2¼ leaves gelatine
Biscuit tuile for garnish
For the sorbet 100g honey lavender
Sweet and sour raspberries
100g raspberry vinegar
300g white wine vinegar
Place gelatine in cold water. Put cream, milk and sugar in a pan and bring to the boil. Add lavender and infuse for 10-15 minutes. Taste it to obtain flavour desired. Add gelatine, mix until dissolved. Put over iced water. Stir until it starts to thicken, then put into moulds.
Lavender honey sorbet: Put all ingredients into pan. Bring to 117°C, then chill and churn.
Sweet and sour raspberries: Bring liquids and sugar to the boil. Cool and pass over the raspberries. Reduce half the liquid until it looks like a syrup to make sauce. Reserve.
Place panna cotta in middle of plate, top with lavender sorbet and biscuit tuile. Arrange five raspberries around edge and pour a little of the raspberry sauce around these.