Description
Delicate dessert with a light spicy touch of Campari and orange. Chocolate sauce is a necessary component, without it the taste is not the same, keep that in mind.
Ingredients
-
Cream
300 ml
-
Sugar
100 g
-
Campari
40 ml
-
Orange juice
60 ml
-
Gelatin
3 piece
-
Cream
150 ml
-
Dark chocolate
50 g
Cooking
Soak gelatine in cold water.
Heat cream and sugar in a saucepan over medium heat, stirring until the sugar has dissolved, then bring to a boil.
Remove from heat, add the Campari and orange juice.
Squeeze the gelatin and add to cream mixture, stir until dissolved gelatin.
Pour the mixture in molds and put into the refrigerator for 5-6 hours.
To prepare the chocolate sauce: bring cream to a boil, add the chocolate and stir until smooth. Cool to room temperature.
Spread the Panna cotta on a plate, drizzle chocolate sauce and serve immediately. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.