Heart-Shaped Vanilla Panna Cotta with Raspberry Sauce
A delicate heart-shaped vanilla panna cotta with silky texture with vibrant raspberry sauce, fresh strawberries, and fragrant basil leaves. Perfectly balanced sweetness and freshness make it an effortless showstopper for Valentine’s Day, date night, or a romantic dessert to impress.
🍽️ Servings: 2
Ingredients
Panna Cotta
- 100g heavy cream
- 20g whole milk
- 15g sugar
- 0.25 vanilla bean, seeds scraped
- 1.25 g powdered gelatin
- 6.25g water for blooming
Raspberry Sauce
- 40g frozen or fresh raspberries
- 2.5g sugar
- 1.25g lemon juice
Garnish
- 2 fresh strawberries
- 2 small basil or mint leaves
Instructions
- In a small saucepan, combine cream, milk, sugar, and vanilla seeds (plus the small piece of pod). Heat gently, stirring occasionally, but do not boil.
- Mix the powdered gelatin with cold water and let it bloom for 5 minutes, stirring gently until it’s soft and fully hydrated.
- Remove the cream mixture from heat and whisk in the bloomed gelatin until fully dissolved. Let rest for 30 minutes, then strain through a fine sieve.
- Pour into a small heart-shaped silicone mold and refrigerate for at least 8 hours, or until set.
- For the raspberry sauce, combine frozen raspberries, sugar, and lemon juice in a small saucepan. Bring to a gentle boil until the raspberries are soft. Blend and strain through a fine sieve. Let cool.
- Carefully unmold the set panna cotta onto the center of a serving plate. Pour the raspberry sauce evenly around the base, creating a neat border. Arrange fresh strawberry slices over the panna cotta or on the sauce, then finish by placing small basil or mint leaves .
Tips & More Info
Why let the panna cotta mixture rest before pouring into molds?
Resting allows the cream to fully absorb the vanilla aroma and helps the tiny seeds distribute evenly, so every bite has consistent flavor and a beautiful texture.
How to unmold silicone panna cotta perfectly?
Gently warm the outside of the silicone mold with a hair dryer for a few seconds or briefly dip the bottom of the mold in warm water. Both methods loosen the edges without melting the panna cotta, allowing it to slide out smoothly while keeping its shape intact.
Why strain the mixture?
Straining removes any bits of vanilla pod or coagulated cream, giving a silky-smooth texture that feels luxurious and refined.