Mini panna cotta eyes charcoal tartlets

Are you going to be tempted by these mini panna cotta eyes vegetable charcoal tartlets? It must be said that the eyes are chewable (and very good). To make them, I used a silicone mold with 3 cm spherical indentations. In terms of ingredients, all you need is a little chocolate, green and blue dyes, a little milk, cream and sugar.
To represent the chocolate pupil, I simply dipped the end of the handle of my wooden spoon in the chocolate then in each imprint of the mould. We let the chocolate freeze and during this time, we prepare the colored part.
One of the main points of this recipe is to allow the different layers to cool well so that they do not mix.
Once the panna cotta eyes are prepared, forget them in the freezer: they will be much easier to unmold and since they are small, they defrost quickly. You can pour a neutral topping over them before putting them in the tartlets. This part is optional but it adds a nice shine to the eyes.
The tarts are easy to prepare. For a very homogeneous black effect, you can mix the flour and vegetable charcoal beforehand. I buy the latter in a large jar in a drugstore, with the mention “100% activated vegetable charcoal”. This charcoal is odorless and tasteless, it does not alter the taste of the foods with which it is associated. So don’t be afraid of the burnt taste you might expect: it doesn’t exist!
When ready to serve, pour red fruit coulis into the tartlets then place a panna cotta eye. You can arrange them on a large serving dish and place a few droplets of coulis on it. Happy Halloween!

Mini panna cotta eyes charcoal tartlets:

Mini dark sweet pastry tartlets

Little black tartlets for a hell of a Halloween dessert!

Print recipe
Pin on Pinterest

Ingredients

175 g butter at room temperature + a little for the molds
100 g icing sugar
35 g of almond powder
6 g charcoal powder
1 g salt
60 g egg
270 g flour T 55
2 g vanilla powder

Instructions

Put the butter, icing sugar and vanilla powder in the bowl of a food processor.
Mix at low speed until you obtain a cream.
Add the egg, ground almonds, salt, flour and charcoal.
Mix again without overworking the dough.
When it is homogeneous, roll it out between two sheets of cling film.
Reserve in the refrigerator for 1 hour.
Roll out the dough with a rolling pin to a thickness of 2mm, then cut it out using cookie cutters.
Butter tart circles then darken them with the discs of sweet pastry.
Reserve in the refrigerator for 30 minutes.
Preheat the oven to 180°C.
Place baking beads on the tartlets and bake for 15 to 20 minutes.
Let cool.

panna cotta eyes

Little panna cotta eyes perfect for a Halloween party.

Print recipe
Pin on Pinterest

Ingredients

For pupils:

green dye
blue dye
1 gelatin sheet
10 g dark chocolate

For eyeballs:

125 ml of milk
125 ml liquid cream
40 g powdered brown sugar
½ vanilla pod
2 Gelatin sheets
neutral topping (optional)
Red fruit coulis (or mango coulis + red coloring)

Instructions

Melt the chocolate.
Dip the end of the handle of a wooden spoon into the chocolate and place a circle of chocolate in each cavity of the mould.
Soak the gelatin sheets in a bowl of cold water.
Boil 20 cl of water and melt a sheet of gelatin in it.
Divide the liquid into 2 small ramekins and add the blue coloring in one and the green coloring in the other.
Wait for the liquid to cool before pouring it into the molds (if it’s too hot, the chocolate will melt).
Reserve in the refrigerator.
Heat the milk and cream with the brown sugar and vanilla, and simmer over low heat for 5 minutes.
Add the two remaining sheets of gelatin to the cream-milk mixture.
Leave to cool well before filling the cavities of the mold then reserve in the refrigerator.
When the mixture is well set, put the mold in the freezer.
20 minutes before serving, unmold the panna cotta eyes.
Optional: you can prepare the neutral topping and pour it on the eyes, it gives an even more real shine.
Pour a little red fruit coulis into the small tartlets then put an eye on each one.
Serve immediately.