The title says it all. It's the perfect coup de grace for your intimate dinner at home. As your guests sip their coffee, you unveil a glistening pink gelatin heart on a pedestal cake stand. Then you whip out a carving knife and stab it. Dark, gooey blood issues majestically from the wound. You cut dainty slices off the lobes of the heart and flip them onto dessert plates. You hold each portion under the oozing gash until it is nicely sauced with gore, add a dollop of whipped cream, and serve.
First of all, find your mold. I found mine a couple years ago at Spencer's Gifts around Halloween season. It came with a very similar recipe, but not any instructions to make it bleed. Second, thoroughly wash your mold, especially all the detail where the veins are. When completely dry, spray the mold with non-stick cooking spray. You'll see below that Penn & Teller used a Valentine's Day-style heart-shaped cake pan...I think using the human heart mold improves on their concept one-hundred percent...!
My human heart mold isn't large enough to handle the whole Penn & Teller recipe, so I halved the following recipe...I also altered the blood by using raspberry syrup and Chambord raspberry liqueur instead of the grenadine, since I was using raspberry gelatin. After the mold is set, I turn out the heart and set it on a crystal pedestal plate and use food coloring and a small brush to accent the veins. I even use red food coloring to shade the contours (it really does make a difference). I use my large Psycho-style butcher knife to sever and serve, as they suggest below.
Otherwise, I have left the original Penn & Teller recipe intact below...it's rather long, but VERY descriptive and detailed...
Penn & Teller's Bleeding Heart
Penn & Teller's How to Play With Your Food© 1992 by Buggs & Rudy Discount Corp.
*NOTE*: You will need a 1-gallon size food-storage bag (the plain kind without the zip closure) and a
6 1/2 cup heart-shaped gelatin mold or cake pan (The Zaar puter will not let me add them in the recipe)