Ingredients with Measurements:
- 500 ml of fresh pig's blood
- 200 g of dark chocolate, chopped
- 100 g of sugar
- 50 g of cornstarch
- 1 liter of milk
- 1 orange, zest only
- 1 cinnamon stick
- 1 vanilla bean, split in half
- Pinch of salt
Special equipment needed:
- Large saucepan
- Whisk
- Fine-mesh strainer
- Serving bowls or cups
Step-by-step instructions:
1. In a large saucepan, combine the pig's blood, sugar, cornstarch, and a pinch of salt. Whisk until well combined.
2. Slowly pour in the milk while whisking continuously to avoid lumps.
3. Add the cinnamon stick and vanilla bean to the mixture and bring to a boil over medium heat, stirring constantly.
4. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens.
5. Remove the cinnamon stick and vanilla bean from the mixture and discard.
6. Add the chopped chocolate and orange zest to the mixture and whisk until the chocolate is completely melted and the mixture is smooth.
7. Strain the mixture through a fine-mesh strainer to remove any lumps.
8. Pour the mixture into serving bowls or cups and let it cool to room temperature.
9. Once cooled, cover the bowls or cups with plastic wrap and refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 35g
Protein: 10g
Sodium: 100mg
Substitutions for ingredients:
- You can use dark chocolate chips instead of chopped chocolate.
- You can use orange extract instead of orange zest.
Variations:
- You can add a pinch of chili powder for a spicy kick.
- You can use almond milk or coconut milk instead of regular milk for a dairy-free version.
Tips and tricks:
- Whisk the mixture constantly to avoid lumps.
- Use a fine-mesh strainer to remove any lumps or impurities.
- Let the mixture cool to room temperature before refrigerating to avoid condensation.
Storage instructions:
Store the Sanguinaccio Dolce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Sanguinaccio Dolce in a saucepan over low heat, stirring constantly, until warmed through.
Presentation ideas:
Serve the Sanguinaccio Dolce in small bowls or cups, garnished with orange zest or shaved chocolate.
Garnishes:
- Orange zest
- Shaved chocolate
- Whipped cream
Pairings:
- Espresso
- Red wine
Suggested side dishes:
- Biscotti
- Fresh fruit
Troubleshooting advice:
- If the mixture is too thick, add more milk to thin it out.
- If the mixture is too thin, add more cornstarch to thicken it.
Food safety advice:
- Use fresh pig's blood from a reputable source.
- Make sure to cook the mixture thoroughly to avoid any foodborne illnesses.
Food history:
Sanguinaccio Dolce is a traditional Italian dessert made with pig's blood, chocolate, and sugar. It originated in the southern regions of Italy, where pig farming was common.
Flavor profiles:
Rich, chocolatey, with a hint of orange and cinnamon.
Serving suggestions:
Serve the Sanguinaccio Dolce as a dessert after a hearty Italian meal.
Related Categories
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Region: Italian
Taste: Rich, Sweet, Chocolatey, Citrusy, Creamy