Vanilla Bean Panacotta with Berry Sensation Jelly, Fresh Berries and Strawberry Sorbet

Methods and Directions

• In a heavy based pan, heat milk, castor sugar, vanilla beans and the cinnamon quill.
• Infuse for 10 minutes and strain.
• Soak 2½ gelatine leaves in cold water for 5 minutes. Remove and add to hot milk.
• Stir to dissolve gelatine and then stir in the cream. Divide evenly between 6 glasses and place in refrigerator to set. Infuse the tea in 240ml of spring water for 3-5 minutes and add 1 dessert spoon castor sugar.
• Soak 1¼ gelatine leaves in cold water, remove and add to berry tea infusion. Let cool and pour over set Panacotta in glasses. Leave to set in refrigerator overnight.
• Blend strawberry puree, raspberry puree, lemon juice and stock syrup. Strain and churn in an ice cream machine.
• Remove and place in freezer. Combine 125g castor sugar with 125g egg white and beat until soft peaks form.
• Combine butter and 125g castor sugar in a separate bowl and gently add egg whites to the butter mixture. Fold in flour and let rest for 30 minutes.
• Spread in a thin layer on a greased and floured oven tray and bake in a moderate oven until slightly coloured (5 minutes).
• Cut into desired shape whilst hot and remove from tray and cool on racks.
• Store in an airtight container for up to three days.
• Place glasses on to plates and decorate with 3 strawberry halves, 2 raspberries, and 3 blueberries. Place scoop of sorbet next to the berries, garnish with mint and Tuile.