Method

• 1.
  Drain the pineapple pieces, reserving the juice. Place the gelatine in a bowl of cold water and set aside for 5 minutes to soften.
• 2.
  Place the reserved pineapple juice from the cans (you should have 11/2 cups – 375ml) in a small saucepan with the pineapple juice, sugar and vanilla extract over medium heat, and cook, stirring, until warmed through. Squeeze the excess liquid from the gelatine and whisk into the pineapple mixture. Strain into a clear 20cm 2.25L-capacity dish. Sprinkle with the pineapple pieces and refrigerate for 6 hours or overnight until set.
• 3.
  For the yoghurt jelly, place gelatine in a bowl of cold water for 5 minutes to soften. Place thickened cream in a small saucepan over medium heat and bring to just below the boil. Squeeze the excess liquid from the gelatine and whisk into the cream. Whisk in the yoghurt and vanilla and set aside for 15 minutes, to cool to room temperature but not set.
• 4.
  Pour over the pineapple jelly and smooth the surface with the back of a spoon.
• 5.
  Refrigerate and allow to set for 3-4 hours until firm.
• 6.
  For the macadamia praline, place sugar in a small saucepan over medium heat.
• 7.
  Cook, swirling the pan, for 5-6 minutes until dark brown. Add the macadamias and stir to combine, then pour onto a lined baking tray and allow to cool completely before roughly chopping.
• 8.
  Sprinkle macadamias over the top of the jelly to serve.