Avocado Panna Cotta with Crayfish, Crumble & Rosé Crémant Sorbet - Domaines Vinsmoselle

Ingredients

• 1 ripe avocado
• Juice of ½ a lemon
• 250 ml cream
• 1.5 gelatine sheets
• 1 pinch of cayenne pepper
• Salt & pepper
• 1 pack Knorr gelatine
• 250 ml Crémant Rosé Brut Poll-Fabaire
• 200 g plain flour
• ½ tbsp sugar
• 175 g cold butter, diced
• Salt to taste
• 1 tub of Luxlait Sorbet with Crémant Rosé Brut Poll-Fabaire
• 125 g crayfish
• Fresh sprouts