Whisky panna cotta and raspberry sorbet with oatmeal tuiles Serves 4 INGREDIENTS Raspberry sorbet 250g of castor sugar 250ml of warm water 250ml of raspberry coulis 1 egg white 1 squeeze of lemon juice Oatmeal tuiles 50g of soft butter 90g of icing sugar 55g of flour 2oz of egg white Oatmeal for sprinkling Panna cotta 1 pint of double cream 1/4pint of milk 100g of castor sugar 2 sheets of gelatine 1 vanilla pod 1 measure of whisky EQUIPMENT One ice-cream machine One mixing machine METHOD Sorbet • Dissolve the sugar in the warm water and add the raspberry coulis. Whisk in the egg white, then place into ice-cream machine and churn for 20 to 25 minutes. • Place into container and freeze. Oatmeal tuile • Place soft butter and sugar into mixing machine and whisk on high speed until pale. Turn down the speed and gradually add the flour and egg white until all incorporated. • Remove the mixture from the machine and put in a plastic container— allow to chill for 1 hour. • Once chilled, spread the tuile mixture onto a baking tray and sprinkle with oatmeal. Bake for 5 to 6 minutes at 190°C.