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Lemon and Vanilla Bean Panna Cotta

with Mixed Berries and Biscuit Tulles

Lemon and Vanilla Bean Panna Cotta with Mixed Berries and Biscuit Tulles

Now that's a mouthful! Crispy and creamy finisher. Perfection after a big feed.

Ingredients

<strong>Panna Cotta:</strong>

2 sheets leaf gelatine

600ml thicken cream

100g caster sugar

2 vanilla beans

Zest of one lemon

200g fresh mixed berries

50ml sugar syrup

<strong>Tulles biscuits:</strong>

100g plain flour

100g icing sugar

3 egg whites beaten

100ml melted butter

(serves 8)

Method

Panna Cotta:
Soak leaf gelatine in ice water to soften. Place cream, sugar, vanilla seeds and pods, and lemon zest in a pan and heat over low heat for five minutes, squeeze softened gelatine of excess water and add to the pan with the rest of the ingredients and stir until gelatine has dissolved, strain and pour into moulds(120mls) and refrigerate for 4 hours before serving. Heat sugar syrup in a pan then add fresh berries and chill until serving.

Tulles biscuits:
Softly beat egg whites for a minute than add other ingredients and whisk to a smooth paste. Spoon dessert spoon-fulls on to baking trays lined with baking paper 5 cm apart and bake in a moderate oven for 3-5 minutes or until golden brown.

To serve, unmould panna cotta onto plate and spoon chilled berries in syrup over the top. Stick biscuit tulles into the top of the panna cotta and serve, dusting with icing sugar.

Recipe provided by: