Skeleton Panna Cotta with "Bloody" Coulis | Halloween

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!

Start Cooking Pin Recipe Print Recipe

Prep Time 10

FREEZE 4

Total Time 4 10

Course Dessert

Cuisine Halloween Food

Servings 4

Equipment

Skull Ice Cube

Baking Sheet (S)

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
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.

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!