Start by soaking 2 sheets (about 8 grams) of gelatin in cold water for about 15 minutes. Meanwhile, in a saucepan, combine half the cream and half the milk. Heat until almost boiling. When hot, add 1/3 cup (70 grams) of sugar and stir until dissolved. Once the sugar is dissolved, add 3 1/2 oz (100 grams) of white chocolate and whisk until completely melted.

Once melted, add the well-drained gelatin and stir until fully dissolved. Pour the panna cotta mixture into molds, filling them about 1/3 of the way. Let cool to room temperature. Once cooled, refrigerate for about 1 hour until set.

Heat the juice in a saucepan until just about to boil. Add 1/4 cup (60 grams) sugar and stir until dissolved. Once dissolved, add 2 sheets (about 8 grams) of gelatin that have been soaked in cold water and well-drained.

Stir until the gelatin is fully dissolved, then let cool, stirring occasionally with a whisk. The mixture should be almost completely cool before pouring it over the first panna cotta layer.

Once the panna cotta is set and the gelée is nearly cool, gently pour the gelée over the panna cotta until the molds are about 2/3 full. Refrigerate immediately to set (this will take over an hour).

While the gelée sets, prepare the base. Finely crush the amaretti cookies and place them in a bowl with the unsweetened cocoa powder. Mix well. Add the melted butter and stir until the mixture is uniform. Spread it on a baking sheet to about 1/4 inch (1/2 cm) thick, pressing firmly. Use a cookie cutter to cut out heart shapes. Refrigerate to set.

This dessert is truly wonderful—fresh, with perfectly balanced flavors. Even though white chocolate is the main ingredient, it’s not overly sweet. The citrus gelée and the cocoa base make this dessert absolutely delicious!

We hope you have a beautiful Valentine’s Day, and that this dessert helps you surprise your loved one!

Enjoy!