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.
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