peaches (Preferably vineyard peaches)
- 1 bottle White wine (such as Riesling)
- 6 tablespoons Sugar
- 1 stalk Cinnamon
- 1 Star anise
- Vanilla beans
- 2 tablespoons Butter
- 200 milliliters Whipping cream
- 2 tablespoons Powdered sugar
For the parfait: Chop rosemary finely. Whisk egg yolks with lime blossom honey and forest honey in a bowl. Set on a hot water bath and beat until mixture thickens. Remove from the water bath and cool, stirring. Whip cream. Fold in cream and lemon zest into honey mixture. Pour into a mold and freeze for 4-5 hours.
For the gratin: Rinse peaches. Combine white wine, sugar, cinnamon, star anise and slit vanilla pod in a large pot and bring to a boil. Add peaches and simmer for about 6-8 minutes or until peaches become soft. Remove peaches with a slotted spoon.
Simmer down syrup until it thickens slightly and strain through a sieve. Halve, pit and peel peaches. Arrange peaches in ramekins. Whisk butter into hot syrup. Beat cream until stiff and fold into syrup and spread on peaches. Dust with powdered sugar and brown lightly under a hot broiler, watching carefully.
Cut parfait into slices and place on top of peach gratins. Garnish with rosemary, dust with powdered sugar and serve.