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

Ingredients

Ingredients (serves 8)
2 sheets leaf gelatine
600mls thicken cream
100grms caster sugar
2 vanilla beans
Zest of one lemon
200grms fresh mixed berries
50mls sugar syrup

Method

Method
Soak leaf gelatine in ice water to soften Place cream, sugar, vanilla seeds and pods, 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
100grms plain flour
100grms icing sugar
3ea egg whites beaten
100mls melted butter

Method
Softly Beat egg whites for a minute than add other ingredients and whisk to a smooth paste. Spoon dessert spoon full's on to baking trays lined with baking paper, 5 centre meters apart and bake in a moderate oven for 3-5 minutes or until golden brown

To serve
Unmould panna cotta onto plate spoon chilled berries in syrup over the top Stick biscuit tulles into the top of the panna cotta and serve Dusting with icing sugar