If there is one dessert that seems to be universally loved, it has to be panna cotta. Perhaps because it is just so smooth and comforting, while still being that little bit decadent. Well, if you want something a little different in a panna cotta, then this recipe will please you. The combination of the blood orange juice and Campari is a winner with me, and when combined with the chocolate sauce and the smoothness of the panna cotta, it is a little piece of heaven at the end of a meal. Add this to your ‘must makes’, as it takes so little time to make and just allow the 5-6 hours to set. I have also made these with Aperol if you prefer. This recipe serves 4.
Blood orange and Campari panna cotta with chocolate sauce
300ml pouring cream
100gm caster sugar
60ml freshly squeezed blood orange juice
3 gold-strength gelatine leaves, softened in cold water
50g (70% cocoa solids) dark chocolate, coarsely chopped
150ml pouring cream