Eggs and blood can be interchangeable in almost any recipe because of their protein composition so this is basically a chocolate custard made with blood instead of eggs and it is probably delicious.
I just discovered the channel, because I was looking for this recipe that I saw when I watched Hannibal in 2017. I'm happy to have found a channel that makes Hanibal's recipes, because it's exactly what I would have liked to have done in 2017. Thank you from Brazil.
Thank you for making such an intimidating recipe so easy 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 music selections, too.
Hi I just found your channel, your hannibal series is FANTASTIC! The slow mo of the blood into the cream was gorgeous! Thank you for the passion you put into these!
I will do an episode soon, doing Parmesan-lambbrain. A dish we saw on a Hannibalrecipecard, but it wasn’t focused on in the show. I already did with calvbrain, but for video I want to do it like on Hannis recipecard 😋
I just found your channel and I’m already loving it :)))) im not great with cooking yet (i mostly bake) but now I’m all motivated to try some new stuff!! (P.s. ur accent is super cool)
Pour Some Suga On Me in the cookingbook from the show „Feeding Hannibal“ by Janice Poon, you will also find some vegetarian recipes, and also some fish-recipes 👌🙃
I am a year too late for this comment, but you could arguably use your own blood if you have a nurse or physician within your close circle of acquaintances... this is what l plan to do someday.
I also would like to try that. But it‘s hard to find someone to do that. And you have to add a substance so your blood don‘t get stocky. And have to cool it immediately.
My grandmother made this. This is an amazing pudding. I remember sitting and watching her hand grind the ingredients. Very soothing, sadly, she did move far from us thus not spending time with her in the time I needed to learn these things.
This was amazing! What music did you use all throughout the video? Also, where di you get those prints of the Primavera and The Great Red Dragon? Thank you!
Thank you, gotta confess, I forgot the title of the music piece, will try to find out again. The print of primavera I have bought in the gallery uffici in Florence, the great red dragon was a birthdaygift 😊
A variant of pysallis is used in my country to make a lot of spicy sauces, very common thing on the traditional food. It have a strong taste so... It's strange for me used it for a dessert, even if is just for decoration I never seen a yellow one, looks so cute :')
I'm Korean. I was curious because sanguinaccio dolce came out pretty importantly in the novel I'm reading (it's about 12th to 14th century Italy). It looks delicious.
as a child i use to eat this a lot.......my parents use to make it........it's a 1000 times better than chocolate pudding.......and as a child that was what i thought i was eating.......but to be honest......i don't think I would eat it today..................but to repeat......................it does taste wonderful
You can use normal pudding then, and fill in the oranges. Or maybe Janice Poon (Foodstylist from NBC Hannibal) can help out. She is very communicative on Twitter, if people have questions!
@@DanielChavesDaCosta I've tried both my local butchers. One says he will try and get me some. The other just gave me a weird look :) I'm currently living in England.
@@DanielChavesDaCosta No. Thank YOU. I would also like to add, that the dish looks RAVISHING. As if Hannibal made it himself. I am going to make it to surprise someone and found this dish VERY exciting. Thank you, once again.
@@DanielChavesDaCosta well I don't use Instagram, however I will be shooting a few photos as well as a reference to your channel, to where I got the recipe on facebook, and I will be hosting this dish for a birthday party with a main course. Possibly one of your videos for reference as well. Ill also reference your other video if I use the one of racked lamb.
Happy to hear so! Wish you good luck by creating this lovely dish! Please try out to eat cold and warm. Let me know, how you liked it most.! If you do Insta, please tag me on that pic, when you do it (@hannibalskitchenchannel) Why blood? Because it‘s in the recipe from Janice Poons book, according on NBCs show Hannibal. It‘s a traditional recipe from italy, and I just followed the recipe. What does it add? It thickens, giving it a custardlike consistence, and gives it a little taste of iron in the background.
Yes I did. Bought it in my local butcherystore. You can surely order it at your local butcher. There are many products have blood, like bloodsausages, for example very famous in germany, people eat bloody steaks, medium raw, eating liver. It‘s just a headthing. Go and buy it. Take my recipe or check out on Janice Poons book „Feeding Hannibal“ introducing that neapolitan speciality from NBC‘s show „Hannibal“. (By the way, this recipe was made in season 3) Enjoy the recipe, the book, the show and my channel 😘🙌
@@DanielChavesDaCosta yeah, i know it's in the tv show "Hannibal" that what brought me here actually, i really wanted to know if it's a real dessert. And i found your channel name is Hannibals kitchen so i thought it's like sarcastic show or something, so asked if the blood is real.
Then I fear for you, you can‘t do that dish. But I have a nice liverrecipe on my channel. And one more liverrecipe is in the edit. Hannibal would also love a nice liver 😉
But... you could put a normal chocolate pudding inside, and decorate it beautifully. It will be an eyecatcher for your Menü also without any animalingredients 😉
Yes, that’s how Doctor Chilton would call it. The original name is „Sanguinaccio Dolce“, Chilton just offered that „Discounter-Name“ as he was thinking about his next book. Your guests will enjoy „Sanguinaccio Dolce“ with pleasure, it sounds more elegant 😉
How does it surprise you? There is bloodsausage, very famous here in germany. Liver is bloody, people eat their steak bloody. It‘s neapolitan speciality, an old recipe picked up in the show Hannibal from NBC by Food Stylist Janice Poon. You can find the recipe in her cookingbook „Feeding Hannibal“. It was an experience to try it, and this cookingbook has lots of interesting stuff in it. Check it out. 😏
Lovely! If you took a picture and use Instagram, please put in your story and tag @hannibalskitchenchannel and @feedinghannibal ! Would love to see your result!!! And Janice Poon also loves to see people recreate her recipes! 😊🙌🙌🙌
When you buy blood from the butcher, there is already little salt inside, so blood don‘t turn strong. While preparing, you need to stir all the time, till it has a custardlike consistence. The color will be at the point by a dark brown, and no more red. Not cook only simmer on the waterbath. Hope this helped answer your question 👋
Oh no, our butcher doesn’t sell blood i will have to give a special order for him to preserve it in a container So..the question is how much salt do i tell him to add??
Click Bait Trust me your butcher will know, cause it‘s done directly after taking the blood. They can not sell without putting inside. Ask for your butcher, when you order it. I‘m sure he knows that.
You could do a regular chocolate custard then, and just use the arrangement to make the impression of the recipe. But actually 😏 You should eat it like it is, with blood. ☺️
It's not too bad. I eat blood sausage all the time. The Russians have children's candy with blood in it. It really depends where you're from if you like this or not...
If you are meatlover try out my latest video, you will love it. I can also suggest you to try the steak in cranberry black current sauce 😉 Both in the videos 😉
That plan is already in my head, maybe for Episode 50. it won‘t have a very good taste that recipe, I think, but I also want to try. Also I want 2-3 people eat that with me, cause of course it‘s an amount of food, I don‘t want to just make and throw it to waste.^^ It needs to get eaten. 😋
Magister Dixit I bought a form, looked different recipes, called some fishshops. I‘m on it. But I really don‘t know, if I should be excited for the taste 😂🙈
True, actually I tried that product in this video the first time 😂 I wanted to test the intensity of the orange, if it is maybe even more intense. 🙈😂 After doing it three times in different Styles, I would say, no zest at all needed. Better enjoy the clear original taste of that dish, as it‘s meant to be, blood 🩸 and chocolate 🍫 ☺️
@@DanielChavesDaCosta Thanks for replying! Sorry if I sounded a bit harsh; that recipe was great (besides those three blood stains you left on the recipe page ;) ), I just can't stand people not using the "real", natural thing (e.g. garlic or onion powder).
Ciao e Buonogiorno per te. Io fatto io fatto il sio Sanguinaccio Dolce con il Sangue di Maiale Io no uso il Sangue di Maiale Io fatto con Caffè Espresso Italiano Ovviato e Arancia per dare Sapore. Ciao.
Eggs and blood can be interchangeable in almost any recipe because of their protein composition so this is basically a chocolate custard made with blood instead of eggs and it is probably delicious.
I just discovered the channel, because I was looking for this recipe that I saw when I watched Hannibal in 2017. I'm happy to have found a channel that makes Hanibal's recipes, because it's exactly what I would have liked to have done in 2017. Thank you from Brazil.
Warm welcome from Germany 🫶🏻
@@DanielChavesDaCostawhere you get the blood? Like no joke where you get it?
@VictorHate You can order it at your local butcher usually. Just need to ask. 👌🏼
Shaggy is that you?
Osmanlı İmparatorluğu if you mean me, no my name is not Shaggy 😂😂😂
@@DanielChavesDaCosta but you are like him Shaggy in Scoobydo
😂😂😂😂 Thank you 😂😂😂😂
Güzel yakalamışsın 😂
@@ahmadraflialdi9866 Loooool it’s true :))))
Thank you for making such an intimidating recipe so easy 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 music selections, too.
Thank you dear! Glad to read that!
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.
Hi I just found your channel, your hannibal series is FANTASTIC! The slow mo of the blood into the cream was gorgeous! Thank you for the passion you put into these!
Hello and thank you so much! Always happy when Fannibals find their way to me 🙏🥰
As a vegan who cooks for non-vegans- I truly appreciate your channel. Meat is meat, blood is blood. Let them indulge in their kind. ❤️
Everyone can make this, because of you! Thank you for all videos, it's inspiring me to cook more food for my hungry brain 🤩
I will do an episode soon, doing Parmesan-lambbrain. A dish we saw on a Hannibalrecipecard, but it wasn’t focused on in the show. I already did with calvbrain, but for video I want to do it like on Hannis recipecard 😋
@@DanielChavesDaCosta Very exciting 🤩 Can't wait to see🤩
Wow that looks great!!! Brilliant channel, thanks a lot for doing this ❤
There is nothing, I love than doing this 😘 wish I had more time for this. 😩 Thank you very much 🙏😊
I just found your channel and I’m already loving it :)))) im not great with cooking yet (i mostly bake) but now I’m all motivated to try some new stuff!! (P.s. ur accent is super cool)
Thank you so much! 😊 Well, I started with cooking also very late. So sometimes there are maybe some mistakes, cause I am just a hobbycook 😉
I think your channel is just great !!!! 😀😀😀
Thank you 🙏😊
You are strangely fantastic I LIKE it!!
Thank you 🥰
I love Hannibal, I'd love to cook like him, alas, I'm pescatarian 😭
Pour Some Suga On Me in the cookingbook from the show „Feeding Hannibal“ by Janice Poon, you will also find some vegetarian recipes, and also some fish-recipes 👌🙃
I’m pesceterian too and I will always be I swear of God
I am a year too late for this comment, but you could arguably use your own blood if you have a nurse or physician within your close circle of acquaintances... this is what l plan to do someday.
I also would like to try that. But it‘s hard to find someone to do that. And you have to add a substance so your blood don‘t get stocky. And have to cool it immediately.
1:28 Hannibal scenes shot in 480p lol
😂😂😂😂 yeah 😂😂😂😂
Thank you so much for doing the recipes! I’m awful at following directions on page.
Thank you very much for your warm words 😊🙏
What's the music. I've been tring to find it for ages.
Also, great dish.
I‘ll check up later, don‘t remember by now.
Where on earth do you acquire the beef or pork blood? I’ve gone to countless markets and farms and they either don’t have or won’t sell it to me.
You should call some of your local butchers, usually you should be able to order 😉
Are you in the UK? If so you can't buy blood unfortunately. If you're in the US you should go to a dedicated butchers shop
Use human blood as substitute
Use your own blood :v
My grandmother made this. This is an amazing pudding. I remember sitting and watching her hand grind the ingredients. Very soothing, sadly, she did move far from us thus not spending time with her in the time I needed to learn these things.
This was amazing! What music did you use all throughout the video? Also, where di you get those prints of the Primavera and The Great Red Dragon? Thank you!
Thank you, gotta confess, I forgot the title of the music piece, will try to find out again. The print of primavera I have bought in the gallery uffici in Florence, the great red dragon was a birthdaygift 😊
@@DanielChavesDaCosta Thank you! Does the Uffizi sell prints online?
I am not sure, as I bought it directly there. I also have the version of Dante’s Inferno by Bosch, but that‘s from the big „A“
By the way it‘s Hungarian RapsodyNo.2 by Liszt 😘
Very cool dish here my friend. I need to try this out :)
omg this is so cool how you were making foods from hannibal subsribed immediately
Thank you and welcome 🤗 😘🙏
Loving your videos so far!
Thank you very much! 😊
I made it just like u did very delicious 😋
How did you get the blood? Did you get it from the butcher or did you slaughter an animal to get it?
From the butcher
Beautifully done. I haven't tried this recipe yet, but I hopefully will soon. :)
If you do, and use Instagram, upload a pic and tag me with @hannibalskitchenchannel 😉
A variant of pysallis is used in my country to make a lot of spicy sauces, very common thing on the traditional food. It have a strong taste so... It's strange for me used it for a dessert, even if is just for decoration
I never seen a yellow one, looks so cute :')
I tried to make this but I can’t find cow or pigs blood anywhere in the UK... 😔
Normally you should be able to order it in a butchers store. 🙃
I'm Korean. I was curious because sanguinaccio dolce came out pretty importantly in the novel I'm reading (it's about 12th to 14th century Italy). It looks delicious.
언니,이번생은 내가 왕비야 저도 그거 보고 이것까지 왔어요
as a child i use to eat this a lot.......my parents use to make it........it's a 1000 times better than chocolate pudding.......and as a child that was what i thought i was eating.......but to be honest......i don't think I would eat it today..................but to repeat......................it does taste wonderful
Thank you Captain 🧑✈️ 🙏 And you‘re right, it is tasty 😋
Hello, where did you get the book please?
Ps: I love your videos
You can order it over any of your local bookstores, or order it online. I prefer support small local shops if possible.
@@DanielChavesDaCosta yeah me too haha thank you very much
I am not really good in the kitchen to make this but I'm still curious, how does it taste??
Delicious, I prefer to eat it warm. A very rich dessert, with intense taste of chocolate. You can only taste a pinch of irontaste from the blood. 🩸
I make It yesterday,greetings from neaples
I think I just found my favorite page...
How much is a mug in gr exactly???
It depends what you put inside. I always google for it. Cause I can‘t remember the calculating. 🙈😂
Hey mate, is there any sustitute for the blood?
You can use normal pudding then, and fill in the oranges. Or maybe Janice Poon (Foodstylist from NBC Hannibal) can help out. She is very communicative on Twitter, if people have questions!
Hannibals Kitchen thank you very much for the info, have a good day.
For you too, and your welcome 😉🙏
Does this dessert keep? If for example I made it the day before I want to serve it and kept it in the fridge would that be ok?
Don Simon I think one day shouldn‘t be a problem, but I would prefer doing it fresh, cause it’s more tasty when you eat it warm 😉
@@DanielChavesDaCosta Thank you. Hoping to try this soon though am having trouble sourcing the blood.
Have you tried your local butcher?
Try some butcherstores. Where you from?
@@DanielChavesDaCosta I've tried both my local butchers. One says he will try and get me some. The other just gave me a weird look :) I'm currently living in England.
What is that box that reads Hannibal and has the stag horns on it, on your kitchen wall...what's in that???
Pasta, Rice, beans, kitchenstuff 😉
Just decoration 😇
how much sugar did you place into the mixture?
3/4 Cup = 170 gramms, I added to the ingredients, must have forgotten the sugar in the description.
Sorry and thank you for mentioning it! 🙏
@@DanielChavesDaCosta No. Thank YOU. I would also like to add, that the dish looks RAVISHING. As if Hannibal made it himself. I am going to make it to surprise someone and found this dish VERY exciting. Thank you, once again.
You’re very welcome. Thanks a lot. That’s a huge compliment 🙏😍
Maybe you can upload your picture on Instagram and include me in your post. Would love to see your result!
@@DanielChavesDaCosta well I don't use Instagram, however I will be shooting a few photos as well as a reference to your channel, to where I got the recipe on facebook, and I will be hosting this dish for a birthday party with a main course. Possibly one of your videos for reference as well. Ill also reference your other video if I use the one of racked lamb.
Great video and looks delicious😊
Thank you so much 😊Always happy, when people like the crazy stuff 🤪
WOW!!! thank you sooo much. this is amazing.
Thank you very much ☺️
hey handsome, i love your channel! ^^
This is going to be the next item that I cook, so let me ask: Why blood? What does it add? Love your channel!
Happy to hear so! Wish you good luck by creating this lovely dish!
Please try out to eat cold and warm. Let me know, how you liked it most.!
If you do Insta, please tag me on that pic, when you do it (@hannibalskitchenchannel)
Why blood?
Because it‘s in the recipe from Janice Poons book, according on NBCs show Hannibal. It‘s a traditional recipe from italy, and I just followed the recipe.
What does it add?
It thickens, giving it a custardlike consistence, and gives it a little taste of iron in the background.
Did you put blood for real??
Yes I did. Bought it in my local butcherystore. You can surely order it at your local butcher.
There are many products have blood, like bloodsausages, for example very famous in germany, people eat bloody steaks, medium raw, eating liver. It‘s just a headthing. Go and buy it. Take my recipe or check out on Janice Poons book „Feeding Hannibal“ introducing that neapolitan speciality from NBC‘s show „Hannibal“. (By the way, this recipe was made in season 3) Enjoy the recipe, the book, the show and my channel 😘🙌
@@DanielChavesDaCosta yeah, i know it's in the tv show "Hannibal" that what brought me here actually, i really wanted to know if it's a real dessert. And i found your channel name is Hannibals kitchen so i thought it's like sarcastic show or something, so asked if the blood is real.
Of course, it‘s real
Where the hack can I buy blood to cook with ?
At your local butchery store, just ask him to order for you. ☺️
may i use a crushed liver instead
because I'm a Muslim
i can only allowed 2 get blood from a raw liver
How about blood from a cow? Also not okay? I think a crushed liver could give a strange consistence
@@DanielChavesDaCosta -only liver
i can't use blood directly it's not okay N my religion 🙂
Then I fear for you, you can‘t do that dish. But I have a nice liverrecipe on my channel. And one more liverrecipe is in the edit. Hannibal would also love a nice liver 😉
@@DanielChavesDaCosta -
thanks 🤗
But... you could put a normal chocolate pudding inside, and decorate it beautifully. It will be an eyecatcher for your Menü also without any animalingredients 😉
Thank you for this!!
Sounds like blood and chocolate?
Yes, that’s how Doctor Chilton would call it. The original name is „Sanguinaccio Dolce“, Chilton just offered that „Discounter-Name“ as he was thinking about his next book. Your guests will enjoy „Sanguinaccio Dolce“ with pleasure, it sounds more elegant 😉
I am stunned. How blood can be a ingredient
How does it surprise you? There is bloodsausage, very famous here in germany. Liver is bloody, people eat their steak bloody.
It‘s neapolitan speciality, an old recipe picked up in the show Hannibal from NBC by Food Stylist Janice Poon. You can find the recipe in her cookingbook „Feeding Hannibal“. It was an experience to try it, and this cookingbook has lots of interesting stuff in it. Check it out. 😏
@@DanielChavesDaCosta but in a DESERT?! Blood and CHOCOLATE!?!??!
I gave you the answer already in my previous comment. It‘s a speciality. Try it or not. 🤷♂️
@@DanielChavesDaCosta I really want to try it
I'm gonna cook this today!
Awesome! ☺️
Please make a picture and post it on Instagram and tag me. 🥰🙏
Or post it on my wall in the community of my channel please 😘🙏
@WeirdoPlay where can I see your result?☺️
@@DanielChavesDaCosta I didn't post it but you can see it in my story @sebastian_art__ ;) I also did some Hannibal fanart recently
@@DanielChavesDaCosta just followed ya♡
I sended you on Insta direct message, please Check!
It looks fantastic!
Just made this and it was delicious! I used pig blood. Great video my mans!
Lovely! If you took a picture and use Instagram, please put in your story and tag @hannibalskitchenchannel and @feedinghannibal ! Would love to see your result!!! And Janice Poon also loves to see people recreate her recipes! 😊🙌🙌🙌
@@DanielChavesDaCosta Unfortunatlely I don't have Instagram, but i got twitter;)
On Twitter I am @Hannibalkitchen and Janice Poon is @feedinghannibal ! Would love to see it! 🥰
Nice mate
Thanks :-)
How do you stop the blood from coagulating??
When you buy blood from the butcher, there is already little salt inside, so blood don‘t turn strong.
While preparing, you need to stir all the time, till it has a custardlike consistence. The color will be at the point by a dark brown, and no more red. Not cook only simmer on the waterbath.
Hope this helped answer your question 👋
Oh no, our butcher doesn’t sell blood i will have to give a special order for him to preserve it in a container
So..the question is how much salt do i tell him to add??
Click Bait Trust me your butcher will know, cause it‘s done directly after taking the blood. They can not sell without putting inside. Ask for your butcher, when you order it. I‘m sure he knows that.
Click Bait If he don‘t knows, you should change your butcher 😂
What can I add instead of blood?
You could do a regular chocolate custard then, and just use the arrangement to make the impression of the recipe. But actually 😏 You should eat it like it is, with blood. ☺️
I'm vegetarian so... but thank you ;)
Did he really pored blood in it????????
Yes, I did 😏
I just followed the recipe ✌️
It's not too bad. I eat blood sausage all the time. The Russians have children's candy with blood in it. It really depends where you're from if you like this or not...
I love it ❤️❤️❤️
Well done Sir
Thank you 😊 🙏
Bisquit.
vampire favourite... 😁 😁 😁 i am more meatlover but ill try this out
If you are meatlover try out my latest video, you will love it. I can also suggest you to try the steak in cranberry black current sauce 😉 Both in the videos 😉
👏🏼👏🏼👏🏼
Make the kholodets please :)
That plan is already in my head, maybe for Episode 50. it won‘t have a very good taste that recipe, I think, but I also want to try. Also I want 2-3 people eat that with me, cause of course it‘s an amount of food, I don‘t want to just make and throw it to waste.^^ It needs to get eaten. 😋
Magister Dixit I bought a form, looked different recipes, called some fishshops. I‘m on it. But I really don‘t know, if I should be excited for the taste 😂🙈
Hannibals Kitchen indeed. It doesnt look really tasty but it could be interesting to do it. I will do it to.
Well tasty or not. It‘s my job and duty to let ya all know 😏😎
Hannibals Kitchen cheers for that
So you put orange zest from a fucking bag while having like four fresh, juicy oranges sitting there.
Okay, makes sense.
True, actually I tried that product in this video the first time 😂 I wanted to test the intensity of the orange, if it is maybe even more intense. 🙈😂 After doing it three times in different Styles, I would say, no zest at all needed. Better enjoy the clear original taste of that dish, as it‘s meant to be, blood 🩸 and chocolate 🍫 ☺️
@@DanielChavesDaCosta Thanks for replying! Sorry if I sounded a bit harsh; that recipe was great (besides those three blood stains you left on the recipe page ;) ), I just can't stand people not using the "real", natural thing (e.g. garlic or onion powder).
Totally okay, when I upload a video, I am prepared for opinions too. 😊
fuck me thats a lot of blood
🤣🤣🤣
Utterly terrifying 😅😅❤❤
🤗🙂
😋🤤☺️
Sorry no hablo inglés jjj
Okay 😶
I love you
I love you more 😘
Ciao e Buonogiorno per te. Io fatto io fatto il sio Sanguinaccio Dolce con il Sangue di Maiale Io no uso il Sangue di Maiale Io fatto con Caffè Espresso Italiano Ovviato e Arancia per dare Sapore. Ciao.
il sangue sarà sempre una questione di gusti. Grazie per il vostro feedback
Great! Not being a cannibal!!
Moving inside the legal possibilities 😏😉
@@DanielChavesDaCosta I'll definitely try this recipe out.
I‘d love to hear from your experience with this recipe. If you upload on insta, please hashtag me on insta!