Yields:
12 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
6 Hr
Total Time:
6 Hr 30 Mins
Welcome back to another lactose free recipe. This recipe continuous the best part of the year, spooky season. For this recipe I wanted to do something bloody, scary, and gory. I present to you these delicious anatomical heart and brain panna cottas. Smothered in blood (made from honey) these desserts will shock and delight.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
Instructions
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Separate the gelatine sheets and place into a square container. Cover with water and leave to soften for ten minutes.
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When the gelatine has completely softened take the leaves out and squeeze out the excess water. Place into a separate dry container.
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In a small bowl put the cream, milk, sugar, and vanilla extract. Place on a medium heat and stir until the sugar has been dissolved.
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Continue heating until the mixture comes to a boil.
- Add the gelatine and whisk until it has fully dissolved.
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Pour the panna cotta into a large jug.
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Place the moulds onto a large baking tray. Fill the moulds up with panna cotta liquid.
- Place the panna cotta into the fridge and leave to set overnight.
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To remove run a knife along the top edge. Use your fingers to pry the mould away from the panna cotta.
- Gently invert and press down to release the panna cottas.
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Place the honey into a small bowl.
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Add a drop of the red gel food colouring and mix well.
- To serve spoon the blood over the panna cottas.
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Serve, devour, and enjoy. Thank you for reading my recipe.
