Loveheart panna cotta recipe

4 ratings Rate
  • Serves 8
  • 15 mins to prepare and 6 mins to cook, 2 hrs 00 mins to cool
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
d810acf0 af73 4052 94b0 a2ea19e50051 full
Author
Customer recipe by Fiona Sutherland
Added 68 months ago

This would be the end of my romatic menu, a twice baked souffle to start and a mushroom ravioli for the main.

Soak the gelatine in cold water, meanwhile place sugar, cream, milk and the seeds form the vanilla pod into a pan and heat to simmering temperature. Squeeze out the water form the gelatine, add to the pan and whisk.

Decant to a jug and allow to cool. Stir so the vanilla seeds don't settle to the bottom. Pour into your desired mould, I use mini rhum babba dishes which allow you to put the fruit in the middle. Leave to set in the fridge for a couple of 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 liquer.

For the tuilles, mix all the ingredients together to form a smooth paste. With a knife smear the mix onto non stick baking parchment on a flat baking tray. For special romatic occasions you make a heart shape. The smear must be very thin. bake in a hot oven for 2-3 minutes watching them like a hawk.

When golden remove gently with a pallet knife and leave to cool, they then crispen up very quickly.

Loosen the panna cotta by going round the edge of the mould with a knife, if necessary dip in hot water. Upturn into a shallow bowl and surround by the coulis, decorate with the fruit. Pop the tuille in a decorative position.

Tip: Vary the fruit according to the season.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

Text
ingredients
Email recipe details
Print recipe
  • For the panna cotta
  • 300ml double cream
  • 75ml milk
  • 2 leaves gelatine
  • 60g caster sugar
  • 1 vanilla Pod
  • For the coulis
  • ½ punnet fresh raspberries
  • ½ punnet blackberries
  • 1 glug Grand Marnier or favourite liquer
  • For the tuilles
  • 1oz plain flour
  • 1 egg white
  • 1oz melted butter
  • 2oz caster sugar
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
Convert

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.