Are you into Halloween?
You can’t deny it’s becoming bigger each year, and we are collectively (though not all of us) succumbing to the ‘Americanisation’ of the annual pagan festival.
It’s also an EXCELLENT excuse to dress up… and make kooky, gooey, scary-style food.
Like this delicacy we discovered on Kitch Me called the Raspberry Cream Cognac Jello Brain.
Watch the video below, then scroll down for the full recipe:
Ingredients Serves 4
| 3⁄4 cup cold water |
| 3 packet unflavored gelatin |
| 1 1⁄2 cup boiling water |
| 1 1⁄2 cup fresh raspberries, pureed and strained (about 1 cup of puree) |
| 1 can (14 oz) sweetened condensed milk |
| 1⁄2 cup cognac |
| 1⁄4 cup raspberry syrup |
Directions
- Prep 10 min
- Cook 0 min
- Ready 10 min
- Bloom gelatin by sprinkling it over the cold water in a bowl and let it sit for 3 minutes.
- Pour gelatin mixture into the boiling water and mix until fully incorporated. Add raspberry puree, sweetened condensed milk, and cognac and whisk well to combine. Pour mixture into a brain jello mold and refrigerate for at least 4 hours or until set.
- Remove the mold from the refrigerator and dip it into a bowl of hot water for a few seconds. Wipe off any excess water, place a plate over the mold, and invert to remove the jello. Pour raspberry syrup around the brain.
The Wog With The Grog Blog 