Halloween treats are known for their creativity and playfulness, but these panna cotta eyeballs take the cake – or should I say, they take the eyeball! This gluten-free dessert is a showstopper that’s sure to delight both kids and adults.The best part? They’re surprisingly easy to make. By adding some simple tweaks to the traditional panna cotta recipe, you can create a firmer texture that holds up well to being picked up and enjoyed as finger food.To make these spooky sweets, you’ll need just a few ingredients: cream, milk, gelatine, vanilla, sugar, gummy candies, and jelly beans. If you want to add some extra realism with a ‘bloody’ effect, you can use a red-coloured syrup like Smuckers strawberry and a dash of red food colouring.To shape your panna cotta into eyeballs, you’ll need a silicone half-globe mould. Simply pour the mixture into the mould, refrigerate until set, and then un-mould them to reveal your creations. You can serve them at a Halloween party or enjoy them as a fun treat with a festive drink.
How to Make this Gross Looking Halloween Food
To create these spooky Halloween panna cotta eyeballs, start by whisking gelatine into warm milk. Gelatine, the foundation of Jell-O, adds firmness to recipes without providing flavor. Next, combine the mixture with cream and sugar, then stir in vanilla extract while the pan is off the heat. Pour the gelatine liquid into greased silicone moulds, each containing a Lifesaver gummy for added effect.To ensure the gluten-free Halloween dessert sets properly, let it chill for at least 5 hours or even start preparing it a day ahead of time. When serving, simply run a knife around the edge of each eyeball and use jellybean tips as pupils. For an added touch, mix red food dye with red-colored strawberry syrup (or similar) to create ‘blood’ and drizzle it on top. If you’re hosting a Halloween party, these simple yet impressive panna cotta eyeballs are a must-try. They require minimal ingredients, can be prepared in advance, and are sure to delight your guests.
What is Panna Cotta Anyway?
Panna cotta, an Italian dessert made from gelatine and cream, offers endless possibilities when it comes to flavor. Classic options like vanilla, strawberry, and coffee are always popular choices. The name ‘panna cotta’ literally translates to ‘cooked cream,’ highlighting the rich and creamy texture that sets this dessert apart. One of the best things about panna cotta is its versatility – it can be prepared ahead of time, making it a great option for dinner parties where timing can be crucial. While traditional Italian recipes might pair panna cotta with sweet accompaniments like berry coulis or chocolate sauce, this recipe takes a creative spin by serving it with a spooky twist – eyeballs! That’s right, this panna cotta is specifically designed to add some monster mash fun to your Halloween celebrations.
Halloween Panna Cotta Eyeballs Recipe
Halloween Panna Cotta Eyeballs
Bella Bucchiotti’s contribution to the world of Halloween culinary delights is a treat that’s equal parts eerie and enticing. Among the plethora of unappetizing Halloween treats, her gluten-free panna cotta eyeballs stand out as an unsettling yet alluring dessert option for both adults and children alike. These hauntingly realistic orbs require only 30 minutes of preparation time before being left to set for a leisurely 5 hours, yielding 26 servings that are sure to be the talk of any Halloween party.
Instructions
Combine milk and gelatin in a medium saucepan, allowing it to soften for 5 minutes. Heat the mixture over medium-low heat, whisking frequently until the gelatin is fully dissolved. Next, stir in sugar and heavy cream, heating until the mixture reaches a scorching hot temperature but not boiling or simmering. Once the sugar has dissolved, remove from heat and add vanilla extract. Allow the mixture to cool slightly before preparing silicone molds by lightly spraying with non-stick oil and placing them on a cookie sheet for easy refrigeration. Place a Lifesaver gummy in each mold, pressing it into the bottom, then fill each mold with the panna cotta liquid. Chill the panna cotta in the fridge for at least 5 hours or overnight. When ready to serve, use a thin knife to release the panna cotta from each mold by running it around the edges. Gently press each eyeball onto a plate and trim any excess panna cotta with a small knife if needed. Use cut jellybeans as pupils, and optionally add ‘blood’ made by mixing strawberry breakfast syrup with red food coloring, drizzling it over each eyeball.