Panna cotta hearts

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: 

Make the panna cotta by putting 4 tbsp water in a small bowl, shake over the gelatine and allow to dissolve.

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.

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

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.