Halloween - Spooky Panna Cotta Eye
A scary, beautiful dessert for Halloween - our low-fructose Panna Cotta Eye with cherry jelly looks scary and tastes fantastic. Make sure you have THE highlight at your Halloween party.
Preparation time: ca. 1 h
Resting time: at least 6 h (best over night)
Quantity: 4 portions
Ingredients for the Panna Cotta:
- 400g whipped cream (lactose-free if necessary)
- 125g Currant fruit spread from Frusano
- 50g Organic corn sugar from Frusano
- 100 ml milk (lactose-free if necessary)
- 25 g Organic Filita dark chocolate from Frusano
- 6 sheets white gelatine
- 1 tablespoon homemade vanilla corn sugar
- 1 kiwi
Ingridients for the jelly
- First mix 50g organic corn sugar with the powder of the classic organic jelly cherry in a pot. Then pour in 500ml of hot (not boiling) water and stir vigorously until all ingredients are completely dissolved.
- Pour the mixture into a heat-resistant, flat form and chill for about 6 hours (preferably overnight).
- Next, soak 6 sheets of gelatine in a bowl of cold water for 5 minutes. Then pour off the water and return the softened leaves to the bowl.
- At the same time for the Panna Cotta, put 400g of whipped cream, 100ml of milk, 50g of corn sugar as well as 1 tablespoon of homemade vanilla corn sugar in a pot, bring to the boil while stirring and simmer for 5 minutes on a low heat. Remove the pot from the hot plate and add approx. a ladle of the Panna Cotta mixture to the gelatine. Quickly mix the cream-gelatine mixture with a whisk and then add it to the panna cotta mixture in the pot, stirring constantly. Stir until the gelatine is completely distributed in the panna cotta.
- Pour the panna cotta mixture into 4 round baking pans or small cappuccino cups containing about 125ml. Let the Panna Cotta cool down at room temperature, cover with cling film and leave to cool overnight.
- Peel the kiwi and cut down 4 thin slices. Heat some water in a pot and blanch the kiwi slices in it for 30 seconds. Then lay them on a kitchen towel and dry them.
- Use a sharp knife to carefully remove the panna cotta from the edge. Dip the forms/cups briefly in hot water and turn the panna cotta directly onto a plate.
- Put 125g of the chosen fruit spread in a small pot and heat it up while stirring. Then let it cool down 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.
- Heat 25g Bio Filita 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.
- Spoon the classic organic jelly cherry a little bit and spread it around the Panna Cotta. Finally, drizzle the remaining fruit spread between the jelly.
We wish you a lot of fun while preparing, creeping and enjoying it, as well as a good appetite!