milk & heavy cream – to give a smooth taste and texture to the gelatin.gelatin – to hold the shape of the eye molds (aka bowls).Other recipes may call for coconut or coconut milk to be used, but for this recipe we want to highlight the fruity flavors of the iris and strawberry glaze. 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. The rest of the size just depends on how much panna cotta to fruit ratio you want to serve to your guests. 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 of the kiwi to fit in completely face flat down. However, you will 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. Then I used a melon baller to remove the white pit/core in the center. 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. whole peeled kiwis, cut in half – for the green color of the irisĬut the kiwis in half so that the pit is in the center and they can be easily peeled.These eyeballs contain a few different steps that need to happen simultaneously. While this dish does require some patience, it’s certainly more simple than it appears at first glance. The whites of the eyes are made from a simple panna cotta gelatin and are served in a bloody looking strawberry glaze.
All eyes will be on this eerie dessert that’s for sure! I love spooky dishes that look disgusting but still taste pretty delicious. I’m up to my eyeballs in all things CREEPY because it’s HALLOWEEN WEEK!
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