Celebrity Come Dine with Me Australia



Comedian Josh Thomas shares his delicate dessert as featured in Celebrity Come Dine With Me Australia


  • 1/2 cup whole milk

  • 1/2 cup heavy cream

  • 1/2 vanilla bean, seeds scraped

  • 1 teaspoon unflavoured gelatin

  • 1 tablespoon water

  • 3 tablespoons sugar

  • 1/4 cup plain whole-milk yogurt

  • 1/4 cup crème fraîche

  • 1/4 cup rose syrup, plus more for drizzling (see Note)

  • Vegetable oil, for brushing

  • Organic, unsprayed rose petals, for garnish

  • (for meringue)

  • 3 x Eggs

  • Caster sugar

  • Pink food colouring


  • 1.

    In a small saucepan, combine the milk, cream and vanilla bean and seeds and bring to a boil.

  • 2.

    Cover and remove from the heat.

  • 3.

    Let stand for 5 minutes. Discard the vanilla bean.

  • 4.

    In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.

  • 5.

    Whisk the gelatin into the hot milk mixture and whisk in the sugar, yoghurt, crème fraîche and 1/4 cup of rose syrup.

  • 6.

    Brush four 1/2-cup ramekins lightly with vegetable oil.

  • 7.

    Evenly divide the mixture into the ramekins and refrigerate until firm, (min 5 hours)

  • 8.

    While the Panna cotta is setting make the pink meringue drops

  • 9.

    Separate the 4 eggs (discard yolks)

  • 10.

    Sieve sugar

  • 11.

    Add a couple of drops of pink food colouring

  • 12.

    Combine all in a blender for 2-3 minutes

  • 13.

    Place small drops with a piping bag on a lined baking tray

  • 14.

    Cook in a moderate oven until the peaks are cooked (very quick)

  • 15.

    When the panna cotta is set then remove from ramekins by running a small knife around the edges to loosen them from the edge. Dip the ramekin bottoms in hot water and pat dry. Invert the ramekins onto small plates. Holding both the ramekin and the plate, give each plate a firm tap on a counter to release the panna cotta from the ramekin.

  • 16.

    Drizzle the panna cotta with rose syrup, top with rose petals and add a few meringues and serve


Inspired by a recipe from Erin Eastland

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