White chocolate mousse with passion fruit and macadamia brittle

To make the passion fruit mixture, soak the gelatine in a bowl of water for 5 mins.

Halve the passion fruits then scoop the pulp into a small pan. Bring to a simmer over a low heat.

Squeeze any excess water out of the gelatine and add to the pan. Heat gently until dissolved, then divide half the passion fruit mixture between 8 glasses.

To make the mousse, put the white chocolate in a heatproof bowl over a pan of simmering water for 5 mins until melted. Remove the bowl from the heat and allow to cool slightly.

Meanwhile, whisk the egg whites until they form stiff peaks, then whisk in 1tbsp of the caster sugar and the vanilla seeds. Using a large metal spoon, fold in the white chocolate and yogurt.

Divide half the mousse between the glasses. Top with the remaining passion fruit mixture and then the remaining mousse. Chill in the fridge for 2 hrs to set.

For the brittle, dry fry the macadamia nuts over a low heat for 4 mins to lightly toast. Scatter on a baking tray lined with baking paper.

Put the remaining caster sugar and 1tbsp water in a pan and heat gently until the sugar dissolves. Turn up the heat and simmer until it turns golden. Carefully pour over the nuts to cover, then set aside to cool and harden. When fully cooled, break into pieces.

Once the mousse is set, top each glass with a few raspberries. Decorate with shards of macadamia brittle just before serving.