Romantic and Dramatic
Panna cotta hearts
with poached red fruits
A perfect end to the meal, rich creamy yoghurt panna cotta hearts with poached red berries. Served with hot or cold poached fruit it makes a romantic and dramatic dessert.
You will need:
Preparation time: 10 minutes
Cooking time: 7 minutes
- Heart shaped cookie cutter
- 18 x 17 cm (7×11 in) baking tin, lined with baking parchment.
For the panna cotta:
- ½ x 11.7g sachet powdered gelatine
- 142ml carton double cream
- 1 vanilla pod
- 40g (1½oz) caster sugar
- 250g natural wholemilk set yoghurt
For the poached berries:
- 225g (8oz) mixed red berries – redcurrants, blackcurrants and blackberries
- Zest of ½ orange finely grated
- 25-55g (1-2oz) sugar to fast
Making the panna cotta:
1 Make the panna cotta by putting 4 tbsp water in a small bowl, shake over the gelatine and allow to dissolve.
2 Pour the cream into a saucepan. Slit the vanilla pod lengthways and scrape the seeds into the cream. Add the sugar and heat until the sugar dissolves – the cream should be hot but not boiling. Remove the cream from the heat pour in the gelatine mix and whisk well allow to cool.
3 Put the yoghurt in a bowl, strain the cream mixture onto it through a sieve and whisk it together. Pour the mixture into the lined baking tin and leave to set overnight
4 Using the lining paper, lift the panna cotta square out of its tin and cut 4 heart shapes with the cookie cutter. Carefully move to a serving dish with a spatula. Serve with the berries.
Poaching the berries:
Put the berries, orange zest, 5 tbsp water and 25g (1oz) sugar into a saucepan and cook for 5-10 minutes until just soft. Taste and add more sugar if required. Serve the berries hot or cold.