The folder name
Please choose a different name.
Please enter a name for the new folder.
This gorgeous dessert recipe by Andrea Sarri draws on the classic combination of chocolate and orange. The campari gives the sorbet a sharp kick that works beautifully alongside the dark chocolate.
To make the sorbet, combine the water and sugar and bring to the boil to form a syrup. Set aside to cool
400g of sugar
Add the orange juice and Campari and churn in an ice cream maker. Freeze until ready to serve
280ml of orange juice
30ml of Campari
Melt the chocolate in a microwave then stir in the cream until combined. Pour the mixture into a 6cm ring mould and place in the fridge to set
100g of dark chocolate, from Madagascar
180g of double cream
To make the crumble, mix the flour with the sugar and butter, then knead in the almond flour. When the dough is combined and consistent, place in the freezer
100g of flour
100g of sugar
100g of unsalted butter
60g of almond flour
Preheat the oven to 180°C/gas mark 4
Once the dough has frozen, cut into small chunks and cook in the oven for approximately 7 minutes, until golden
To serve, remove the chocolate from the rings by warming with your hands and place onto chilled plates. Top with the crumble, a quenelle of sorbet and garnish with freeze dried raspberries and a mint leaf