Step 1

Preheat the oven to 150°C/300°F (fan forced).

Step 2

On a tray lined with baking paper, toast the macadamia nuts for approx 5 minutes until just becoming golden, watching carefully so they don’t overcook.

Step 3

Drizzle over the honey (⅓ cup) and turn the oven up to 180°C/350°F (fan forced).

Step 4

Bake for 15-20 minutes until golden and frothy (and it has a slightly burned smell). Allow to cool fully in the fridge.

Step 5

Mix the honey (1 tbsp) with the yoghurt. Once the praline has cooled completely, break half of it into small pieces and stir through the yoghurt.

Step 6

Place the yoghurt into half cup moulds and freeze. Cut the remaining praline into strips and keep in the freezer (wrapped in baking paper) with the yoghurt.

Step 7

To serve, run hot water over the outside of the mould and invert onto a plate. Top with the shards of praline and enjoy immediately.

Step 8

In the freezer.