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.

Panna cotta

• Add milk, cream, sugar, whisky and the vanilla to a large pan and bring to the boil. Stir well to dissolve the sugar.

• Soak the gelatine in cold water until soft then squeeze out the excess water and dissolve it in the cream mixture. Pass through a fine sieve and into a bowl. Chill by placing the bowl in cold water until nearly set.

• Fill the moulds with the mixture and cover with cling film. Place in fridge to set for 3 to 4 hours.

To plate

• Dip the panna cotta mould into a bowl of warm water for about 8-10 seconds to release. Do not leave it in the water long enough to melt.

• Place on plate just off-centre with a scoop of sorbet. Add the oatmeal tuile on top of the sorbet.

• Serve and enjoy.