Scary Panna Cotta Eyeballs
Prep Time
Serves
Cooking Mode
1 pkg unflavoured gelatin powder
2 cups 35% whipping cream, divided
¼ cup honey
1 piece lemon peel, about 2 in. (5 cm)
½ cup plain 2% yogurt
1 tbsp vanilla extract
1 kiwi, peeled and thinly sliced in rounds
6 blueberries
2 cups fresh raspberries
3 tbsp sugar
2 tsp lemon juice
1 pkg unflavoured gelatin powder
2 cups 35% whipping cream, divided
¼ cup honey
1 piece lemon peel, about 2 in. (5 cm)
½ cup plain 2% yogurt
1 tbsp vanilla extract
1 kiwi, peeled and thinly sliced in rounds
6 blueberries
2 cups fresh raspberries
3 tbsp sugar
2 tsp lemon juice
Directions
1To make panna cotta, in small bowl, sprinkle gelatin over 1/4 cup (60 mL) cream. Let stand 5 min. or until gelatin has softened. Meanwhile, in small saucepan, heat remaining cream, honey and lemon peel over medium heat until mixture starts to simmer around edges of pan. Stir in yogurt, bring back to a simmer.
2Remove from heat and stir in gelatin mixture. Whisk until dissolved. Stir in vanilla. Strain through fine-mesh sieve. Cool slightly. Divide mixture among six 1/2-cup (125-mL) ramekins or moulds with rounded bottoms. Cover with plastic wrap and refrigerate 6 hr., or until set.
3Unmould onto serving plates, dipping base of ramekin or mould in hot water to release panna cotta, if needed. Cut each kiwi round with a 1 1/2- in. (4-cm) round cookie cutter, or cut with small sharp knife to create circle. Cut small circle in centre of each kiwi slice to fit a blueberry. Place slice of kiwi on top of each panna cotta. Place blueberry in centre.
4To make raspberry sauce, puree raspberries, sugar and lemon juice in blender until smooth. Strain. Drizzle raspberry sauce onto plates to resemble blood.
Tips
1
Chilling Time: 6 hr
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