|Chocolate Blood Pudding
Chef Chris Cosentino of Incanto – San Francisco,
Adapted by StarChefs.com
Yield: 6 Servings
- 3 1/3 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
- 6 (4-ounce) ramekins
- Pitted Bing cherries to garnish
*Pig’s blood can be bought from
your local butcher, or at some Asian markets where it comes
congealed in cubes.
In a medium non-reactive saucepan, combine 2 1/3
cups of the cream, sugar, pig’s blood, cocoa powder,
ground cinnamon, and cracked black pepper. (Save 1 cup of
cream aside to bloom the sheet gelatin.) 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 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 sieved; pour into
chilled ramekins that have been sprayed with pan spray. Allow
to set in the refrigerator for 4 hours.
To Assemble and Serve:
Dip each ramekin into hot water and then gently shake the
panna cotta free from its mold onto a serving plate. Garnish
with freshly pitted Bing cherries. Serve immediately.
The first thing that comes to sommelier Ed Ruiz’s
mind to pair with this is RA, a Sannio Aglianico Passito by
Bruno DeConciliis of Cilento in Campania. Recioto della Valpolicella
would be another fine pairing. Another good option is to choose
a fruitier ruby non-Italian port, preferably an L.B.V. rather
than a vintage.