Panna Cotta Hearts - cooking recipe

Ingredients

5 None gelatine leaves
3 None medium eggs
80 g caster sugar
50 ml champagne (sparkling wine could be used)
150 g yoghurt
200 g whipping cream
1 tsp vanilla extract
150 g frozen raspberries, thawed
4 tbsp apricot jam

Preparation

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.
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.
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.
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.
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.