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
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Energy ≈ 220 kcal / serving
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
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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.
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