Ahh Halloween – when neuroscientists find all sorts of fake brains for sale and recipes to create them. This is our yearly reposting of the greatest brain recipe of all time.
This recipe was inspired by the one Alton Brown did a few years back. I liked the idea but wasn’t thrilled with the recipe, so I came up with my own. By the way, I would suggest getting this mold – it looks a lot more lifelike.
Panna Cotta (brain style) with Pomegranite Sauce
Get the recipe below the fold!
1 cup milk
5 teaspoons unflavored gelatin
4 cups heavy cream
1 cup + 1 Tb sugar, divided
2 Tablespoons vanilla
8 oz. pomegranite juice
1/4 cup cornstarch
Place milk in a small bowl and sprinkle gelatin over the top. Stir and let sit for about five minutes so the gelatin can rehydrate a bit.
Combine cream and sugar in a pan and bring to a boil over medium heat. Remove from heat and stir in the vanilla and salt. Add the gelatin mixture and stir again until combined. Pour into (brain) mold, cover with plastic wrap, and refrigerate overnight or until mixture is completely set.
To unmold, gently tilt mold so sides of the panna cotta pull away a bit, then place on platter or plate. You can also dip the bottom of the mold into warm water to help in unmolding.
(For non-brain occasions, pour into small custard cups, ramekins, or a large bowl)
For the pomegranite sauce, I just got a small bottle of Pom Wonderful, added three heaping spoonfuls of sugar so it wasn’t so tart, mixed in about 1/4 cup cornstarch, whisked like crazy, then brought it all to a boil in a small saucepan while stirring. The consistancy is rather disgusting, but that’s the whole point!
This looks especially creepy set out on a really nice platter. Also quite effective on a carving board with a large chef’s knife plunged into the center .