Recipe idea: Blood meringues with popcorn cream

Ingredients: 100 g pork blood, 45 g sugar, 40 g powdered sugar, 2 grains of allspice, 1 pinch of cinnamon, 2 pinches of salt, 100 g water, 50 g raw milk butter, 100 g corn kernels, verjus, turmeric.Put the blood and sugar in a food processor, beat until the sugar dissolves. Add the powdered sugar until the meringue mixture is firm. Grind the spices to powder and season the mixture with them. Spread the mixture on baking paper and dry in the oven without convection at 90 °. This will take between 90' and 300'. The meringues are ready when they are dark brown and crispy. Store the meringues in a Tupperware dish in a dry place. For the popcorn cream, emulsify the water with the butter. To do this, briefly blend the water-butter mixture with a hand blender until the fat and water are combined. Prepare the popcorn and add it to the butter-water emulsion, stirring briefly until all the popcorn is combined. Strain the resulting mixture through a coarse sieve. Season to taste with salt and verjus. Let cool and pour into a piping bag. Drizzle the meringues with the popcorn cream and sprinkle with a little turmeric.