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Skeleton Panna Cotta with “bloody” Coulis | Halloween

Looking to whip up a ghoulishly delicious treat that will send shivers down your spine? Look no further! This Skeleton Panna Cotta with “Bloody” Coulis is the perfect balance of creepy and tasty, guaranteed to impress everyone at the table!

Spooky Season is my Favorite time of the year along with Fall. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!

Looking for some inspiration?… For more Halloween Recipes, click HERE! ; for more Halloween Cookie Recipes, click HERE! ; and for for more Pumpkin Spice Recipes, click HERE! ; and for more Beetlejuice Recipes, click HERE! ; for more Hocus Pocus Recipes, click HERE! for more Witch Recipes, click HERE!

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Skeleton Panna Cotta with “bloody” Coulis | Halloween

bakingwithnessa
Looking to whip up a ghoulishly delicious treat that will send shivers down your spine? Look no further! This Skeleton Panna Cotta with "Bloody" Coulis is the perfect balance of creepy and tasty, guaranteed to impress everyone at the table!
Prep Time 10 minutes
FREEZE 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine Halloween Food
Servings 4

Ingredients
 

PANNA COTTA

  • 1 gelatin sheet
  • 8.47 oz (240 g) heavy cream
  • 1 Tbsp (15 g) granulated sugar
  • 1/2 tsp (2.5 g) vanilla bean paste

RASPBERRY COULIS

  • 6 oz (170 g) Raspberries (Washed | Lightly Mashed)
  • 1/2 Tbsp (6 g) granulated sugar

Instructions
 

PANNA COTTA PREPARATION

  • Place the gelatin in a small bowl full of cold water. Let it set for 10 minutes.
    1 gelatin sheet
  • In a medium sauce pan, heat on medium low the heavy whipping cream, sugar and vanilla bean paste together. Continue to whisk until it starts boiling. Once it starts boiling, remove from heat and drop the scooped gelatin in. Stir until desolved. Let it cool down for a little bit.
    8.47 oz heavy cream, 1 Tbsp granulated sugar, 1/2 tsp vanilla bean paste
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  • Fill the 4 wells of your Ice Cube Skulls with your vanilla panna cotta and freeze for a minimum of 4 hours or best overnight.
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RASPBERRY COULIS

  • In a medium sauce pan, heat your washed raspberries together with the sugar. Mash them lightly to give them texture but not too much so it is not runny. Bring it to a boil and remove from heat. Set aside to cool down.
    6 oz Raspberries, 1/2 Tbsp granulated sugar

ASSEMBLY

  • At the center of your serving bowl, scoop a few tablespoons of raspberry coulis and place the frozen panna cotta at the center. Let it thaw for 10 minutes before enjoying your Skeleton Panna Cotta with your "bloody" Coulis. Bon Appétit!
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Video

Nutrition

Nutrition Facts
Skeleton Panna Cotta with "bloody" Coulis | Halloween
Amount Per Serving
Calories 248 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g88%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 68mg23%
Sodium 18mg1%
Potassium 121mg3%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 9g10%
Protein 3g6%
Vitamin A 896IU18%
Vitamin C 12mg15%
Calcium 51mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword best panna cotta recipe, bon cook, ghastly gastronomy, guy demarle, halloween dessert, halloween food, halloween recipe, skull ice cube, skull panna cotta
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

Note: For this recipe, I inspired myself from my Lemon Crème Panna Cotta with Raspberry Coulis If you have not tried this recipe, you are in for a treat! Enjoy! ~Nessa

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10 Comments on “Skeleton Panna Cotta with “bloody” Coulis | Halloween

  1. C’est une chouette et délicieuse revisite de la panna cotta, ça me plait beaucoup ! Les saveurs et la présentation, c’est très réussi !

    • Merci beaucoup! Cela me fait tellement plaisir que cela te plaise! Parfois les idées les plus simples sont les plus sympathiques. Grosses Bises, ~Nessa

    • Oh merci! J’ai adoré ce mini format qui est suffisant pour avoir une petite douceur. Gros Bisous, ~Nessa

    • Ohhh j’aime tellement Halloween et surtout reprendre des recettes et leur donner un petit coté halloweenesque. Bref c’est l’éclate dans ma cuisine! Grosses Bises, ~Nessa

    • Merci Guy, justement pour le coulis je ne l’ai pas passé à la passoire pour lui donner ce coté rustique de boyaux ahah! Il reste encore 29 jours de recettes, aussi je te remercie de me suivre, j’espère que la suite te plaira. Bisous, ~Nessa

5 from 2 votes (2 ratings without comment)

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