I feel that Halloween lacks sophistication. Perhaps it’s because of the obsession with making dessert look like candy corn, or the fact that candy happens to be the main focal point of the holiday itself.
Don’t get me wrong. A lot of my recipes aren’t exactly considered refined. I just felt that Halloween deserves a few recipes for adults who want to make something tasty without their teeth falling out from the sugar content.
This is easy. No mixes, or “fake” food. The ingredients are minimal as well.
Although I created mine to look like brains, you can use a mold of your choice. If you are in a bind, simply pour into shot glasses, cover with a little sauce and serve with little spoons. Â All that I suggest is to use good quality ingredients. A dish such as panna cotta relies on its ingredients.
Here’s What You Need For Panna Cotta Brains & Raspberry Blood Sauce
For the Brains:
– 1/2 envelope of unflavored gelatin sprinkled over 1/2 cup of cold heavy cream
– Â Another 1/2 cup+ 6 Tablespoons of heavy cream
– 1 vanilla bean (I would even suggest more. I love a strong, vanilla taste)
-2 Tablespoons of sugar
For the raspberry sauce:
– 1/2 cup of raspberries
– 1/8 teaspoon of cornstarch
-1 Tablespoon of sugar
Begin by sprinkling the 1/2 packet of gelatin over the 1/2 cup of cream. Mix the gelatin in.
Combine your 1/2 cup + 6 Tablespoons of cream, sugar and the vanilla bean sliced in half into a sauce pan. Heat until boiling.
Stir occasionally, for about 5 minutes. Turn heat to low. Once simmering, stir in cream and gelatin mixture. Â Stir occasionally, for about 2 minutes.
Either use a slotted spoon to remove the vanilla beans, then pour into mold.
Pour into mold through a fine mesh strainer. I prefer doing it with the strainer to remove any particles or pieces.
Place in refrigerator. Once firm cover with plastic wrap. Prior to removing from mold, place in freezer. DO NOT allow it to freeze through! The intent is to firm it up for peeling out. Not to be frozen.
Now for the raspberry sauce.
Place raspberries in a food processor.
Puree the raspberries.
Push through a strainer to separate the seeds from the pulp and juice.
Combine raspberry puree, sugar, and cornstarch into a sauce pan. Heat until bubbling. Stir occasionally, 2 minutes. Remove from heat and allow to cool.
Spoon a dollop of raspberry sauce onto a plate. Remove brain mold from freezer, and CAREFULLY peel the mold off. I do this by separating the top from around the edge of the panna cotta. I try to peel each side around first by pulling around in order to loosen it up a little. Then I carefully popping the panna cotta out.
Allow panna cotta to warm up a little in room temp in order to soften. Place on top of raspberry sauce.
Creamy goodness. In the shape of a brain.
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