Whisky panna cotta and raspberry sorbet with oatmeal tuiles

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.