Welcome back to Easy Desserts,
The last few months haven’t gone completely the way I’ve planned, but life is still good and thankfully I can sneak in a recipe or two. Before I completely pack up all my bakeware I should be able to finish 2018 with you all. I’ve had a fun and amazing time sharing recipes and their history of what we’ve made. I'm not sharing what 2019 will bring but if I’m able to create I’ll be sure to share it with you.
We’re in October so that means Halloween will be here before we know it. During the last couple of years, I’ve always had a little helper make a special Halloween treat with me. This year was more of a challenge now that my Munchkin is a Kindergartener, but we found some time to pop out this spooky treat. We didn’t use any SupaCute cups for this recipe, but as a non-Halloween treat, their Ice Cream cups would work the best.
After school one day:
“Why are you here?”
“I thought if someone was a good boy at school they could help me in the kitchen.”
“Yes, I was good. I wanna cook, please?”
We arrived at the store and start picking up the supplies.
“Raspberries, my favorite,” Munchkin tells me as I hand them to him as he sits in the cart. I correct him by saying, “It said rasp-berries.”
Next, I grabbed a Kiwi to hear,
“I don’t like that.”
“Do you even know what it is?”
“No, but it looks bad, it’s brown.”
“Yes, it is, but that’s what you call the skin of the fruit and after Auntie peels it off there’s a bright green fruit inside.”
“I wanna see.”
“I can’t show you it now, but once with start assembling the dessert you’ll see.”
We head to the dairy section and I hand him the half & half and heavy whipping cream. His eyes light up as I hand him the creams.
“Auntie, are we making whipped cream slime again?”
I giggle and ask, “Why do you think that?”
“Last year we made slime for a Witch’s dessert with the cream.”
“Wow you are so smart to remember that, but that’s not what we are making this year. We are making an Italian custard called Panna Cotta.”
“I don’t know if I’ll like it.”
“Well knowing you and sweets I’m sure you will, plus if you don’t I bet Grandpa or Nana will eat it for you.”
We finish getting our supplies and head back. He tries saying Panna Cotta but can’t, so he asks how it will be a Halloween dessert after I show a picture of what Panna Cotta is.
photo credit: https://www.coffee4nana.com
“Auntie, that doesn’t look like Halloween.”
“Well, what if I told you we were going to make the Panna Cotta into an Eyeball?”
“Still not Auntie.”
“If we add raspberry blood, would that be better?”
“Yes, and I wanna to help.”
“I figured as much, plus I’ll really need a ‘hand’ with the plating.”
What You’ll Need:
Raspberry Coulis Blood:
1 package raspberries (9 oz flat)
1/4 cup (powdered or granulated) sugar
Panna Cotta Sclera:
1 envelope unflavored gelatin
2 tablespoons cold water
2 cups heavy cream
1 cup half & half
1/3 cup sugar
1 or 2 kiwis, peeled and sliced
optional - chocolate covered raisin or peanut for the pupil
Cook the raspberries and sugar over low heat for 12, stirring time to time. Place berries in a food processor and blend until smooth. Strain through a sieve to separate the seed and chill.
Once the Blood (coulis) has chilled and thickened up feel free to decorate a plate. This was something my Munchkin had a lot of fun doing for me. This how his ‘hand’ was being used in the dessert.
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove the pan from heat.
In a large saucepan bring the heavy whipping cream, half and half, and sugar just to a boil over moderately high heat, stirring regularly. Bring to a gentle boil then remove the pan from heat and stir in gelatin mixture and the vanilla. Divide the cream into the cups and cool till they reach room temperature. Then cover with plastic wrap and refrigerate for 4 hours or overnight.
Once set, gently use warm water around the outside of the cup. Dry and slowly slide a knife around the inside to help the Panna Cotta to slide out. Softly lay the Panna Cotta on the blood. I used a mini bowl so my Panna Cotta would look like Sclera (the white part of the eye) when I removed it.
Finishing Touches, Iris and Pupil:
Wash and peel your Kiwis. Slice them like coins to make the Iris. Place the Iris (Kiwi slice) on top of the Sclera (Panna Cotta) then place the Pupil (chocolate covered raisin or peanut) on that. Add more Blood as you like.
Since we are using the stovetop for this recipe, be very careful when you have your own ghost and/or goblins help. I made the Blood ahead of time so it would be cool when my Munchkin went to decorate. I also let him stir the Panna Cotta after I removed it from the heat. He also placed the Iris and Pupil when it was time to add them (not to mention he ate a few Pupils too).
This dessert becomes a fun learning experience too! Since they get to learn about the different parts of the Eye (but shhh ... they don’t need to know they are learning while they cook).
Enjoy these treats for about a week when covered or unless the dairy expires before.
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Until next time …
Wishing you and yours a Safe and Happy Halloween