This recipe from the Nordic Food Lab is inspired by variations of the traditional Italian dessert sanguinaccio. Uses one Pacojet container. Serves 12

We have run trials with roasted barley koji (barley grains mixed with a fermenting agent) which is a brilliant alternative and ingredient in its own right – especially in combination with blood, giving body, bittersweet complexity and increasing the malty notes of the moulded, toasted grain taste.

300ml pig blood

60g roasted koji

300g milk

200g cream

88g trimoline

2.8g guar gum

The day before, grind roasted koji to fine powder and cold-infuse it into 300ml of milk. Leave at 4C for 24h.

On the day, pass cold infusion through a superbag and measure yield. Add more whole milk to reach weight of 300g.

Strain pig blood to remove coagulated protein clumps. Add cream, blood and trimoline to mixture and start to heat over water bath while stirring constantly. Once temperature reaches 50C, add guar gum and continue stirring until mixture thickens to chocolate brown custard. Heat until 75C and hold at temperature for 15 seconds. Fill Pacojet container and freeze.

Once frozen, spin in Pacojet [professional-grade blender] and serve.