bitterbutton

i wasn’t sure it could be done, but i think i like my halloween 2007 edibles even more than my 2006–  probably because i think calling this little ghost Milqueghost is an excellent idea.
the little guy is all panna cotta–a very rich and creamy italian pudding (basically heavy cream, sugar and gelatin).  i prepared it in a sheet pan and used a cookie cutter to get the ghost.  however, i found this recipe on epicurious, and they used silicone ghost molds. fancy. unfortunately, i am not a fan of cutesy-faced ghosts, so i didn’t like any of the ghostly molds i saw.  because i used a cookie cutter, the edges of the ghost are a little more mangled than i would have liked.

his chains are carefully deconstructed licorice twists and the creepily-realistic-in-person blood sauce is raspberry preserves cut with a little orange juice (incidentally, that’s a delicious combination for a quick dessert sauce). the rusted chain and rustic chair are 100%  courtesy of my mother.  her kitchen is like a prop studio–it’s so easy to find good stuff to take pictures of.

panna cotta is really versatile; at its most basic, it’s completely delicious, milky and mild.  because of the mildness, it’s also remarkably easy to add flavoring, making it even more delicious.  lots of times, it’s made with berries or stone fruits.  i’ve also had it made with tarragon and milk chocolate and served with grapefruit.