Loveheart panna cotta recipe

  • Serves 8
  • 15 mins to prepare and 6 mins to cook, 2 hrs 00 mins to cool
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Customer recipe by Fiona Sutherland
Added 86 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.

  • 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

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