Give me that bloody ice cream!
Article by Julia Soldic.
This year the Copenhagen-based Nordic Food Lab revealed another shocking new ingredient that had awakened the lab’s curiosity. The team had examined the re-integration of animal blood into our food chain.
The Nordic Food Lab was founded in 2008 by the brain and hands behind restaurant Noma, Rene Redzepi. The lab has, ever since, shown the world that the uneatable can be eatable if only your stomach can take it.
One of the laboratoristas at the Nordic Food Lab, Elisabeth Paul, claims that animal blood has shown positive test results as a replacement to egg whites in sweet dishes, such as pancakes, ice creams and meringue. Arguably, this might be the natural replacement for egg whites and, perchance, be a step towards a new egg- free product line for people suffering from Europe’s second most common food allergy.
As a matter of fact fresh animal blood was seen as a delicacy in the 60’s portraying appetizing blood puddings with a drizzle of white sugar. Is the taught of eating animal blood so much worse than an unfertilized egg? Blood has become somehow edgy, almost forbidden, yet it has been used as food for as long as animals have been killed and eaten (Paul, E., 2014). To the questions whether the world is ready to embark on eating bloody ice cream, I honestly do not know, however, with iron deficiency being the world’s most widespread nutrition disorder, one might want to deal with that bloody ice cream in the future?
Included in the article in The Independent, a recipe for blood ice cream.
Bron: Independent
Website: Julia Soldic
