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Chocolate Blood Panna Cotta

Scared of using other parts of the animal, like livers and kidneys? Try adding some blood into the routine and be amazed how subtle and gorgeously deep this ingredient makes these dairy-free panna cottas. This recipe can be SCD or AIP compliant by replacing the chocolate chips with carob powder (use about 3 tablespoons in place of the chocolate chips) and adding 2-3 tablespoons of honey to sweeten.

Course Dessert
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4 people
Author Lucia Hawley

Ingredients

  • 1/2 cup fresh beef blood
  • 1.5 cups full-fat coconut milk could also work with a preferred nut or seed milk
  • 1/2 cup dark chocolate chips dairy-free (for SCD/AIP, see note above)
  • 2 teaspoons grass-fed gelatin Vital Proteins or Great Lakes are wonderful brands
  • 1 tablespoon warm water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • assortment of garnishes optional! Think fresh berries, shaved chocolate, toasted nuts, whipped coconut cream...

Instructions

  1. In a small bowl, combine the gelatin with the warm water and set aside to allow to bloom (this only takes a few minutes, and is ready when there is no more dry gelatin powder on top of the warm and they fully combine).

  2. Meanwhile, in a medium-sized pot over medium-heat, combine all other ingredients, whisking gently to combine for 3-4 minutes.
  3. Remove bloomed gelatin from the small bowl and add into the pot with the liquid mixture--whisk until gelatin melts and incorporates fully. Take pot off the heat.
  4. Pour approximately a 1/2 cup of the mixture into each of four small ramekins.

  5. Move ramekins to the fridge and allow to set and cool, at least 4 hours or preferably overnight.

  6. Garnish with berries, nuts, chocolate, flaked coconut or drizzles of coconut cream!