/ck/ - Food & Cooking

>aquire blood
>add to instant pudding
>profit

I'ma go with no... but if I had to guess, make it like a regular chocolate pudding, subbing out some of the milk for blood.

Pork blood will actually coagulate like pudding.

And some weirdness - if you blend milk with blueberries and some sugar, you will wind up with a no-cook, three ingredient blueberry pudding.

I found the name of the (pig)blood pudding, it's sanguinaccio dolce. There are plenty of recipes on the internet.

>>6714632
>if you blend milk with blueberries and some sugar, you will wind up with a no-cook, three ingredient blueberry pudding.
that sounds nice, I will try that sometime

Didn't see that episode yet, but considering that this year takes place in Italy, I can only assume it's Neapolitan blood pudding in which case it's made with pig's blood, not cow's.

>>6714655
Yes, this.
It's pretty easy to make and I grew up on it, but pig's blood is illegal to sell in Italy now. You can give it away, though, as it's not illegal to eat it, but you're not allowed to sell it.
There are ways around it. For example, you can buy a whole hog and pay for the slaughter and butchering and instruct the slaughterhouse to keep the blood for you. That's legal. It can't be sold separately, is the problem. Don't quite know why.

Most recipes online for Neapolitan blood pudding reflect this fact (that it's not sold) and omit blood from it altogether but retain the name.

The way I remember my mother making it was to set pig's blood, 100% chocolate (no sugar) and a little milk cream in a pot (could have been a double boiler, now that I think of it) and heat gently until the chocolate melts and the blood begins to coagulate, then add lots of confectioner's sugar and almond liqueur to taste.
Pretty simple.

I've seen other recipes that include things like raisins and which use rum instead of almond liqueur, but I've always known it with almonds.

>>6714676
>>6714655
It's often served with biscuits.

>>6714676
the dessert sounds really nice. I fortunately live in Germany so the sale of pigs blood is allowed.

I will definitely try to get all ingredients on monday.Is the almond liqueur just Amaretto or something else?

>>6714698
I think amaretto is made from apricot seeds, not almonds. Either way, I guess the flavour is close enough to the stuff I'm thinking of. My mother makes almond liqueur with ground-up, raw-but-parboiled (to remove their skins) bitter almonds that she uses to infuse whatever clear liquor she happens to catch a good price on, grappa or vodka, usually. Then, she adds sugar to taste.

Actually, if you can get almond milk syrup, you can use that, instead. In fact, I prefer it made with almond milk syrup over almond liqueur because the almond-y taste is more pronounced. Plus, being a syrup, it's already sugared to hell and back, so you don't have to add so much confectioner's sugar. Do other countries even make almond milk syrup, now that I think about it?

>>6714776
well, I just googled "almond liqueur" and Amaretto came up and it was written that it is almond flavored.
>Do other countries even make almond milk syrup, now that I think about it?
I've never seen it.

>>6714698
There are all kinds of almond liqueurs, some of them are actually made from almonds