Halloween Spooky Bloody Eye Ball Representing coconut milk and banana pudding with chocolate crumb lens and beetroot sauce
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Ingredients
- For the beetroot sauce:
- 2 Cardamom
- 3 drops Vanilla essence
- 3 teaspoon Sugar
- 1 1/2 teaspoon Gelatin powdered
- 2 cup grated coconuts
- For beetroot sauce:
- 2 medium sized Beetroots
- 1 cup Sugar
- 1 teaspoon Cornstarch
- 2 teaspoon vanilla essence
- For eye ball green outer thin layer
- 5 no's bananas
- 1 cup fresh thick milk
- 2 teaspoon elaichi
- 1/4 cup castor sugar
- 2 tbsp. gelatin powder
- green food colour as required
- for the bloody eye lens:
- 3 tbsp. cocoa powder
- 1/2 cup castor sugar
- 15 no's of peanuts
- 20 no's of cashews
- 15 no's of almonds
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Instructions
- For the eye ball (white):
- Take gelatin (powdered/gelatin sheets) and leave it to bloom in to the cold water. (As per the quantity of mixture)
- In a large sauce pan add fresh thick coconut milk and bring it on a medium low heat.
- Once the coconut milk has come to boiling temperature add fresh thick milk and stir continuously for about a minute.
- Once the mixture is in a state of boiling add in the castor sugar and stir well.
- Add in the brown sugar and mix well.
- Bring the mixture to a medium high heat and add cardamom to give an umami flavor to it.
- Add in few drops of vanilla essence and combine well.
- Stir once again and take off the heat.
- And set aside to rest on a room temperature
- For the eye ball layer:(geerny)
- Leave gelatin to bloom in cold water for about a minute.
- Take a large sauce pan, add in the fresh thick milk and bring it on a medium low heat.
- Then add in the blended banana puree and combine well.
- Add in the green food color and few drops of vanilla essence. (I just wanted to give this eye lens a green HALLOWEEN kind of look; you can also play with colors by giving it a black or brown kick, you can also use rose ESSENCE OR ELAICHI FLAVOR too
- Stir the mixture for about a minute.
- Take it off the heat and set aside to rest on to the room temperature.
- For the eye lens(black/brown)
- Remove the mixture from the heat and leave it on room temperature.
- Blend the roasted nuts and keep aside.
- Stir continuously for about a minute till it reduces and thickens to right consistency.
- Now in large sauce pan on medium low heat, add the blended puree and stir well.
- Bring the mixture to a boil by adding the cornflour mixture steadily, so that there is no matter of any clumps.
- Filter the mixture in a bowl and set aside.
- In a medium bowl grate the beetroots and keep aside.
- Now blend the grated beetroots to a fine pate.
- Blend chikki(mixture of peanuts and jaggery) to give a nice crunchiness to the mixture.
- Take a large bowl add in the blended biscuits, roasted nuts, and mixture of peanuts and jaggery and mix well.
- For plating:
- Add in the boiled fresh milk, cocoa powder and combine well in to a texture mixture.
- Now u can enjoy some tasty spooky pudding eye balls on #Halloween day.it was my first ever Halloween recipe and enjoyed a lot with this and had a great fun.
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Innovative and scary 😛