Now that's a mouthful! Crispy and creamy finisher. Perfection after a big feed and with a nice sticky...
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Ingredients
(serves 8) Panna Cotta: 2 sheets leaf gelatine 600ml thickened cream 100g caster sugar 2 vanilla beans Zest of one lemon 200g fresh mixed berries 50ml sugar syrup Tulles biscuits: 100g plain flour 100g icing sugar 3 egg whites beaten 100ml melted butterMethod
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.
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