Recipe for: Panna cotta with green sauce (Halloween) - photo 1
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Recipe for: Panna cotta with green sauce (Halloween)

Desserts halloween 90 min Medium 0 views ~19.25 PLN * - (0)
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Description

Delicate panna cotta made from creamy cream and vanilla served with a bright green sauce based on kiwi and mint — a creative Halloween dessert that looks like a white 'ghost' drenched in toxic sauce. The flavor combines the subtle sweetness and creamy texture of panna cotta with the refreshing, slightly tangy notes of kiwi and lime, along with the freshness of mint. An optional pistachio adds an extra crunch, and individual berries and pieces of white chocolate can be arranged like "pupils of the eyes," creating a striking, slightly dark composition. This dish is perfect for Halloween parties but also works as an impressive dessert for a dinner with guests; serve chilled on a dark plate to contrast with the green sauce.

Ingredients Used

Ingredients (13)

Servings:
4
  • Heavy cream 400 g
  • Milk 100 ml
  • Sugar 80 g
  • Gelatin 8 g
  • Vanilla 0.6 tsp (~3 g)
  • Water 60 ml
  • Kiwi 3.2 pcs (~240 g)
  • Mint 30 g
  • Lime juice 30 ml
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Pistachio 60 g
  • Blueberry 40 g
  • White chocolate 30 g
💰 Estimated dish cost: ~19.25 PLN (4.81 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Panna cotta

1

Prepare the gelatin: measure 60 ml of cold water into a small bowl. Sprinkle 8 g of gelatin evenly over the surface of the water and let it sit for 5-7 minutes until the granules swell and a thick, swollen mass forms.

Ingredients: Gelatin, Water
Use a small, flat bowl. The water must be cold — warm water will dissolve the gelatin and prevent it from blooming properly. If the gelatin does not bloom after 7 minutes, it may be expired.
2

Heat the panna cotta base: in a medium saucepan, combine 400 ml of heavy cream, 100 ml of milk, 80 g of sugar, and a split vanilla bean along with the scraped seeds. Heat over medium heat, stirring with a silicone spatula, until the sugar is completely dissolved and the mixture begins to steam lightly (do not let it boil) — this takes about 4-6 minutes.

Ingredients: heavy cream, Milk, Sugar, Vanilla
Use a heavy-bottomed saucepan to prevent the cream from burning. Lower the heat when the first bubbles appear at the edges; do not boil vigorously. If you don't have a vanilla bean, you can add 2 g of vanilla extract.
3

Dissolve the gelatin in the cream: after removing the saucepan from the heat, add the swollen gelatin to the hot (but not boiling) cream base and stir vigorously for 1-2 minutes until the gelatin is completely dissolved and the mixture becomes smooth. Strain through a fine sieve into a measuring cup or jug to remove the vanilla fibers and any lumps.

Ingredients: Gelatin, heavy cream, Milk, Vanilla
Mix with a metal whisk or spoon until the grains of gelatin are no longer felt. Straining ensures a smooth texture of the panna cotta.
4

Pour the mixture into the ramekins: prepare 4 ramekins with a capacity of about 150 ml. Divide the cream evenly (about 125 ml into each container). Leave to cool slightly on the countertop for 20 minutes, then cover with plastic wrap and place in the refrigerator for at least 4 hours, preferably overnight, until the panna cotta has set (the surface should be smooth, and when the container is gently shaken, the mixture should jiggle slightly).

Ingredients: heavy cream, Milk
Use ramekins or small glasses of ~150 ml; if you are placing them in the fridge on a shelf, leave space above the molds. Do not put hot ramekins into a cold fridge — first cool them to room temperature.

Green sauce

5

Prepare the kiwi: peel 240 g of kiwi (usually 3 pieces), cut into pieces and transfer to a blender jug. Add 30 g of mint (leaves stripped from the stems) and 30 ml of freshly squeezed lime juice.

Ingredients: Kiwi, mint, Lime juice
Use a sharp knife and a spoon to peel the kiwi. Separate the mint leaves from the thick stems — the stems are bitter and unnecessary in the sauce.
6

Blend the green sauce: add the second portion of sugar from the recipe to the blender with the fruits (if you want a sweeter sauce, add up to 10 g more) and blend on high speed for 30-60 seconds until the sauce is smooth. Strain through a fine sieve to remove seeds and fibers; if the mixture is too thick, add 1-2 tablespoons of cold water and blend again.

Ingredients: Kiwi, mint, Lime juice, Sugar
Use a high-speed blender or an immersion blender. If you want a more intense green color, you can add 5-10 g of powdered matcha green tea (optional).
7

Chill the sauce: pour the strained sauce into a bowl and place it in the refrigerator for 20-30 minutes — it should be cool, but not icy. Taste and adjust with a bit more sugar or lime juice if needed, to ensure a clear balance of acidity and sweetness.

Ingredients: Kiwi, Lime juice
A cool sauce 'flows' better over panna cotta and retains its intense color. Do not freeze the sauce — it will lose its freshness and texture.

Decoration and serving

8

Remove the panna cotta from the ramekins or prepare to serve in them: to remove, dip the bottom of the ramekin in hot water for 5-7 seconds (be careful not to let water get inside), then turn the ramekin upside down onto a plate and gently shake. If serving in ramekins, place them on plates or coasters.

Ingredients: heavy cream, Milk
The surface of a well-set panna cotta should be firm and slightly 'resonant' when tapped with a finger; if it is too soft, leave it for an additional 1-2 hours. To remove it, use a thin knife around the edges if the mixture has stuck.
9

Assemble the dessert: in the center of the plate with the inverted panna cotta, pour 2-3 tablespoons of cool green sauce with a spoon so that it drips down the sides, creating a 'slime' effect. Sprinkle the top with crushed pistachio (optional) — 1 tablespoon of chopped pistachio per piece. Create 'eyes' from white chocolate: melt 30 g of white chocolate in a water bath, squeeze small circles onto parchment paper, cool, and stick a berry in the center as a pupil. Place the finished 'eyes' next to or on the sauce.

Ingredients: pistachio, blueberry, white chocolate, Kiwi
Additionally, you can sprinkle a bit of grated lime zest for aroma. If you don't have white chocolate, use a teaspoon of natural yogurt to create a white spot and stick a berry in the center.
10

Final tips before serving: check the temperature of the dessert (it should be well chilled), wipe the edges of the plate of any sauce droplets, and serve immediately to keep the green color vibrant. Garnish each portion with an extra mint leaf for freshness.

Ingredients: mint, Lime juice
Serve the panna cotta on a dark plate (black or graphite) for a more dramatic Halloween effect. If the dessert sits for more than 30 minutes at room temperature, the sauce may slightly 'drift' in color — it's best to serve it immediately.

Fun Fact

💡

Panna cotta comes from northern Italy (Piedmont) as a simple dessert made from cream and gelatin; in Polish homes, it can easily be dressed up with local accents, such as adding seasonal fruits or nuts.

Best for

Przyjęcie halloweenowe Kolacja dla gości Jesienne przyjęcie

Tips

🍽️ Serving

Serve the panna cotta well chilled on a dark plate, drizzling with green sauce just before serving. For a 'scary eyes' effect, prepare white circles from melted white chocolate in advance and stick berries on as pupils. Toasted pistachios will add a nice contrast in texture.

🥡 Storage

Store the panna cotta in the refrigerator covered with plastic wrap for up to 3 days. Keep the green sauce separately in a tightly sealed container for up to 2 days; stir before use. Do not freeze the panna cotta or kiwi sauce — the texture will be ruined.

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