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Pan-Eye-Cotta

Pan-Eye-Cotta

By Morrisons
Published on 10 September 2024
Lab coats at the ready, time to brew up something freakishly tasty. Our pan-eye cottas are sweeter than they look, coconut and vanilla desserts topped with kiwi and blueberry eyes sat on a berry coulis. Because even ghosts have a sweet tooth, right?
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Time and servings

35 minsTotal time
6Servings
20 minsPrep time
15 minsCooking time

Ingredients

  • 550ml double cream
  • 275ml full-fat coconut milk
  • 140g caster sugar
  • 2 tsps vanilla extract
  • 3 gelatine leaves soaked in cold water
  • 2 kiwis
  • blueberries
  • 300g mixed berries

Method

  1. Step 1

    Start by popping the cream, coconut milk, 40g sugar and vanilla in a non-stick pan and bring to the boil. Drain gelatine sheets from the water and add to the pan of milk and cream stirring until dissolved.
  2. Step 2

    Pour the mixture through a sieve over a bowl and set to one side to cool. Whilst cooling you can make your kiwi and blueberry eyes.
  3. Step 3

    Peel each of your kiwis to remove the skin, remove the ends and then slice the centre segments into three slices. Trim each slice so it is slightly bigger than a 2p coin. Use a small knife to make an indent into the centre of each slice (this will be to add the blueberry halves later).
  4. Step 4

    Place kiwis (pupil side down) into each mould and fill with the cream mixture up to the rim of the mold. Refrigerate for at least 3 hours or overnight.
  5. Step 5

    Make your coulis by placing your berries and 100g sugar into a saucepan over a medium heat. Crush with the back of a fork until the sugar has dissolved and berries are broken down. Strain through a sieve, then chill until ready to serve.
  6. Step 6

    Spoon a little coulis onto each plate. To unmould the eyes, dip the ramekins in hot water for a few seconds then turn out onto your plates. You may need to clean around your kiwi eye slightly! Pop a blueberry half into the indentation on the kiwi for the best pan-eye cotta this Halloween.