Method

• 1.
  Place the milk, vanilla pod and seeds and 1/2 cup (110g) sugar in a saucepan over low heat. Cook, stirring, until sugar dissolves.

• 2.
  Soak the gelatine in cold water for 5 minutes, then drain, squeezing out any excess liquid. Add gelatine to milk mixture, stirring to dissolve, then remove from heat and cool slightly. Remove vanilla pod and stir in the yoghurt. Pour into a 1.2L bowl and chill for 5-6 hours until firm.
• 3.
  Spread the nuts in a single layer on a lined baking tray. Place remaining 290g caster sugar in a saucepan over low heat with 1/4 cup (60ml) water, then cook, stirring occasionally, until sugar dissolves. Increase heat to medium-high and cook, without stirring, for 5-6 minutes until a dark caramel. Carefully pour over the nuts and set aside at room temperature until set, then break into pieces.
• 4.
  Dust the yoghurt cream with cinnamon and serve with poached quince and praline.