PREPARATION
Bring the cream, milk, vanilla core and sugar to the boil, allow to cool briefly and mix with the egg yolks and rosemary. Pour the mixture into molds and bake for 10 minutes in a oven preheated to 85 °C. Wash the cherries and remove the stones. Caramelize the sugar and douse with balsamic vinegar and grape juice. Add the cherries and bring to the boil before removing from the heat. Sprinkle the crème brûlée with brown sugar and caramelize with a Bunsen burner. Arrange with the balsamic cherries. Garnish with cherries, strawberries, rosemary and mint.