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 minutes).

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 Tuille.