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Pigs Blood with Berries and Basil Recipe

Don't be scared of the blood– you'll be fooled into thinking this is chocolate.
Pigs Blood with Berries and Basil Recipe
Photo by Farideh Sadeghin

Serves: 6 to 8
Prep time: 1 hour
Total time: 1 day


for the pig's blood:
2 ½ cups|591 ml heavy cream
¾ cup|177 ml pig's blood
1 cup granulated sugar
¾ cup|177 ml whole milk
½ teaspoon ground cinnamon
5 sheets gelatin

for the pickled rhubarb:
4 ⅔ cups|1105 ml white wine vinegar
¾ cup basil, divided
4 ⅔ cups granulated white sugar
1 case rhubarb


for the rhubarb foam:
2 cups|500 grams pickled rhubarb liquid
5 grams versa whip
2 ½ grams xanthum

for the herb powder:
3 ½ ounces|100 grams basil powder
3 ½ ounces|100 grams parsley powder
5 ¼ ounces|150 grams confectioners' sugar

for the raspberry gel:
17 ⅔ ounces|500 grams raspberry puree
3 ½ ounces|100 grams granulated sugar
5 grams agar agar

for the garnish:
8 blueberries
3 pieces basil
3 pieces German basil
3 pieces opal basil
3 pieces raspberry filled with gel
3 strawberries
freeze-dried blackberries


  1. Make the pig's blood: In a saucepan, combine the sugar, cream, milk, blood, and cinnamon over high heat. Bring to a boil, then reduce heat to maintain a simmer. Cook for 35 minutes.
  2. While the mixture is boiling, hydrate the gelatin in some water. Line ring molds with plastic wrap, acetate around the sides, and spray all surfaces with cooking spray. Once the pig's blood has cooked, remove the gelatin from the water, squeezing out any excess water, and add the hydrated gelatin, stirring to combine. Pour the mixture over lined ring molds and allow to set in the refrigerator.
  3. Make the pickled rhubarb: Bring vinegar and half of the basil to a boil. Add the sugar and dissolve. After approximately 20 minutes, remove from heat and add the remaining basil. Put the mixture in the refrigerator over night.
  4. The next day, strain the mixture. Weight volume multiple 0.001 x total volume vita prep for all 12 mins. Stand and allow for air to come out. Slice rhubarb on mandolin and pour shrub over.
  5. Make the rhubarb foam: Combine all ingredients and blend until the xanthum and versa whip are hydrated.
  6. Make the herb powder: Dehydrate herbs in dehydrator. Once fully dehydrated, grind in a spice grinder. Add sugar to the herb powder and blitz until fully mixed. Dust to order on the strawberries.
  7. Make the raspberry gel: Combine all ingredients in a saucepan and bring the mixture to a boil for 2 minutes to fully hydrate the agar agar. When done, pour in to a bowl and chill until set. Once set, blend until smooth.
  8. To serve, transfer pig's blood onto a serving plate. Garnish with the pickled rhubarb, raspberry gel, rhubarb foam, basil, and berries.

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