Method

• 1.
  Soak gelatine in cold water for 5 minutes to soften. Place wine and vanilla in a small pan over medium heat and bring to a simmer. Squeeze excess water from gelatine, add to pan and remove from heat, stirring until dissolved. Set aside to cool completely.
• 2.
  Cook sugar, glucose and 1/3 cup (80ml) water in a saucepan over medium heat until sugar reaches 128°C.
• 3.
  Meanwhile, using a stand mixer, whisk eggwhites and 1 tsp salt to soft peaks. Gradually pour in hot syrup. Increase speed to high. Whisk for 2 minutes, then gradually add gelatine mixture. Whisk for 4 minutes or until cool. Add lavender and whisk to combine. Spread into a baking paper-lined 20cm x 25cm x 4cm-deep pan. Chill overnight.
• 4.
  To serve, cut into 4cm squares and dust with yoghurt powder.