Spooky Coconut Panna Cotta with Bloody Good Raspberry Sauce

It’s that time of year again: Toothy jack-o-lanterns, black cats, and scary witches are jumping at us from every corner. It’s a time when you can feed the neighbor kids all kinds of sweet cr*p, so they think you’re the coolest lady in the neighborhood (just don’t forget to promptly send them back home, so that when the sugar high hits and they’ll inevitably go crazy, you won’t be the one that has to deal with them). The only time when you don’t have to worry about having bad hair day and dark circles or puffy eyes, because being scary is actually a requirement. Actually, this time of year you could maybe even get away with killing that horrible coworker that has been annoying the heck out of you for ages: you’d just put him or her in a squeaky old chair on your porch, and no one would probably notice (not for the first week, anyway)!

Some people love Halloween, while others positively hate it and can’t wait for it to be over. When I first came here, I thought it was the weirdest holiday ever. It took me five years to accept it, and another five to get to like it. Today I see it as an opportunity to play, and that is always a good thing in my book. We have to play in life… otherwise it all gets too serious. And it doesn’t really matter if you dress up or not (my teenagers would probably say I don’t need to because I’m a witch all year anyway), or if you decide to dress up your porch instead and make your home the scariest one on the block. The important thing is that you take some time away from all the busyness that’s normally doing its best to suffocate us and do something – anything – that makes you feel like a kid again.

And this is how we played at our house this week! I found this recipe sometime last year and put it aside just so I could make it this Halloween. Panna cotta is a traditional Italian custard, made from sweetened cream thickened with some gelatin. You can flavor it any way you want – mine is made with half cream/half coconut milk and infused with toasted coconut. I enjoy working with gelatin, knew the boys would appreciate some good old creepy food, and I even managed to get Mr. Photographer to step into the kitchen and join me in some gross-out fun 🙂

So here you go! Don’t you want to cut yourself a piece of that squishy bulgy eyeball? Play, eat, drink, and be scary.  Happy Halloween!

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Spooky Coconut Panna Cotta with Bloody Good Raspberry Sauce

(adapted from http://kitchentablescraps.com; makes 6 servings)

Panna cotta:
  • 1/3 cup unsweetened shredded coconut
  • ¼ cup dark raisins
  • 1 ½ teaspoon unflavored powdered gelatin (I used Knox brand)
  • 1 tablespoon Malibu (coconut rum)
  • 1 cup full-fat canned coconut milk
  • 1 cup whipping cream
  • ¼ cup granulated sugar
  • ½ teaspoon coconut extract (optional)
  • 3 kiwis
Raspberry sauce:
  • 1 cup frozen raspberries
  • 1 teaspoon raspberry liqueur (optional)
  • ½ cup granulated sugar (or to taste)
  • 2 teaspoons fresh lemon juice
Lenses:
  • 1 ½ teaspoon unflavored powdered gelatin
  • 1 tablespoon granulated sugar
  • ½ cup water
Equipment:
  • 6 semi-cylindrical molds or bowls (I used silicone baking mold with 6 cavities), about ½ cup each
  • cooking spray
  • melon baller
  • muffin pan with foil liners
  • small cookie cutters (1 1/2 inch, 3.8 cm in diameter)

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Method:
  1. First, toast the coconut: Place the coconut in a non-stick pan, and stir it constantly over a medium heat until very lightly brown and fragrant, about 2 – 3 minutes. Set aside.
  2. Soak the raisins in warm water to soften them; then drain and set aside.
  3. In a small saucepan, combine coconut milk with cream and sugar; heat until hot, but not boiling. Remove from the heat. Add the toasted coconut and coconut extract; let stand for at least 20 minutes to infuse the milk liquid with coconut flavor.
  4. Combine gelatin with 1 tablespoon Malibu rum; let stand for about 10 minutes to “bloom”.
  5. Meanwhile, prepare the molds and the kiwis: Spray the molds with cooking spray; wipe away the excess. Peel the fruit. Cut off the end and cut each kiwi in half. Place the kiwi into the mold to measure and cut it so that it is the exact height as your mold or bowl. Take the cookie cutter and cut the kiwi into a perfect cylinder. With a melon baller scoop out the center of the kiwi cylinder where you want the pupil to be. Put the scooped out half cylinder back into the kiwi for now. Invert the kiwi into the molds so that the scooped out end is facing down.
  6. Strain the toasted coconut flakes out of the milk liquid. Dissolve the bloomed gelatin in a warm liquid and then transfer the mixture into a measuring cup for easier pouring. Carefully pour the coconut cream around the kiwi into each mold until full. Move the molds into the refrigerator and chill for at least 4 hours. (I chilled overnight.)
  7. Make the lenses: Bloom the gelatin in 1 tablespoon water for 10 minutes. Line muffin cups with paper liners. Heat up the 1/2 cup water with sugar; do not boil. Dissolve the bloomed gelatin in the water and pour a little bit into each muffin liner. Chill the gelatin for at least 30 minutes until set. When the gelatin has set, unmold it carefully and cut out 1.5 inch (3.8 cm) circles which will become the lenses for your kiwi irises. Chill until needed.
  8. Assembling the eyeballs: When the panna cotta has set, get ready to unmold it by placing a sheet of wax paper onto a cutting board. Carefully unmold each piece onto the paper and clean any bits of white panna cotta from the kiwis. Take out the small piece of kiwi from the center of the iris and fill the cavity with soaked raisins. Place the lens over each kiwi iris. The edges of the gelatin lens will be a little rough; take a hot knife and carefully melt the gelatin around the edges to make it smoother. Refrigerate the eyeballs while you make the sauce.
  9. Prepare the raspberry sauce: In a small saucepan, combine raspberries with sugar; heat the mixture to break up the fruit. Add the liqueur if using, and strain the mixture to get rid of the seeds.
  10. Spoon the raspberry sauce onto a platter, sit the panna cotta eyeball on top and serve.

Note:

I have a silicone baking pan with 6 half-sphere cavities, and used it for both the panna cotta eyeballs and the lenses. Removing the panna cotta was a little tricky; so I inverted the pan on the cutting board lined with wax paper and used a hair dryer (very carefully, for just 2 – 3 seconds) to get the dessert out. Removing the lenses was very easy; they slipped right out without any trouble.

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