Wanting something a little glam for Valentines Day - check out these Vanilla Pannacotta & Blackcurrant Jelly desserts. Just perfect for that someone special in your life who has a sweet tooth! Enjoy!

VANILLA PANNACOTTA & BLACKCURRANT JELLY

Adapted from a recipe by Delicious Magazine - UK

INGREDIENTS

Vanilla Pannacotta
2 gelatine leaves
400ml cream
35g caster sugar
Seeds scraped from 1 split vanilla pod

Blackcurrant Jelly
225g blackcurrants (fresh or frozen)
100g caster sugar
150ml water
2 leaves gelatine
25ml cassis

Serves: 4

METHOD

Vanilla Pannacotta – Place 2 gelatine leaves in a medium bowl, cover with cold water and set aside. Put the cream, caster sugar, and vanilla seeds in a large saucepan and heat gently, without simmering, until the cream is just starting to steam and the sugar has completely dissolved. Remove from the heat. Squeeze the liquid from the gelatine leaves, then add to the warm cream and stir until dissolved. Strain the mixture into a clean jug and set aside until just warm to the touch.

Pour the pannacotta mixture into four glasses and put in the fridge to set for 2 hours. For extra drama, put the glasses into small bowls and lean them against the sides so they're at an angle, then carefully pour the mixture in halfway and chill (if your glasses won't stay still, secure them with Blue-Tac).

Blackcurrant Jelly - Place the blackcurrants, caster sugar and 100ml water in a saucepan and bring to the boil, reduce the heat to a simmer and cook for 10 minutes or until soft. Soak the gelatine leaves in cold water.

Strain the blackcurrants through a sieve, pushing down well with the back of a spoon to extract all the juice. Discard the pulp. Squeeze the liquid from the gelatine leaves, and add to the hot blackcurrant liquid. Add the cassis and another 50ml of water.

Allow the jelly to cool to room temperature (but not set) and pour over the pannacotta (if tilting the glasses, turn them onto the other side and pour the jelly on top to fill the other half at an angle). Leave to set in the fridge for 3 hours. Take out of the fridge around 1 hour before serving to bring back to room temperature.