These delightful creamy desserts make the perfect Valentine’s treat
Ready in: 1 hour, plus overnight chilling
75g fresh raspberries, pureed
1 sheet leaf gelatine
For the Panna Cotta:
600ml double cream
2 tsp vanilla extract
2 pared strips lemon rind
50g caster sugar
2 sheets leaf gelatine
Few drops pink food colouring
2 ready-made chocolate brownies, halved horizontally
To make the raspberry jelly hearts, line a small 6cm square dish with cling film. Soak the gelatine in a shallow dish of cold water for 2-3 minutes. Heat the raspberry puree in a small pan with 1 tbsp water. Remove the gelatine leaf from the water and stir into the hot puree until dissolved. Pour into the lined dish and leave to cool, then chill in the fridge until set.
When the jelly is set, use a small heart-shaped cookie cutter to stamp out 4 heart shapes and place each one in the base of a small heart shaped ramekin dish (each about 150ml capacity).
To make the panna cotta, place the cream, vanilla extract, lemon rind and caster sugar in a pan and bring slowly to the boil. Remove from the heat.
Meanwhile, soak the gelatine leaves as in step 1. Remove from the water and stir into the hot cream until completely dissolved. Leave to cool for 30 minutes. Remove the strips of lemon rind and divide the mixture between two bowls. Stir a few drops of pink food colouring into one bowl. Spoon the two mixtures into the ramekins, to give two with colouring and two without. Chill for 6 hours or overnight until set.
To serve, cut and trim the halved brownies to make four heart shapes the same size as the ramekins. Dip each ramekin into a bowl of hot water for a few seconds to release the panna cotta then turn each one out onto a heart-shaped brownie. Decorate with fresh raspberries.