Ingredients

• 300mlsheeps milk yoghurt
• 1vanilla bean, split and seeds scraped, scraped bean saved for another use
• 4gold strength gelatine leaves, soaked in cold water
• 200mlpure cream
• 2-3tablespoons caster sugar
• Lemon zest, to taste

• 125gKing Island honey
• 1cup rolled oats
• 60gflaked almonds
• 3tablespoons freeze dried raspberries
• 6-8dried Iranian figs, halved or quartered
• ¼ cup pumpkin seeds
• ¼cup sunflower seeds
• 2tablespoons cranberries
• 2tablespoons green sultanas
• 2tablespoons golden raisins

• 2tablespoons barberries
• 60gpistachios, roughly chopped
• 2/3cup puffed rice
• ½ cup puffed millet
• 2tablespoons dehydrated raspberries

• 3stalks rhubarb, sliced
• 3tablespoons caster sugar
• 100mlwater
• Lemon juice, to taste

• 1LFull fat milk
• 2tablespoons glucose

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Method

• 1. Heat 1/3 of the yoghurt with vanilla seeds in a small saucepan until just warm. Squeeze excess water from gelatine and add to warm yoghurt, stir until dissolved. Transfer to a bowl to cool. Once cool, mix in remaining yoghurt.
• 2. Whip cream with sugar to soft peaks. Gently fold into yogurt with lemon zest and chill until required.

• 1. Preheat oven to 180°C.
• 2. Sprinkle muesli ingredients over baking paper lined trays and drizzle honey over the top. Bake for 8-10 minutes or until golden and crisp.
• 3. Remove and allow to cool. Toss through extra ingredients to serve.

• 1. Place rhubarb, sugar and water in a saucepan over a low heat. Simmer for 5-10 minutes or until rhubarb has cooked down and coloured the syrup. Allow to cool. Line a fine sieve with muslin and place over a bowl. Pour in cooked rhubarb and allow liquid to drip into bowl, avoid pushing through the sieve as this will cause the syrup to become cloudy.

• 1. Preheat oven to 80°C.
• 2. Place milk and glucose in a small saucepan over a medium heat. While heating, blend with a stick blender to create a foam. Scoop off foam and place on a baking paper lined oven tray. When the tray is covered, place in oven and dehydrate for 6-8 hours or until crisp. Store in an air-tight container until required.
• To serve, place spoonfuls of muesli in the base of a serving bowl, top with a large quenelle of mousse and pour over rhubarb syrup. Decorate with baked milk if desired.