Love-heart panna cotta with raspberries recipe

  • Serves 8
  • 5 mins to prepare and 6 mins to cook, 2 hrs 00 mins to cool
  • 308 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
Loveheartpanacotta HERO

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.

See more Dessert recipes

finest dessert semillonwine 150x150We recommend pairing these loveheart panna cottas with finest* Dessert Semillonwine

 

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 2 gelatine leaves
  • 60g (2½oz) caster sugar, plus more for the fruit
  • 300ml (½pt) double cream
  • 75ml (3fl oz) milk
  • 1 vanilla pod
  • ½ punnet fresh raspberries
  • ½ punnet blackberries
  • dash Grand Marnier or favourite liqueur
  • For the tuiles

  • 50g (2oz) plain flour
  • white of 1 egg
  • 25g (1oz) butter, melted and left to cool slightly
  • 50g (2oz) caster sugar
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1281kj 308kcal 15%
  • Fat 23.1g 33%
  • Saturates 14.2g 71%
  • Sugars 18.2g 20%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 23g Protein 2.8g Fibre 1.4g

Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.