Roasted apricots in honey, rosemary and vanilla with rosemary chantilly

For the ganache montee, infuse rosemary in the first half of the heavy cream.

Mix the infused cream with white chocolate, then add the softened gelatin and the other half of the cream, chilled. Mix well and refrigerate overnight.

Choose soft, ripe apricots; halve them and remove the pits.

Split the vanilla bean lengthwise and scrape out the seeds.

In a large hot skillet, put the vanilla, rosemary, honey, sugar and a chunk of butter. Arrange the apricots and cook about 15 minutes.

Flip and cook the other side a couple of minutes, flip again, check doneness and remove from the pan.

In the same skillet, sear the leftover madeleine biscuit.

Flambe with brandy, Grand Marnier or Cointreau.

Whip the chilled ganache montee to a medium-peak chantilly; do not over-whip.

Serve on a plate, in a ramekin or a cup, as desired.