Blood orange and Campari panna cotta with chocolate sauce

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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

40ml Campari

60ml freshly squeezed blood orange juice

3 gold-strength gelatine leaves, softened in cold water

Chocolate sauce

50g (70% cocoa solids) dark chocolate, coarsely chopped

150ml pouring cream

Stir cream and sugar in a saucepan over medium heat until sugar dissolves, then bring to the boil. Remove from the heat and add the Campari and orange juice. Squeeze excess water from gelatine, add gelatine to cream mixture and stir until dissolved. Pour into four 125ml dariole moulds. Refrigerate until set (5-6 hours).

Melt chocolate in a heatproof bowl over a saucepan of simmering water. Bring cream to the boil in a small saucepan over medium heat., add to chocolate and stir until smooth. Cool.

Turn panna cottas onto plates, spoon over chocolate and serve.