Panna Cotta Hearts

1. 1

   Sprinkle the gelatin into 1/4 cup cold water and allow to bloom for 5 mins. Place a bowl over a pot of gently simmering water, add the eggs and whisk in 1/4 cup sugar, beating for 6-8 mins, until creamy. Remove from the heat and vigorously beat in the champagne for 2-3 mins. Stir in the yogurt, cream and vanilla extract.

2. 2

   Place gelatin mixture in a small pan over a low heat to dissolve. Stir the gelatine thoroughly into the warm cream mixture. Chill for 10-15 mins until the mixture begins to set then pour into heart-shaped ramekins. Chill for 2-3 hours until fully set.

3. 3

   Heat the raspberries in a saucepan and the jam in a separate pan. Once the raspberries have broken down, mix the two together then press through a sieve. Discard the solids.

4. 4

   To make the sugar thread garnish, heat 2 tbsp sugar in a saucepan until it caramelizes, turning golden brown. Use a fork to pull fine threads of sugar from the mixture and leave to set.

5. 5

   Spoon the fruit syrup onto serving plates. Turn out the hearts and place on top of the syrup. Place the sugar threads on top then serve.

* Per serving · 4 servings · Values may vary.