Hannibals Kitchen - Episode 35: Sanguinaccio Dolce (ENG) Hannibals Kitchen

 


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Channel name: Hannibals Kitchen

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Hannibals Kitchen - Episode 35: Sanguinaccio Dolce (ENG) video

An Hannibal Original recipe by foodstylist Janice Poons ebook "Feeding Hannibal". Served in season 3 in Baltimore Statehospital, known by name "blood and chocolate.
Enjoy a different taste, wich doesn't taste bloody. Create the experience!

Sanguinaccio Dolce

Ingredients:

3 Oranges
1 cup Pork or Beefblood
3/4 cup Almondmilk
3/4 Sugar
1/4 cup cream
7 oz sweetbitterchocolade (85%)
2 x Orangenskin (packed)
Cinnamon

For Deco:

Cinnamon sticks
Beeries & Physalis
Spoonbiscuits

Tags:
Hannibal Feeding Hannibal Blood Blood and chocolate bloodcustard bloodpudding sanguinaccio dolce anguinaccio dolce bloodsauce italian food italian reciepe Janice Poon Foodart Tasty reciepe cooking dessert sweet chocolate orange oranges cinnamon cinammonsticks berries berry physalis almondmilk beautyful food Hannibal reciepe cookingvideo cookingchannel Daniel Chaves da Costa NBC Hannibal Hannibal Lecter

 

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Comments

 


gosia gosia

What can I add instead of blood?

Hécate L'étrange

How much is a mug in gr exactly???

Dr Bitchcraft

This is now really cool that you are recreating the recipes.

Hunter Elder

I've heard the recipe is to die for, and the flavor in my opinion is absolutely divine. Of course, the recipe makes it more heretical in nature.

Marcus Lau

I tried to create this but I can’t search cow or pigs blood anywhere in the UK... 😔

WeirdoPlay

I'm gonna cook this today!

Red Bocka

🤗🙂

Zoe Mentos

Thank you for making such an intimidating recipe so simple to follow! You are a very pleasant host to listen to, and the dessert looks like it turned out so well :) I quite enjoyed the background song selections, too.

Nothing Is Real

So you place orange zest from a fucking bag while having like four recent, juicy oranges sitting there. Okay, makes sense.

kitten chow

Hi I just found your channel, your hannibal series is FANTASTIC! The slow mo of the blood into the cream was superb! Thank you for the passion you place into these!

 

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