• 4 tea bags Dilmah Exceptional Berry Sensation
• 500ml Cream
• 500ml Milk
• 150g Castor Sugar
• 2 Vanilla Beans (split)
• ½ Cinnamon Quill
• 2½ Gelatine Leaves
• 9 Strawberries (cut in half)
• 12 Raspberries
• 18 Blueberries
• 12 Mint Leaves
• 240ml Spring Water (Hot)
• 1¼ Gelatine Leaves
• 1 dessert spoon Castor Sugar
• 150ml Stock Syrup
• 250g Strawberry Puree
• 250g Raspberry Puree
• Juice of 1 Lemon
• 250g Castor Sugar
• 125g Egg White
• 125g Plain Flour
• 125g Melted Butter

Method of Preparation
In a heavy based pan, heat milk, castor sugar,
vanilla beans and the cinnamon quill. Infuse for 10
minutes and strain. Soak 2½ gelatine leaves in cold
water for 5 minutes. Remove and add to hot milk.

Stir to dissolve gelatine and then stir in the cream.
Divide evenly between 6 glasses and place in
refrigerator to set. Infuse the tea in 240ml of spring
water for 3-5 minutes and add 1 dessert spoon
castor sugar. Soak 1¼ gelatine leaves in cold water,
remove and add to berry tea infusion. Let cool and
pour over set Panacotta in glasses. Leave to set in
refrigerator overnight.

Blend strawberry puree, raspberry puree, lemon
juice and stock syrup. Strain and churn in an ice
cream machine. Remove and place in freezer.
Combine 125g castor sugar with 125g egg white
and beat until soft peaks form. Combine butter
and 125g castor sugar in a separate bowl and
gently add egg whites to the butter mixture. Fold
in flour and let rest for 30 minutes. Spread in a
thin layer on a greased and floured oven tray and
bake in a moderate oven until slightly coloured (5

Cut into desired shape whilst hot and remove
from tray and cool on racks. Store in an airtight
container for up to three days. Place glasses on
to plates and decorate with 3 strawberry halves,
2 raspberries, and 3 blueberries. Place scoop of
sorbet next to the berries, garnish with mint and