"Eye" Spooky Panna Cotta - Perfect for Halloween!

Ingredients for the Panna Cotta:

• 1½ cups + 1 tbsp lactose free whipped cream
• ¼ cup + 2 tbsp Frusano Red Currant Spread
• 3 tbsp + 2 tsp Frusano Corn Sugar
• ¼ cup + 2 tbsp lactose-free milk
• 1 oz (25g) Frusano Dark Chocolate
• 6 sheets plain gelatin
• 1 tablespoon Fructose-free Vanilla Corn Sugar
• 1 kiwi

Ingredients for the jello

• 2 cups + 1 tbsp hot water
• 3 tbsp + 2 tsp  Frusano Corn Sugar
• 1 pck. Cherry Gelatin Dessert

• Preparation:

1. First mix 3 tbsp + 2 tsp Frusano Corn Sugar with the package of Cherry Gelatin in a pot. Then pour in 2 cups + 1 tbsp water of hot (not boiling) water and stir vigorously until all ingredients are completely dissolved.
2. Pour the mixture into a heat-resistant, flat mould and chill for about 6 hours (preferably overnight).
3. To make the Panna Cotta, soak 6 sheets of gelatin in a bowl of cold water for 5 minutes. Strain excess water and return the softened sheets to the bowl.
4. Put 1½ cups + 1 tbsp lactose free whipped cream, ¼ cup + 2 tbsp lactose-free milk, 3 tbsp + 2 tsp Corn Sugar as well as 1 tablespoon of Vanilla Corn Sugar in a pot, bring to a boil while stirring and simmer for 5 minutes on a low heat. Remove the pot from heat and add approx. a ladle of the Panna Cotta mixture to the gelatin. Whisk and add it back to the pot, stirring constantly. Stir until the gelatine is fully incorporated.
5. Pour the panna cotta mixture into 4 muffin tins or small coffee cups. Each should be about a ½ cup. Let the Panna Cotta cool to room temperature, cover with cling film and let set overnight.
6. Peel the kiwi and cut 4 thin slices. Heat some water in a pot and blanch the kiwi slices in it for 30 seconds. Let them dry on a kitchen towel.
7. Use a sharp knife to carefully remove the panna cotta from the edge. Dip the forms/cups briefly in hot water and flip the panna cotta directly onto a plate.
8. Put ¼ cup + 2 tbsp of the fruit spread in a small pot and heat while stirring. Let it cool for 1 minute. Using a spoon, spread some of the warmed fruit spread around the panna cotta in a ring and draw patterns ("veins") with a wooden skewer.
9. Melt the 1 oz Frusano Dark Chocolate in a water bath and place one chocolate blob in the middle of each kiwi slice as a pupil. Place the kiwi on the Panna Cotta.
10. Break up the Cherry Gelatin Dessert a little bit and spread it around the Panna Cotta. Finally, drizzle the remaining fruit spread around the Cherry Gelatin Dessert.