Recipe Jelly Eyes Dessert
I spy with my little eye...
Cut 3 slices of kiwi with a knife, cut 1 disc in each piece and remove the center using the apple corer.
Line the bowls with plastic wrap and place 1 slice of kiwi in each of them. Soak the gelatin leaves in a bowl full of warm water.
Bring the milk and cream to a boil and add the sugar and gelatin off the heat and whisk until smooth. Pour the mixture into the bowls, keeping the slices of kiwi in place in the bottom. Place for 3 hours in the fridge.
Unmold each bowl into the middle of a plate. Place half a blueberry in the center of the kiwi slices. Pour raspberry sauce around each panacotta and draw eyelashes all around using the toothpick. Enjoy without trembling!
TO SEE THE RECIPE
Unlimited access to ChefclubDISCOVER CHEFCLUB PREMIUM
Want more inspiration?
Discover the Chefclub cookbooks
More Chefclub recipes
Find Chefclub's top recipes in our best-of collection boxed set. These books compile our most-liked recipes from the community with tons of photos, set-by-step instructions, and kitchen tips! With these books you'll be able to create easy and tasty original recipes for any moment.DISCOVER THE BOOK