Valentine's day is now a world famous celebration of love. As its very orrigin comes form my native country of Italy, where I happen to be on vacation at the moment, I decided to celebrate the day with my two favorite sweets, combined!
in a small saucepan warm the cream on a very low flame stirring constantly until all the gelatin is dissolved
add the Swerve and the vanilla extract and keep stirring for another minute
do not let the cream come to a boil
after a minute turn off flame and let sit for about a minute
grease the springform with the butter
now pour half the pannacotta mixture in the bottom of the springform and let cool
(you might want to put it in the fridge once it has reached room temperature, for faster setting)
keep the remaining pannacotta fluid by keeping it in a warm oven (170degrees)
now prepare the cream:
like you did for the pannacotta mix the cream and the gelatin and stir well
In the same small sauce pan start warming the cream on a very low flame
in the meantime in a medium bowl whisk the egg yolks with the Swerve and the lemon zest until they are well emulsified (they should be whitish and fluffy)
now very slowly add a cup of warm cream to the egg mixture, whisking the whole time and being careful not to get lumps
once the mix is fluid and blended with the cup of cream add it to the saucepan carefully and again constantly whisking so yo do not get lumps
bring the mix to a simmer, keep whisking, and cook for about 3 minutes, until the cream starts to thicken
let cool for about 5 minutes, whisking occasionally
once the pannacotta layer has solidified at the top pour the cooled cream into the springform pan distributing it evenly, the cream should be pretty thick and solid but still spreadable
now pout the last half of the pannacotta on top and let cool
once cooled to room temperature you can put the springform in the fridge for 3 hours or overnight.
Before serving:
remove border form the springform after loosening the sided with a pointed knife
now heal the heart shaped cutter in hot water until warm to the touch
cut as many hearts as possible into the panna cotta and cream
you can remove the hearts with a very flat spatula and a knife, cutting off the exceeding 'dough"
Serve cold with a sprinkle of toasted hazelnuts
Option 2
You can just cut the panna cotta and cream into squares and serve with a spatula.