30 min<\/p>\n
Easy<\/p>\n
After a Halloween meal full of pumpkins, ghosts and other spooky creatures, a dessert that\u2019s light \u2014 yet chilling \u2014 is just right. This cyclops-eye panna cotta is gluten-free and dairy-free, made with coconut cream and a raspberry center, and it\u2019s become a staple on my spooky dessert table.<\/p>\n
Yields: 10 servings<\/p>\n
– Coconut cream \u2014 1 liter
\n– Powdered sugar \u2014 100 g
\n– Bitter almond extract \u2014 1 tbsp
\n– Gelatin \u2014 12 g
\n– Raspberry coulis \u2014 250 ml
\n– Kiwi \u2014 2<\/p>\n
Total time: 1 h 04 min
\nPrep: 30 min
\nCook: 10 min<\/p>\n
Pour the raspberry coulis into an ice cube tray and freeze. These frozen cubes will form the fruity hearts of the panna cotta.<\/p>\n
Warm the coconut cream together with the powdered sugar over low heat. While it warms, soak the gelatin in cold water. When the cream just begins to steam (before boiling), squeeze out the excess water from the gelatin and whisk it into the hot coconut cream until fully dissolved. Stir in the bitter almond extract.<\/p>\n
Line your molds with plastic wrap and pour about 1 cm of the coconut mixture into each. Chill in the refrigerator for about 20 minutes so this first layer firms up.<\/p>\n
Place one frozen raspberry coulis cube in the middle of each mold. Pour the remaining coconut cream over the top, covering the cubes. Refrigerate for at least 4 hours, preferably overnight, until fully set.<\/p>\n
Unmold the panna cottas onto plates. Spoon extra raspberry coulis around each dessert to mimic dripping \u201cblood.\u201d Peel the kiwis and slice them into rounds to serve as the irises. Lay one kiwi slice on each panna cotta to form the cyclops eye.<\/p>\n
Keep chilled until ready to serve.<\/p>\n\n\n