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Blood orange and Campari panna cotta with chocolate sauce

Blood orange and Campari panna cotta with chocolate sauce

“I celebrated my birthday at Fratelli Paradiso in Potts Point. I would love to have the chef’s recipe for the blood orange and Campari panna cotta with chocolate sauce.’’
Susan Gibbs, by email

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Blood orange and Campari panna cotta with chocolate sauce

Serves 4
Cooking Time Prep time 5 mins, cook 10 mins, set 6 hours
Panna cotta
300 ml   pouring cream
100 gm   caster sugar
40 ml   Campari
60 ml (¼ cup)   freshly squeezed blood orange juice
3 sheets (5gm)   gold-strength gelatine leaf, softened in cold water
Chocolate sauce
50 gm   (70% solids) dark chocolate, coarsely chopped
150 ml   pouring cream


1 Heat cream and sugar in saucepan over medium heat, stirring until sugar dissolves, then bring to the boil. Remove from heat, add Campari and orange juice. Squeeze excess water from gelatine and add to cream mixture, stirring until dissolved. Pour into four, ½-cup capacity dariole moulds. Refrigerate for 5-6 hours or until set.
2 Melt chocolate in a heat-proof bowl over a saucepan of gently simmering water. Heat cream in a small saucepan over medium heat, bring to the boil, add chocolate and stir until smooth. Cool.
3 Turn panna cottas onto plates, spoon over chocolate sauce and serve immediately.


RECIPE Fratelli Paradiso, Sydney (edited by Adelaide Lucas) PHOTOGRAPHY William Meppem STYLING Lynsey Fryers


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