Split the vanilla bean lengthwise and scrape out the pulp with a kitchen knife and keep it ready. The scraped out pod in a l sugar water form and poach the peaches in it. Remove the skin from the peaches and cut them into small pieces.
Mix some agave syrup with a dash of wine and the rose water and marinate the rose petals in it.
Soak the gelatine in cold water. Put the remaining wine with the vanilla pulp and the juice of one lemon into a saucepan and heat it up. Let the soaked gelatin melt in it, do not make. sweeten everything together with agave syrup and refrigerate.
Before serving the cold dish, press the wine jelly through a spätzle sieve. Now add the champagne and stir gently. The wine jelly will then resemble small crystals. Arrange the peach slices in soup plates, pour the champagne cold dish over them and sprinkle with the rose petals.
Tip :
You can buy rose water in the drugstore or pharmacy. But you should make sure that it is not chemically produced. It can also be made by yourself. To do this, get a small vial of rose oil (preferably Bulgarian) in the fragrance store. Add one drop to half a liter of well-sweetened water and the rose water is ready.
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