3⅓ cups heavy cream, plus 1 teaspoon
¾ cup sugar
1 cup pig's blood
2 tablespoons cocoa powder
½ teaspoon ground cinnamon
1 tablespoon cracked black pepper
3½ sheets gelatin
¾ lemon peel
Pitted Bing cherries
In a medium, non-reactive saucepan, combine 2⅓ cups of the cream, sugar, pig’s blood, cocoa powder, ground cinnamon, and cracked black pepper. Bring the mixture to a boil, stirring gently. Remove from heat and let the flavor develop by steeping the liquid like tea. Bloom the gelatin in the remaining 1 cup of cream for 5 minutes, or until soft. Strain the steeped liquid; add the gelatin and cream. Strain the final mixture through a fine-meshed sieve; pour into 6 chilled 4-ounce ramekins that have been sprayed with pan spray. Allow them to set in the refrigerator for 4 hours.
To Assemble and Serve:
Dip each ramekin into hot water and then gently shake the blood pudding free from its mold onto a serving plate. Garnish with freshly pitted Bing cherries. Serve immediately. Pig’s blood can be bought from your local butcher, or at some Asian markets where it comes congealed in cubes.