Creepy Halloween Panna Cotta Eyeballs (EASY METHOD!)
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What’s Up, Hungry People
I’m up to my eyeballs in all things creepy because it’s HALLOWEEN WEEK! I love spooky dishes that look disgusting but still taste delicious. All eyes will be on this eerie dessert, that’s for sure!
The whites of the eyes are made from panna cotta gelatin and are served in a bloody-looking strawberry glaze. While this dish does require some patience, it’s definitely simpler than it appears at first glance.
A Feast for the Eyes
These eyeballs contain a few different steps that need to happen simultaneously.
For the Irises
- Whole peeled kiwis: Cut in half for the green color of the iris
Cut the kiwis in half so that the pit is in the center and kiwis can be easily peeled. I leveled off the bottom of the rounded end of the kiwi so that it could be flat with the surface of the liquid when poured. Then I used a melon baller to remove the white pit/core in the center. However, you’ll want to keep the pit in the center while setting the panna cotta, as it will otherwise fill with the liquid and be hard to remove.
I ended up testing a few different shapes and sizes of bowls and found that ‘mise en place’ bowls of various sizes worked, as long as they had a flat enough bottom for the kiwi to fit in completely face flat down. The rest of the size just depends on how much panna cotta to fruit ratio you want to serve to your guests.
I also tested out using circular-shaped cookie cutters to get a perfectly circular shape to the kiwi irises, and while this is definitely a cleaner look, this step isn’t always necessary if you have perfectly ripe kiwis.
For the Whites
Other recipes may call for coconut or coconut milk, but for this recipe, we want to highlight the fruity flavors of the iris and strawberry glaze.
- Gelatin: To hold the shape of the eye molds (aka bowls)
- Milk & heavy cream: To give a smooth taste and texture to the gelatin
- Sugar: For sweetness
- Strawberry kiwi flavoring: To flavor the whites of the eyes (you can also use plain vanilla for an aged eye look)
With the kiwi halves face down in the bowls, and the pits in the middles, I poured the liquid panna cotta over the kiwi so that the liquid only just barely covered the entire kiwi. This was helpful to prevent the kiwi from floating in the bowls while also ensuring a flat bottom.
When it comes to setting the panna cotta, I chilled mine until they no longer wobbled. If you add a touch of extra gelatin to the milk mix, it will set more quickly and have a more Jell-O-like consistency.
For the Pupils
- Black raisins: For the pupils
- Rum: To rehydrate the raisin pupils
Soak the raisins in the rum overnight for best results!
Once the panna cotta is set in the bowls, I gently placed the bowls in a larger bowl of warm water to release the gelatin from the sides. The bowls only need to touch the warm liquid for a few seconds in order to release the gelatin. Then carefully flip the bowls and gently use a spoon or spatula to help the eyes release fully from the bowls.
When the eyes are flipped out onto the plate, the kiwi face should be exposed and it should be easy to pop out the center pit. Fill each center with the rum-soaked raisins and press down lightly to fill in the space completely.
For the Blood
- Store-bought or homemade strawberry (or raspberry) glaze: I used a store-bought variety of strawberry glaze to spread on the serving platter.
If you don’t feel like making your own coulis, then store-bought is perfectly acceptable. I found a simple strawberry glaze and used it to create a bloody streak across the serving tray. For extra creepy eyes, use some glaze in a piping baggie to make veins on the eyes!
This recipe was based off of this Creepy Coconut Kiwi Panna Cotta recipe that looks way better than mine turned out in the end. Their recipe even has a creepy lens on top to really sell the eyeball effect!
Let’s Cook
Alright, let’s get our eyeballs rolling! First, grab a small bowl and cover the raisins in rum. Let them soak overnight, so they get nice and plump.
Now, onto the gelatin. Follow the instructions on the box to bloom it in hot water, and then set it aside. It’s like letting it take a little nap before the real action begins.
As for the kiwis, cut them in half and use a spoon to peel off the skin. A melon baller is your best friend here to scoop out the white center. But remember, keep that little ball in place for now.
Cooking the Panna Cotta
Time to heat things up! On the stovetop, mix the milk, heavy cream, and sugar in a small saucepan. Bring it to a nice simmer, stirring until the sugar is all dissolved and happy. Take it off the heat, and add in the strawberry kiwi extract and the bloomed gelatin. Give it a good stir.
Pour this creamy mixture over the kiwi halves in your bowl molds, just enough to cover the tops. Pop them in the fridge and let them chill until set.
Releasing the Eyes
Once your panna cotta is firm and not wobbly, it’s time to set those eyes free. Dip the bowls in a larger bowl of warm water to loosen the edges, then flip them over. With a little nudge from a spatula, those eyes should pop right out.
Warm up your glaze and spread it on the serving plates as a creepy “blood” pool. Gently place each eye on a plate and remove the white core. Now, fill the center with those rum-soaked raisins, pressing down to make a realistic pupil.
Final Touches
To really freak out your guests, use a piping bag to draw some creepy red veins on the eyeballs with the glaze. It’s all in the details, Hungry People!
Tips for Spooky Success
- Chill Time: For best results, let the panna cotta set for at least an hour or even overnight. A firm texture will make it easier to handle when you’re flipping out the “eyeballs.”
- Gelatin Magic: Add a little extra gelatin to the mix if you want a firmer set. It’ll help keep everything in place and give your panna cotta a more solid consistency.
- Kiwi Trick: If your kiwis aren’t perfectly round, use a cookie cutter for uniform irises. It might take an extra minute, but the final look will be super clean.
- Flavor Swap: If you want a more neutral flavor, swap out the strawberry kiwi extract for vanilla. It gives the dessert an “aged eye” appearance that adds an extra spooky touch.
Common Questions About This Recipe
- How long do I need to soak the raisins?
- Overnight soaking is best, but if you’re short on time, a couple of hours should do the trick.
- Can I use a different fruit for the iris?
- Absolutely! Try using other green fruits like honeydew or change up the colors with your favor fruits.
- What if I can’t find strawberry kiwi extract?
- No worries! Vanilla extract works just as well and gives the dessert a classic panna cotta vibe.
- How do I store leftovers?
- Keep them in an airtight container in the fridge. They’ll stay good for up to three days.
And there you have it, Hungry People—your very own batch of spooky panna cotta eyeballs, perfect for Halloween! Whether you’re hosting a ghoulish gathering or just want to freak out the family, these creepy treats are sure to be a hit. Remember, a little patience goes a long way with this recipe, but the results are worth every eerie minute. So go ahead, whip up a batch, and let those eyes do the talking. Happy haunting!
Halloween Panna Cotta EYEBALLS (Easy Method)
Equipment
Ingredients
Instructions
- In a small bowl, cover the raisins in rum and soak overnight until the raisins are lightly rehydrated.
- Bloom the gelatin in hot water according to the instructions on the box and set it aside.
- Cut the kiwis in half and use a spoon to peel the skin off the fruit. Then use a melon baller to remove the white center of each kiwi. Return the kiwi ball core back to the center, then place the kiwi, cored-side-down, in a round bowl with a flat bottom.
- On the stovetop, in a small saucepan, combine the milk, heavy cream, and sugar. Bring to a rolling simmer and stir until the sugar is dissolved completely. Remove from the heat and stir in the strawberry kiwi extract. Stir in the bloomed gelatin.
- Pour the milk mixture over the kiwis in the bowl molds so that the milk just barely covers the tops of the kiwis. Place in the fridge and chill until set, about one hour (or longer for better results).
- When the panna cotta is set and no longer wobbly, dip the bowls into a larger bowl with warm water. This will lightly melt the edges of the panna cotta enough for it to release from the bowls. Flip the bowls over to release the panna cotta completely.
- Warm the glaze according to the instructions on the packaging and spread generously on the serving plates as 'blood.' Then transfer each "eye" to its serving plate using a flat spatula. Remove the white core/center and place 8-10 rum-soaked raisins in the middle. Press down gently to create a convincing pupil in the center. Serve immediately. Happy Halloween!
