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.

(2)

Preparation 15 min
Rest 3 h 00
Servings 6
Level Débutant

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

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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

Step 1
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.
Step 2
When the mixture boils, turn off the heat.
Squeeze out the gelatin leaves and stir in.
Mix well.
Step 3
Pour the panna cotta mixture into the molds and freeze for at least 3 hours.

Raspberry Coulis

Step 4
Place the raspberries and sugar in a saucepan.
Cook for ten minutes at a gentle simmer, stirring occasionally.
Step 5
Using a chinois, collect as much of the coulis as possible and set aside.

Presentation

Step 6
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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Vanilla Halloween Panna Cotta with Raspberry Coulis

Ingredients

Vanilla Panna Cotta

Raspberry Coulis

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Note

Tip

Preparation steps

Vanilla Panna Cotta

Raspberry Coulis

Presentation

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