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 finest* Dessert Semillonwine.