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1
Place passionfruit pulp in the bowl of a food processor and process for 10 seconds to separate juice from seeds.
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2
Strain through a fine sieve into a jug.
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3
Discard seeds.
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4
Combine passionfruit juice and 1/4 cup (55g) of sugar in a small saucepan over medium-low heat.
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5
Cook, stirring occasionally, for 6 to 8 minutes or until sauce thickens to a syrupy consistency.
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6
Set aside to cool.
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7
Place in the fridge to chill.
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8
Combine yoghurt and seeds of vanilla bean in a small bowl.
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9
Cover with plastic wrap and refrigerate until required.
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10
Combine chocolate, water and cream in a heatproof bowl over a saucepan of simmering water.
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11
Cook, stirring occasionally, for 2 minutes or until chocolate melts and sauce is smooth and glossy.
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12
Transfer to a bowl and cover surface directly with plastic wrap to prevent a skin forming.
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13
Set aside to cool.
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14
Following manufacturer's instructions, preheat a waffle iron to medium.
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15
Sift flour and baking powder into a medium bowl.
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16
Add salt and 1/2 cup (100g) of sugar, and stir to combine.
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17
Whisk milk, oil and egg yolks together in a bowl.
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18
Add to flour mixture and whisk until smooth.
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19
Use an electric mixer to whisk eggwhites in a clean, dry bowl until firm peaks form.
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20
Use a metal spoon to gently fold one-third of eggwhite into flour mixture.
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21
Add remaining eggwhite and fold until just combined.
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22
Preheat oven to 75C.
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23
Place a wire rack over an oven tray.
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24
Brush waffle iron with a little melted butter.
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25
Pour 3/4 cup (185ml) of batter into waffle iron, close lid and cook for 3 to 4 minutes or until golden.
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26
Transfer waffle to the wire rack and place in the oven to keep warm.
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27
Repeat with remaining melted butter and batter.
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28
Spoon half the yoghurt mixture into a serving glass.
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29
Top with passionfruit syrup and remaining yoghurt.
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30
Combine berries and lemon juice in a bowl and sprinkle with remaining sugar.
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31
Scoop ice-cream into a separate chilled bowl and drizzle with chocolate sauce.
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32
Arrange waffles on a platter and serve with ice-cream and chocolate sauce, mixed berries and passionfruit yoghurt.
