I’m usually not one for gore. I hate scary movies (almost always). But if there was ever a time for a little gross-out fun it is late October. And I’m not such a scrooge that I can’t enjoy a little Halloween silliness. So why not make a good dish, while you’re at it? The elements of this dish are all natural: the white is a coconut panna cotta, the iris a cut fresh kiwi, the pupil is made of plumped raisins, and the blood is simply a raspberry coulis. The one element that is just for looks is the lens that sits on top of the kiwi iris (a little gelatin sheet). While it doesn’t really add anything to the flavor of the dish, it makes the eye look much more convincing. Plated in a different way, this dish could be a dessert for any night of the year.
Because you need the eyeball to hold it’s shape for this plating, I added a teensy bit more gelatin than I would normally put in a panna cotta. (I’d cut back by ¼ tsp. if you’re not doing the eyeball plating) To make the panna cotta have a more delicate texture for serving, you can leave it out at room temperature for a half an hour before serving. Then plate it with hot raspberry coulis and the gelatin will soften just a bit. You can make this dessert a day in advance, but decrease the gelatin quantity by 1/8 tsp, as the gelatin will continue to firm up as the dessert sits refrigerated.
This recipe, along with lots of other food-related nonsense is also posted at my blog, Kitchen Table Scraps.Panna Cotta:
1/3 c. shredded, dried coconut (unsweetened)
¼ c. raisins or other dark-colored dried fruit.
1½ t. unflavored, powdered gelatin
1T. rum (optional, substitute water if you prefer)
1 c. whole milk
1 c. coconut milk
¼ c. sugar
1-2 c. frozen raspberries
½ c. boiling water
1T. lime juice
½ c. mise en place bowls or half-sphere molds
1½“ circle cutter