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.  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

-  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

 

Tools:

-Fine mesh strainer

-brain mold

 

 

 

 

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.

 

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Stir occasionally, for about 5 minutes. Turn heat to low. Once simmering, stir in cream and gelatin mixture.  Stir occasionally, for about 2 minutes.

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Either use a slotted spoon to remove the vanilla beans, then pour into mold.

OR

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.

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Puree the raspberries.

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Push through a strainer to separate the seeds from the pulp and juice.

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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.

 

 

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Spooooooky.

 

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Creamy goodness. In the shape of a brain.

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****If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom) AND follow them!!!!

 

18 Responses to Panna Cotta Brains with Raspberry Blood Sauce

  1. that is just so gross looking, but it really sounds good:) so it’s a win win!

  2. Lora says:

    Wonderfully Halloween fabulous. Love it!

  3. Ahh these look scary good! Hope you saved me one :)

  4. Aubrey says:

    This looks so yummy! Where did you get the brain mold?

  5. Your tip about putting the brains in the freezer was great. I also made some panna cotta brains for our party, with a slightly different recipe, but found they were challenging to get out of the mold. I used hot water, but then lost some of the brain shape. Freezing is the perfect solution.

    • Jasmin says:

      @Beth, thanks so much for stopping by. I love your site. I just saw the cake bites they look amazing! I did a similar idea with a Lego mold. The cherry? Never would have thought of that! You genius, you.

  6. Brittany says:

    Hi,

    I was wondering how many brains you made with that recipe? I bought the same mold. I also wanted to know what happens to the mixture before it goes into the fridge, because I need to make 20 of these. Do I need to put it in the mold straight from the stove? Or do you think I could make it and keep it while the others are in the mold in the fridge?

    Thanks!

    • Jasmin says:

      @Brittany, It makes 4. I would double the recipe to make8, pour the first four and leave the rest in a pot at room temp. Once you pop the brains out, warm (not boil!) the remaining panna cotta mixture and then pour in. I did not do this as I only made 4, however, it is said if you gently rewarm a gelatin mixture it should be okay. I only say to try the 8 just as a trial to see so you do not waste a lot of ingredients. Then make the remaining 12.

  7. My jaw dropped as soon as I realized what I was looking at in my RSS reader – these brains are so cool! And I love that it’s really panna cotta (which is so delicious) and no weird ingredients. I’m featuring this post as part of Food Fetish Friday (with a link-back and attribution) and thanks for making me drool!

  8. Hahaha… The panna cotta brains are pretty creepy. It is very cool and awesome. Also, I love the moving picture. It is definitely helpful. Thanks for sharing.

  9. Josie says:

    Sounds yummy and looks great!

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