Vanilla Halloween Panna Cotta with Raspberry Coulis
Spook your guests with this easy-to-make vanilla Halloween panna cotta with raspberry coulis. A guaranteed hit! Panna Cotta is a traditional Italian dessert, and we’ve reimagined it for Halloween with a skull shape.
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Preparation 15 min
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Rest 3 h 00
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Servings 6
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Level Débutant
Ingredients
Vanilla Panna Cotta
Raspberry Coulis
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Note
It’s important to remove skulls from the mould while they’re still well-frozen, otherwise, they may not be perfectly shaped.
Tip
Use a whisk to stir in the gelatin, making it easier to dissolve.
Place the mould on a metal plate for easy transport once the cavities have been filled.
Preparation steps
Vanilla Panna Cotta
Raspberry Coulis
Presentation
Your comments
Vanilla Halloween Panna Cotta with Raspberry Coulis
Spook your guests with this easy-to-make vanilla Halloween panna cotta with raspberry coulis. A guaranteed hit! Panna Cotta is a traditional Italian dessert, and we’ve reimagined it for Halloween with a skull shape.
Note
It’s important to remove skulls from the mould while they’re still well-frozen, otherwise, they may not be perfectly shaped.
Tip
Use a whisk to stir in the gelatin, making it easier to dissolve.
Place the mould on a metal plate for easy transport once the cavities have been filled.
Ingredients
Vanilla Panna Cotta
- Crème liquide entière 30% : 25 centiliters
- Semi-skimmed milk : 25 centiliters
- Sucre en poudre : 30 grams
- Gousse de vanille : 1
- Gélatine (sheets) : 6
Raspberry Coulis
- Framboises : 200 grams
- Sucre en poudre : 50 grams
- Citron jaune (Juice) : 2 tablespoons
- Eau : 2 tablespoons
Preparation steps
Vanilla Panna Cotta
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Place the gelatin leaves in a bowl filled with cold water.
Place the milk and cream in a saucepan.
Cut the vanilla pod in half, scoop out the seeds with the tip of a knife and place in the saucepan.
Heat through. -
When the mixture boils, turn off the heat.
Squeeze out the gelatin leaves and stir in.
Mix well. -
Pour the panna cotta mixture into the molds and freeze for at least 3 hours.
Raspberry Coulis
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Place the raspberries and sugar in a saucepan.
Cook for ten minutes at a gentle simmer, stirring occasionally. -
Using a chinois, collect as much of the coulis as possible and set aside.
Presentation
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Turn out each skull and pour a little raspberry coulis around it.
Defrost in the fridge for at least 5 hours, or at room temperature for 2 hours if you want to eat them straight away.