October 2020 - Cooking with Rum

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                                 B l o o d y   E y e b a l l 

Panna Cotta (white of the eye)

Ingredients:

  • ⅓ C. Whole Milk
  • 1 (.25 ounce) Envelope Unflavored Gelatin
  • 2 ½ C. Heavy Cream
  • ½ C. White Sugar
  • 1 ½ tsp. Vanilla Extract

Directions:

  1. Pour milk into a small bowl, and stir in the gelatin powder then set aside.In a saucepan, stir together the heavy cream and sugar, and set over medium heat.
  2. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.
  3. Pour the gelatin and milk into the cream, stirring until completely dissolved.
  4. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla.

Kiwi (iris of the eye)

Ingredients:

2 Kiwi Fruits

Syrup (blood)

Ingredients:

1 C. White Sugar

1 C. Strawberries

4 Tbsp. White Rum

Chocolate Covered Coffee Bean (Pupil)

Ingredients:

6 Chocolate Covered Coffee Beans

Directions:

  1. Begin by peeling and slicing your kiwi.  Place each slice in a cereal bowl.
  2. Immediately pour the panna cotta over the top of each kiwi slice.  
  3. Place in refrigerator for about 4 hours or until set.
  4. When almost ready to serve, slice and core the strawberries.  Place strawberry slices and sugar in a small sauce pan over medium heat.  
  5. Stir and mash the strawberries periodically for approximately 10 minutes.  
  6. Remove strawberry sauce from heat, add the White Rum and allow to cool until you can safely handle it.
  7. Use a colander or sieve to drain sauce into a bowl, removing strawberry pulp and seeds.
  8. Place a couple of spoonful’s of the sauce on a plate, then; gently turn-out the panna cotta on top of the sauce, upside-down with the kiwi facing up.  
  9. Place a chocolate-covered coffee bean on top of the kiwi in the center. Serves 6.