Step 1

Place passionfruit pulp in the bowl of a food processor and process for 10 seconds to separate juice from seeds. Strain through a fine sieve into a jug. Discard seeds. Combine passionfruit juice and ¼ cup (55g) of sugar in a small saucepan over medium-low heat. Cook, stirring occasionally, for 6 to 8 minutes or until sauce thickens to a syrupy consistency. Set aside to cool. Place in the fridge to chill. Combine yoghurt and seeds of vanilla bean in a small bowl. Cover with plastic wrap and refrigerate until required. Combine chocolate, water and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring occasionally, for 2 minutes or until chocolate melts and sauce is smooth and glossy. Transfer to a bowl and cover surface directly with plastic wrap to prevent a skin forming. Set aside to cool. Following manufacturer's instructions, preheat a waffle iron to medium. Sift flour and baking powder into a medium bowl. Add salt and ½ cup (100g) of sugar, and stir to combine. Whisk milk, oil and egg yolks together in a bowl. Add to flour mixture and whisk until smooth. Use an electric mixer to whisk eggwhites in a clean, dry bowl until firm peaks form. Use a metal spoon to gently fold one-third of eggwhite into flour mixture. Add remaining eggwhite and fold until just combined. Preheat oven to 75°C. Place a wire rack over an oven tray. Brush waffle iron with a little melted butter. Pour ¾ cup (185ml) of batter into waffle iron, close lid and cook for 3 to 4 minutes or until golden. Transfer waffle to the wire rack and place in the oven to keep warm. Repeat with remaining melted butter and batter. Spoon half the yoghurt mixture into a serving glass. Top with passionfruit syrup and remaining yoghurt. Combine berries and lemon juice in a bowl and sprinkle with remaining sugar. Scoop ice-cream into a separate chilled bowl and drizzle with chocolate sauce. Arrange waffles on a platter and serve with ice-cream and chocolate sauce, mixed berries and passionfruit yoghurt.

Step 2

Place passionfruit pulp in the bowl of a food processor and process for 10 seconds to separate juice from seeds. Strain through a fine sieve into a jug. Discard seeds. Combine passionfruit juice and ¼ cup (55g) of sugar in a small saucepan over medium-low heat. Cook, stirring occasionally, for 6 to 8 minutes or until sauce thickens to a syrupy consistency. Set aside to cool. Place in the fridge to chill. Combine yoghurt and seeds of vanilla bean in a small bowl. Cover with plastic wrap and refrigerate until required. Combine chocolate, water and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring occasionally, for 2 minutes or until chocolate melts and sauce is smooth and glossy. Transfer to a bowl and cover surface directly with plastic wrap to prevent a skin forming. Set aside to cool. Following manufacturer's instructions, preheat a waffle iron to medium. Sift flour and baking powder into a medium bowl. Add salt and ½ cup (100g) of sugar, and stir to combine. Whisk milk, oil and egg yolks together in a bowl. Add to flour mixture and whisk until smooth. Use an electric mixer to whisk eggwhites in a clean, dry bowl until firm peaks form. Use a metal spoon to gently fold one-third of eggwhite into flour mixture. Add remaining eggwhite and fold until just combined. Preheat oven to 75°C. Place a wire rack over an oven tray. Brush waffle iron with a little melted butter. Pour ¾ cup (185ml) of batter into waffle iron, close lid and cook for 3 to 4 minutes or until golden. Transfer waffle to the wire rack and place in the oven to keep warm. Repeat with remaining melted butter and batter. Spoon half the yoghurt mixture into a serving glass. Top with passionfruit syrup and remaining yoghurt. Combine berries and lemon juice in a bowl and sprinkle with remaining sugar. Scoop ice-cream into a separate chilled bowl and drizzle with chocolate sauce. Arrange waffles on a platter and serve with ice-cream and chocolate sauce, mixed berries and passionfruit yoghurt.