3.7 from 9 votes
Halloween Panna Cotta Eyeballs
If you can stomach the unsettling appearance of this dessert, these Halloween Panna Cotta Eyeballs are actually a deliciously light and fruity treat that would be perfect for a spooky dinner party!
Prep Time
15 mins
Additional Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 6 servings
Calories: 440 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
Panna Cotta
- 3 Tablespoons cold water
- 1 envelope unflavored gelatin 2 1/2 teaspoons
- 1 ¼ cups whole milk
- ½ cup granulated sugar
- 1 ¾ cups heavy cream
- 2 teaspoons vanilla bean paste
- Kiwi slices
- blueberries
Raspberry Sauce
- 12 ounces raspberries
- ½ cup granulated sugar
- 3 Tablespoons water
- 1 teaspoon fresh lemon juice
Instructions
Panna Cotta
- Sprinkle the powdered gelatin over the cold water in a small bowl to bloom. Stir, then let it sit for 5 minutes.
- Heat the cream, milk, and sugar in a large saucepan over medium heat. Cook, stirring frequently, until steaming and hot, around 140° F on a candy thermometer. Be careful not to let it come to a boil.
- Remove the saucepan from the heat and stir in the gelatin and vanilla, stirring or whisking until smooth and the gelatin is completely dissolved.
- Prepare a silicon chocolate mold, small round bowls, muffin cups, or mugs with rounded bottoms by placing one slice of kiwi in each of them. Divide the panna cotta mixture evenly between them, pouring it directly over the kiwi. Chill in the fridge for at least 6 hours or overnight.
- When ready to serve, unmold onto serving plates. Place half of a blueberry in the center of each kiwi slice, then pour raspberry sauce around the edges of the "eyeball" before serving.
Cup of Yum
Raspberry Sauce
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium-low heat. Cook and stir until the raspberries are soft and syrupy.
- Transfer to a blender and blend for a few seconds until smooth. Pour through a fine mesh sieve over a bowl, using the back of a spoon to press the liquid through. Discard any seeds that remain.
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 6 months.
Notes
- Vanilla: You can use regular vanilla extract if you don't have vanilla bean paste. We like the flecks of vanilla in this dessert, but it's just as delicious without them.
- Cheater raspberry sauce: If you don't have fresh or frozen raspberries, you can make an easy version by thinning out a little raspberry jam with some water in the microwave until it is pourable.
- Dairy-free version: You can make a dairy free version by using almond milk and coconut cream.
- Buttermilk variation: Sub buttermilk for the milk for a tangier version.
- Make-ahead: The panna cotta can be made 2 days in advance and kept covered with plastic wrap, unmolded, in the fridge until ready to serve. The raspberry sauce can be made a week in advance and stored in the fridge, or up to 6 months in advance and frozen, then thawed before serving.
Nutrition Information
Calories
440kcal
(22%)
Carbohydrates
46g
(15%)
Protein
5g
(10%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
100mg
(33%)
Sodium
52mg
(2%)
Potassium
206mg
(6%)
Fiber
4g
(16%)
Sugar
39g
(78%)
Vitamin A
1122IU
(22%)
Vitamin C
16mg
(18%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 440
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 100mg | 33% |
| Sodium | 52mg | 2% |
| Potassium | 206mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 39g | 78% |
| Vitamin A | 1122IU | 22% |
| Vitamin C | 16mg | 18% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.