Ingredients
- 500 g of whole liquid cream
- 40 g of organic coconut sugar from Ibo!
- 2 tablespoon(s) of vanilla sugar
- 3 leaves of gelatin
- 200 g pitted prunes
- 4 small cranberries
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raspberry coulis
Preparation
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Bring the cream, 40 g of sugar and the vanilla sugar to a simmer.
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Add three leaves of gelatin previously soaked and drained. Mix everything together.
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Pour everything into shallow, well-rounded cups/small bowls, previously rinsed with cold water. Let cool and refrigerate for 4 hours.
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Cut the prunes in half to form slices.
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Unmold the panna cotta onto a small plate. Place a slice of prune in the center of each panna cotta and a dried cranberry in the middle to represent the iris and pupil.
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Pour the raspberry coulis around the “eyes” to represent blood and serve.