A dessert that's both terrifying and delicious! The sweetness of panna cotta mingles with the acidity of a red fruit coulis and kiwi, for an intense taste experience that also captivates visually 🎃👁️.
20 min
4h
05 min
Soak the gelatine leaves in a bowl of cold water for 5 to 10 minutes to soften them.Pour the liquid cream into a saucepan and add the sugar and vanilla seeds (or vanilla extract).
Gently heat the mixture until hot, without boiling.Squeeze out the gelatine leaves and add to the hot cream. Stir well with a whisk until they melt completely.
Pour the mixture into round molds and leave to cool to room temperature.Place the molds in the refrigerator for at least 4 hours to allow the panna cotta to set.
If you're making a homemade coulis: crush the raspberries with the sugar, then strain the mixture through a sieve to remove the seeds.Turn the panna cotta out carefully onto black plates to accentuate the "eye" effect.
Place a slice of kiwi on each panna cotta to represent the iris, then a blueberry in the center to represent the pupil.Pour the red berry coulis around the panna cotta for a realistic "bloody" effect.
Tip
To unmold the panna cotta more easily, dip the molds briefly in hot water (avoid the water touching the dessert) before inverting them onto the plate! 🔥 This makes unmolding much cleaner and quicker.
Seasonal all year round!
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