| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 (12-ounce) cans evaporated milk
- 5 packages unflavored powdered gelatin
- 1 1/2 cups heavy cream
- 3/4 cup sugar
- 1 vanilla bean, split
- 1 teaspoon salt
- 2 ounces bourbon (optional)
- 2 cups cranberry juice
Instructions
- Combine 1 can of evaporated milk with four packages gelatin and bloom for five minutes.
- In a heavy-bottomed saucepan, bring the remaining milk and heavy cream to a boil. Stir in the sugar, vanilla bean, salt, and bourbon (optional). Combine this mixture with the gelatin mixture and stir until all solids have dissolved. Remove the vanilla bean and pour the mixture into a six-cup brain mold. Refrigerate overnight to fully set.
- For the glaze, combine remaining gelatin with half a cup of cranberry juice. Bring remaining 1 1/2 cups of juice to a boil and stir into gelatin mixture to dissolve any solids. Pour into a squeeze bottle and leave at room temperature until panna cotta brain is set.
- Unmold the panna cotta and drizzle the glaze over it. The glaze will set up immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 510 |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 0 g |
| Sugar | 40 g |
| Protein | 25 g |
| Cholesterol | 98 mg |
| Sodium | 479 mg |
Reviews
Successful and a hit at the Halloween party! Took the advice to decrease the amount of gelatin for the panacotta, I used 8 tsp instead (approx 3 packets). Used vanilla extract with beans was still flavorful. For the sauce I made. a strawberry coulis consisting of fresh strawberries, lemon juice and sugar. 10/10 would make again
Alton, as usual, is great.
I found a brain mold and made his “brains”.
The first time I made it, it was a bit too firm, but had decent flavor – mostly from the “blood” poured over it.
I made several this year for different parties.
Lowering the gelatin improved the texture, but decreased the shape when placed on a plate – it had a tendency to spread almost doubling the circumference a couple of times.
Lowering the gelatin content resulted in a silky smooth texture much lighter than Alton’s recipe.
I used a instant coffee to make one brain with a half/half sauce over it. Came out tasting like an expresso…..didn’t last long.
I used cocoa powder for another brain with a raspberry syrup and a raspberry reduction. I hollowed out the inside of the brain and filled it with the raspberry reduction and placed it on a plate. The brain split a bit, letting the raspberries spill out slightly. With raspberry syrup over it – there were many comments along the lines of “that’s gross” and “can you eat it”….within minutes, it was gone.
I found a brain mold and made his “brains”.
The first time I made it, it was a bit too firm, but had decent flavor – mostly from the “blood” poured over it.
I made several this year for different parties.
Lowering the gelatin improved the texture, but decreased the shape when placed on a plate – it had a tendency to spread almost doubling the circumference a couple of times.
Lowering the gelatin content resulted in a silky smooth texture much lighter than Alton’s recipe.
I used a instant coffee to make one brain with a half/half sauce over it. Came out tasting like an expresso…..didn’t last long.
I used cocoa powder for another brain with a raspberry syrup and a raspberry reduction. I hollowed out the inside of the brain and filled it with the raspberry reduction and placed it on a plate. The brain split a bit, letting the raspberries spill out slightly. With raspberry syrup over it – there were many comments along the lines of “that’s gross” and “can you eat it”….within minutes, it was gone.
I followed this recipe exactly as stated, except I substituted the evaporated milk for 1 cup whole milk and 5 cups heavy cream, totaling 6 cups liquid. I didn’t make the cranberry sauce, nor did I use a brain mold. I instead poured the panna cotta into a decorative bundt pan and it unmolded perfectly. As Alton stated in his video, panna cotta is supposed to have a “jiggly/softer” form. The way the recipe stands with 4 packets of gelatin for 6 cups liquid, the panna cotta came out way too firm for my liking/taste. Next time, I will only use 3 packets of gelatin for 6 cups of liquid. Other than that, it was delicious and made for a very elegant and impressive dessert.
This was the best Halloween desert I have ever made! Very tasty – reminding me of flan but not as sweet. I did serve the dish with a mixture of fresh cut berries that were tinted black for effect. Thanks Alton for helping me win the office Halloween Spooktacular Desert contest! The brain jiggling when cut was so awesome it did prevent a few folks for trying the desert but then it made me the clear winner 🙂
As of 2 minutes ago I have made this dessert three times, thanks to many Halloween parties. It’s been a hit! The first time I used actual vanilla bean and the bourbon. The second and third time I forgot to buy the bean on my shopping trip so I extract instead. Still good. I had no problems with the glaze, just keep it out overnight. It jelled up on me somewhat, but was still great. I think the next time I will use my dessert cups and retire the brain mold.
I followed the recipe exactly and the cranberry glaze didn’t set up at all. Making it a second time I used two more packets of gelatin for the glaze and it worked much better. Adding food coloring to the panna cotta for a gray color made it much more effectively gruesome. The taste was only so-so, however. I think people really would have preferred normal jello flavors to the slightly sweet blandly vanilla flavor this provided; I served this at a party and most only tasted a slight amount from curiosity and didn’t come back for seconds. I’ll be trying this recipe again for Halloween, but will substitute actual jello for the unflavored gelatin and vanilla.
The taste is wonderful and the brain mold gives it just the right touch of gore. The kids in my family didn’t hesitate to dig in… their parents took a little convincing. But once they started it was a family favorite.
This recipe looks amazing – almost too gross to eat! LOL! We added a few drops of diff. food coloring to great a wonderful grey color. Sadly, it tasted very much of canned milk – and the cranberry glaze did not set up once drizzled over top. It all ran down the sides and puddled (still in liquid form) around the base of the brain – Again – looked GREAT – but wasn’t what the recipe described. We served this to a party of 6 adults, 2 teens and 2 children – everyone took a bite or two and decided it wasn’t very good (except to look at).
I didn’t make the ‘brain’ but my guests loved this panna cotta all the same!
After viewing this Halloween Special Edition Show with Alton Brown, I quickly ran to my computer with the sincere intent to acquire the recipe for this extraordinarily delicous-looking dessert. Shortly after obtaining the recipe card, I went the the grocerie store and purchased every essential ingredient, drove home, and made the dish. Not only is this one of the best desserts that I have ever made/eaten, it is surprisingly easy. I recommend this dessert to anyone at any time of the year.