3 hot cross buns
120g brown sugar
1 vanilla bean, split
Thickly sliced zest of
2 gelatine leaves
2 Tbsp unsalted butter, melted
250g strawberries, hulled and diced
2 kiwifruit, peeled and diced
2 Tbsp hazelnuts, toasted and chopped
2 medium-size dark chocolate Easter eggs, crumbled, or 6 small milk choc eggs, roughly chopped
Mint leaves, to garnish
Slice hot cross buns in half, then toast 2 buns until medium-dark. Chop into pieces, then combine with the cream, milk, 90g of the sugar, vanilla bean and orange zest in a medium saucepan. Set over moderate heat and simmer for 5 minutes. Cover, turn off the heat, then set aside for 30 minutes.
Push the milk mixture through a sieve into a large bowl, then warm 1⁄2 cup of the milk mixture in a small saucepan until boiling. Soften gelatine leaves in a small bowl of cold water, squeeze, then dissolve in the hot milk mixture. Whisk into remaining milk, then pour into four 125ml dariole moulds. Chill for 6 hours, until firm.
Preheat oven to 180°C fan- forced (200°C conventional). Tear remaining bun into small pieces, then toss with butter and remaining sugar in a small bowl. Scatter on an oven tray and bake for 12 minutes or until crunchy. Cool, transfer to a bowl, add fruit, hazelnuts and chocolate, then toss.
Dip dariole moulds in hot water for a couple of seconds, then invert onto chilled serving plates to turn out. Surround with the Easter egg salsa. Garnish with mint leaves.