I know, I know. This sounds pretty left field, and borderline ridiculous. Thing is, I got my hands on some fresh pigs blood to make Blutnudeln (pasta rolled with blood in the dough), and with the leftover blood, I just sort of got thinking. Egg whites are mainly water-soluble proteins, right? And blood is also mostly protein by weight, with no real fat to interfere in the foaming process.
I'm going to give it a shot within the next few days, purely as an experimental idea. What about a swirled mixture of a sweet meringue (from egg whites), and whipped, seasoned blood that has been swirled in gently and baked, creating some sort of a pavlolva-inspired dish that is both sweet and salty, with visual separation of red and white?
Forgive me if this just sounds ridiculous, but I couldn't keep my mind away from the idea, until I actually give it a shot in the next few days. First things first, however - will the protein-based liquid (blood) behave at all similarly to the protein-based egg white?
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