Halloween panna cotta eyes with red coulis
Vanilla panna cotta on raspberry coulis, with kiwi and chocolate eyes.
Active time30 min
Cooking10 min
Total5 hResting : 4 h 30 min
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Ingredients
- 400 ml pouring cream
- 100 ml milk
- 20 g dark chocolate
- 150 g raspberry coulis
- 300 ml water
- 5 ml vanilla extract
- 6 g gelatine leaves
- 60 g sugar
- 1 kiwi fruit
Preparation
Soak the gelatine in cold water for 10 minutes. Meanwhile, heat the cream, milk, sugar and vanilla without boiling. Remove from the heat and stir in the squeezed-out gelatine after the 10 minutes of soaking.
400 ml pouring cream100 ml milk300 ml water5 ml vanilla extract6 g gelatine leaves60 g sugar- saucepan
- bowl
Divide between round moulds with a capacity of 150 ml. Leave to cool slightly for about 20 minutes, then refrigerate for at least 4 hours. Turn out onto plates.
- moulds
Gently melt the chocolate in a bain-marie before adding the pupils. Peel the kiwi fruit and cut into 4 thin rounds. Place a round on each panna cotta and a dot of melted chocolate in the centre. Pour the red coulis around them.
20 g dark chocolate150 g raspberry coulis1 kiwi fruit- knife
- saucepan
- plates
- bowl
- spoon
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration