Champagne soup with peach Recipe

Vanilla bean lengthwise and scrape out sharing the mark with a knife and deploy. The scraped pod into a liter of water to sugar and poach the peaches in it.

Then skin the peaches and cut into Schnitzchen. A little agave nectar with a splash of wine and rose water, mix and marinate the rose petals in it. Soak the gelatin in cold water. The remaining wine with vanilla and lemon juice in a saucepan and heat. Dissolve the soaked gelatine in it, do not boil.

Sprinkle with sweet agave nectar and refrigerate. Press before serving the dish cold, the jelly through a Spätzlesieb. Then add the champagne and stir gently. The jelly is then like small crystals. The peach slices in soup plates cause, pour the champagne cold dish and sprinkle with rose petals.