Raspberry & Vanilla Panna Coa


These delighul creamy desserts make the perfect Valenne treat!


Serves 4


Ready in 1 hour plus overnight chilling


I: • 75g fresh raspberries, pureed


• 1 sheet leaf gelane PANNA COTTA


• 600ml double cream • 2 tsp vanilla extract • 2 pared strips lemon rind • 50g caster sugar • 2 sheets leaf gelane


• Few drops pink food colouring TO SERVE


• 2 chocolate brownies, halved horizontally


• Fresh raspberries


1. To make the raspberry jelly hearts, line a small 6cm square dish with cling film. Soak the gelane 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 gelane leaf from the water and sr into the hot puree unl dissolved. Pour into the lined dish and leave to cool, then chill in the fridge unl set.


2. When the jelly is set, use a small heart‐shaped cookie cuer to stamp out 4 heart shapes and place each one in the base of a small heart shaped ramekin dish (each about 150ml capacity).


3. To make the panna coa, place the cream, vanilla extract, lemon rind and caster sugar in a pan and bring slowly to the boil. Remove from the heat.


4. Meanwhile, soak the gelane leaves as in step 1.


Remove from the water and sr into the hot cream unl completely dissolved. Leave to cool for 30 minutes. Remove the strips of lemon rind and divide the mixture between two bowls. Sr 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 unl set.


5. 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 coa then turn each one out onto a heart‐shaped brownie. Decorate with fresh raspberries.


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