Crumbs instead cookie

On the weekend, doing my usual shopping trip to the farmers' yards, to buy fresh milk, green beans, I found three baskets of raspberry with a note: "the last raspberries of the season". Needless to say that I took them all with the plan of preparing sorbet. I thought it would make a nice dessert among some lavender infused white chocolate sabayon and pumpkin seed cookie. Well, the cookies looked awful, but were so delicious that I decided to crumb them on the plate.



Ingredients:
500 g raspberry
70 g sugar
2 tablespoon water
1 teaspoon dried lavender
25 g white chocolate
75 g milk
2 egg yolks
20 g sugar or lavender sugar
white chocolate liqueur or Marsala to taste

Heat sugar with water until it is dissolved, let it cool and pour it over the raspberries. Puree, sieve to remove seeds and let the rest of the work do your ice cream maker. For the sabayon heat milk with dried lavander, pour it over the chocolate and mix well until molten. Whisk eggs with sugar, add milk-chocolate mixutre and beat over heat until it has a nice thick consistence. Flavour with liqueur or Marsala. Cookie recipe is going to follow.