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Soak the gelatine leaves in a bowl of iced water until soft.
Meanwhile, in a small saucepan, slowly heat the cream, milk and sugar together until the mixture reaches scalding point (do not let it boil). Remove from the heat and add the chopped chocolate, stirring until a smooth, creamy consistency is achieved.
Squeeze the water from the gelatine sheets and add them to the warm chocolate cream, folding the mixture until the gelatine has dissolved. Set aside to cool to room temperature.
Ladle the cooled chocolate cream into dariole moulds and refrigerate until set, approximately two hours, or longer if necessary.
For the tuiles: Cream the butter and sugar together until light and fluffy. Add the beaten egg white, then beat in the flour. When well blended, place the batter in the fridge to chill.
Preheat the oven to 180C/gas 4 and line two baking sheets with non-stick baking parchment. Spread the tuile batter thinly in your chosen templates on the parchment paper. Alternatively, place spoonfuls of the batter on the baking parchment and spread them into the desired shape, such as a thin circle, keeping them well spaced.
Bake for 10 minutes or until golden brown, then remove from the oven and drape the tuiles over rolling pins or other curved surfaces and leave to cool until crisp.
To serve, turn the pana cottas out onto dessert plates. Pop a tuille on top of each one. Place a scoop of ice cream in each tuile and garnish with crushed praline (if using. Sour the raspberry coulis with a little lime juice to taste and drizzle it over the plates before serving.
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