Panna Corneas

Get a deliciously spooky eyeful on Halloween with a simple dessert of coconut panna cotta, kiwis, blueberries and a bloody berry coulis.

5 from 1 vote

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Course: Dessert

Cuisine: Halloween Food

Keyword: Coconut milk, Halloween, panna cotta

Servings: eyes

In a small saucepan bring fruit, sugar and water to a boil and smash fruit with a masher. Boil for about 5 minutes and allow to cool. Strain to remove fruit and set aside.

In a small saucepan, add coconut milk and sprinkle gelatin and allow to bloom for 10 minutes. Add sugar and vanilla and heat until gelatin is dissolved. Remove from heat allow to cool while preparing the kiwis.
Cut off the ends of kiwis with a knife. Use a 1-inch round cookie cutter and cut down out the center of the kiwi. Slice down the outside skin with a knife and peel away. Use a ¼ teaspoon to scoop out a small indentation on one side of the kiwi for the blueberry pupil. Trim kiwis as needed so that they don't stick up past the rim of the mold.
Prepare the molds-Separate the two halves of the ice mold and place a small piece of duct tape over the holes on the top half and then spray both of them with cooking spray.
Place kiwis pupil side down into the molds and add ~¼ cup of coconut mixture to each mold until the mixture comes right up to the rim of the mold. Refrigerate at least 2 hours or overnight.

Heat gelatin, water, sugar and lime juice in a small bowl in a microwave for 1 minute, Stir and heat an additional minute or until gelatin. Pour gelatin onto a parchment lined cookie sheet, chill and allow to set. Use the same 1-inch cookie cutter that was used to cut the kiwi and cut out rounds of gelatin lenses.

Pour about 2 tablespoons of the berry coulis into the bottom of each petri dish. Carefully remove the panna cotta from the molds and place each eyeball in a petri dish. Slice blueberries and place slice into the indentation on the kiwi and serve immediately.
Optional: Place gelatin lens over the blueberry and then serve.