Yoghurt, honey, and lemon set creams

Created by Darren Purchese | Serves 6


  • 250g Light Cream                                                    
  • 100g  Thick Greek Style Yoghurt                           
  • 80g Honey                                                                
  • 20ml (½ lemon) Lemon Juice                                                         
  • Zest of ½ Lemon                   
  • 3 Gelatine Gold Leaves                                            
  • 2 mangos                                                                  
  • Strawberries
  • 2 Passionfruit
  • 100g Macadamia Nuts, Toasted & Chopped


  1. Soak the gelatine leaves in cold water to a couple of minutes to soften, drain and discard the water. Reserve the gelatine.
  2. Place the cream, yoghurt, honey and lemon zest into a sauce pan and bring to a boil.
  3. Remove from the heat and add the lemon juice and soaked gelatine leaves.
  4. Stir to mix and dissolve the gelatine and then pour equally into 6 small glasses and place in the fridge to firm up.
  5. Once chilled, remove from the fridge and add chopped mango, strawberries, passionfruit seeds and toasted macadamia nut pieces before serving.