Chef's Recipes

Blood orange and Campari panna cotta with chocolate sauce

Australian Gourmet Traveller and Fratelli Paradiso Italian dessert recipe for blood orange and Campari panna cotta with chocolate sauce

  • Serves 4
  • 5 mins preparation
  • 6 hrs 10 mins cooking
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

Request a recipe
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.

Ingredients

  • 300 ml pouring cream
  • 100 gm caster sugar
  • 40 ml Campari
  • 60 ml freshly squeezed blood orange juice (¼ cup)
  • 3 sheets gold-strength gelatine leaf, softened in cold water (5gm)
Chocolate sauce
  • 50 gm (70% solids) dark chocolate, coarsely chopped
  • 150 ml pouring cream

Method

Main
  • 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.
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