Method

• 1.
  Place the cream, sugar and lemon myrtle powder in a saucepan over medium-high heat. Bring to a simmer and remove from heat. Stand for 15 minutes to infuse. Return to heat and bring back to a simmer.
• 2.
  Soak gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine then add the leaves to the cream mixture and stir until combined. Remove from heat and stir through yoghurt. Divide among 4 x 375ml (1½ cup) bowls. Refrigerate for 4-5 hours or until set.

• 3.
  Meanwhile, for the honeycomb, line a large deep roasting pan or baking dish with baking paper. Place the glucose, honey, sugar and 1/4 cup (60ml) water in a large, tall heavy-based saucepan over high heat. Using a large metal spoon, stir gently to combine. Brush down sides with water, to prevent crystallising. Using a sugar thermometer and without stirring, bring sugar mixture up to 154°C. This will take about 10-15 minutes. Add bicarb, and using a large long-handled metal spoon, stir quickly and carefully, to incorporate. Working quickly, pour into lined roasting pan. Stand until cooled completely.
• 4.
  For the poached pears, heat a large saucepan over high heat. Add wine and cook for 1-2 minutes to cook out alcohol. Add apple juice, honey, spices and lemon zest, and stir until combined. Add pears and push to submerge. Place a circle of baking paper over the top of the poaching pears and bring to a simmer. Reduce heat to low and cook for 12-15 minutes or until pears are just cooked. Remove from heat and chill until cooled completely.
• 5.
  Transfer pears to a bowl with half the poaching liquid. Place remaining poaching liquid over high heat. Bring to the boil, reduce heat to low and simmer for 15-20 minutes or until poaching liquid is syrupy. Remove from heat and cool completely.
• 6.
  Serve panna cottas with half a pear each and spoon over reduced poaching liquid. Break honeycomb into small pieces and scatter over pears. Serve immediately.