Ingredients
360g milk
1 cinnamon stick
2 cloves
1 orange zest
600g white chocolate melted
10 leaves gold gelatine, bloomed
400g hazelnut praline paste
300g Greek yoghurt
100g passionfruit juice
100g cream
Method
Bring milk, cinnamon, cloves and zest to simmer, reduce heat and infuse for 10 minutes, strain.
Dissolve bloomed gelatine into infused milk.
Stir infused milk and hazelnut paste into the melted white chocolate until combined.
Add yoghurt, passionfruit juice and whisk well.
Whip the cream to soft peaks and folded in chocolate mix.
Fill into moulds, ramekins or glasses and set in the fridge for at least two hours.
Serve with lemon sorbet.
Recipe provided by Hannes Bareiter at Glenfalloch Restaurant and Gardens.
Recipe requested by Sue Hewitt, of Ravensbourne.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
