Come Dine With Me Australia

Topped with delicate persian fairy floss and edible flowers, this dessert is whimsical, pretty and delicious! Ebony Halangahu shows us how...


  • 2 tablespoons water

  • 2 teaspoons gelatine powder

  • 2 cups single pouring cream

  • 1/3 cup icing sugar

  • Vanilla bean split and seeds scraped

  • 50 g white chocolate chopped

  • 50 g milk chocolate chopped

  • Chocolate Sauce

  • 300g dark chocolate chopped

  • 300ml thin cream


  • 1.

    In a bowl sprinkle water over gelatine until absorbed. Place cream, sugar, vanilla bean and seeds in a saucepan.

  • 2.

    Bring to the boil, add gelatine and stir until dissolved. Pour ½ the mixture into a clean saucepan add white chocolate to new pan stir until mixed set aside. In the other saucepan add milk chocolate to the mixture and combine. Strain both mixture separately.

  • 3.

    Fill panna cotta cups half way with milk chocolate mixture. Place in freezer for

  • 4.

    10 minutes. Then add white chocolate mixture to the cups.

  • 5.

    Put in fridge for 4 hours to set.

  • Chocolate Sauce :

  • 1.

    Place chocolate in a bowl. Place cream in a pan over medium heat and bring to just below boiling point. Pour over chocolate and stir until smooth. Serve warm with panna cotta.

  • 2.

    Add some Persian fairy floss to panna cottas.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 303kj
  • Fat Total 25g
  • Saturated Fat 15g
  • Protein 2g
  • Carbohydrate 19g
  • Sugar 17g
  • Sodium 26mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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