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Halloween: Creamy Gelatin Eyeballs

Source of Recipe


Cooking with Paula Deen (September / October 2008)



List of Ingredients



• 14 candied cherries, sliced in half
  
• 28 dried blueberries
  
• ¾ cup heavy whipping cream, divided
  
• 1½ tsp unflavored gelatin
  
• 2 Tbsp sugar
  
• ½ vanilla bean, split lengthwise and scraped (discarding pod)
  






Instructions



1. Place one cherry half in each of 28 truffle candy molds. Place blueberry in the middle of each cherry; set aside. In a small bowl, combine ¼ cup cream and the gelatin; set aside.
   
   
2. In a small saucepan, combine remaining ½ cup cream, sugar, and scraped vanilla bean; bring to a simmer. Remove from heat. Stir in gelatin mixture, whisking until smooth; strain. Pour mixture evenly into prepared molds. Refrigerate for at least 4 hours.
   
   
3. To unmold, gently pull edges of eyeballs with fingers to loosen. Invert onto serving platter, if desired.
   
   Makes 28 eyeballs.