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Buttermilk Panna Cotta Eyeballs
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Buttermilk Panna Cotta Eyeballs
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Smooth and creamy buttermilk panna cotta topped with a kiwi "eyeball" and surrounded by raspberry sauce "blood" makes for one creepily delicious treat.

Prep time
Bake/Cook time
4:00 to 6:00
6 - 8
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Buttermilk Panna Cotta Eyeballs
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
4:00 to 6:00
Yield :
6 - 8



  1. Boil cream, sugar and vanilla bean in a medium pot of medium low heat.  Remove from heat and discard vanilla pod.
  2. Bloom gelatin in ice water, then add gelatin to cream.
  3. Add buttermilk to mixture and pass strain to remove any solids.
  4. Place a slice of kiwi in bottom of mold you are using; pour mixture into molds.
  5. Allow to set completely.  Unmold and serve with raspberry sauce or heated raspberry jam so it looks like blood, if desired.


Note:  A standard ramekin can be used for this recipe, or any silicone mold.  A round, bowl shaped mold works best for the “eyeball” effect.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Buttermilk Panna Cotta Eyeballs recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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