Valentine's Day Panna Cotta

Ingredients

• 500 ml heavy cream
• 0.5 tsp cinnamon
• 40 g sugar
• 1 Vanilla bean
• 6 sheets white gelatin
• 1 sheet puff pastry (frozen)
• 1 egg yolk
• 300 g raspberries
• 2 tbsp powdered sugar
• 1 tbsp sherry
• powdered sugar for dusting
• mint for garnish

Instructions

1. 1.

   Bring the cream, cinnamon and sugar to a boil. Split the vanilla bean lengthwise, scrape the seeds into the cream and let it simmer with the pod for about 10 minutes. Soak the gelatin in cold water. Remove the vanilla pod from the cream, squeeze out excess water from the gelatin and stir it into the warm cream until dissolved. Pour the mixture into heart‑shaped molds, cool, then chill in the refrigerator for at least four hours to set.

2. 2.

   Preheat the oven to 180°C (356°F) fan‑forced.

3. 3.

   Thaw the puff pastry, roll it out slightly and cut four arrow shapes. Place them on a cold, rinsed baking sheet, brush with egg yolk and bake in the preheated oven for about ten minutes until golden brown. Remove and let cool.

4. 4.

   Wash and halve the raspberries (reserve some for garnish). Mix with powdered sugar and sherry, bring to a boil and simmer for a few minutes. Strain through a sieve and allow to cool.

5. 5.

   Place a spoonful of raspberry puree on each dessert plate, pour the panna cotta hearts over it, arrange the fruit sauce around them and top with an arrow shape.

6. 6.

   Use a heart‑shaped cookie cutter to apply small fruit sauce hearts onto the panna cotta.

7. 7.

   Garnish with mint leaves and reserved berries, dust with powdered sugar and serve.