Impress your other half with this heart-shaped, vanilla panna cotta served with fresh berries, purée and tuiles. Try using different fruits in this panna cotta depending on the season.
- First make the panna cotta: put the gelatine leaves to soak in cold water. Put the sugar, cream, milk and the seeds from the vanilla pod into a pan and heat to simmering point. Squeeze out the water form the gelatine, add the gelatine to the pan and whisk. Decant to a jug and allow to cool, stirring from time to time so the vanilla seeds don't settle on the bottom.
- Pour into moulds, such as mini rum baba dishes, which allow fruit to be put in the middle. Chill in the fridge for 2 hours.
- Make a red coulis with a few of the berries by adding sugar and putting them through a sieve, adding a dash Grand Marnier or other fruity liqueur.
- To make the tuiles: preheat the oven to gas 5, 190°C, fan 170°C. Line a baking sheet with nonstick baking paper.
- Tip the egg whites into a bowl and beat lightly with a whisk until frothy. Beat in the sugar and then sift in the flour, mixing lightly with the whisk. Finally, stir in the butter to form a smooth paste. Dollop teaspoonfuls of the mixture on to the baking sheet, leaving a 10cm (4in) gap between each dollop. Spread the mixture into thin circles, or, for a romantic occasion, into heart shapes.
- Bake in the preheated oven for 5-6 minutes, watching them like a hawk, until the edges are golden brown. Remove gently with a palette knife and leave to cool on a wire rack, they then crisp up very quickly.
- Loosen each panna cotta by running a knife around the edge of the mould; if necessary dip the mould briefly in hot water. Upturn into a shallow bowl and surround by the coulis. Decorate with the fruit and a tuile.
Tip: You can vary the fruit used to serve with the panna cotta according to the season. These quantities make 8 individual panna cottas, so you can have more for breakfast next morning, or make the rest in ordinary moulds and serve at a dinner party. They will keep in the fridge for a day or two.
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We recommend pairing these loveheart panna cottas with Tesco Finest Dessert Semillon wine.