Halloween - Spooky Panna Cotta Eye

Ingredients for the Panna Cotta:

• 400g whipped cream (lactose-free if necessary)
• 125g Frusano Red Currant Spread
• 50g Frusano Corn Sugar
• 100 ml milk (lactose-free if necessary)
• 25 g Organic Frusano Dark Chocolate
• 6 sheets white gelatine
• 1 tablespoonFructose-free Vanilla Corn Sugar
• 1 kiwi

Ingredients for the jelly

• 500ml water
• 50g Frusano Corn Sugar
• 1 pck. Cherry Jelly

• Preparation:

1.  First mix 50g organic corn sugar with the powder of the Cherry Jelly in a pot. Then pour in 500ml of hot (not boiling) water and stir vigorously until all ingredients are completely dissolved.
2. Pour the mixture into a heat-resistant, flat form and chill for about 6 hours (preferably overnight).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.