Ingredients
8 total- 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
6 stepsStep 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.
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.
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).
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.
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.
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.