3 pounds Lebanese Greek yogurt (available at Whole Foods)
2 cups granulated sugar
1 cup water
3 cups sugar
1 cup hazelnuts
1/2 cup orange juice
1 cup lemon juice
1 cup sugar
3 each gelatin sheets
Mix yogurt with 2 cups of sugar and refrigerate. Add 3 cups sugar to 1 cup water and bring to a boil.
When the sugar starts to brown, add hazelnuts. Mix continually until hazelnut are toasted and caramelized. Remove from heat. Let hazelnuts stand for at least 30 minutes until room temperature. Coarsely chop nuts in a blender.
Combine orange juice, lemon juice, and sugar until the sugar dissolves.
Hydrate gelatin sheets in cold water until they are soft. Heat 1 cup of the orange juice, lemon juice, and sugar mixture until hot, but do not boil. Add the hydrated gelatin sheets to the hot mixture and add the remaining juice mixture. Refrigerate until cold, for about 30 minutes.
Take 6 martini glasses and fill half way with yogurt. Cover with a thin layer of orange and lemon gelatin. Add a thin layer of caramelized hazelnuts. Fill rest of glass with more yogurt and add another layer of orange and lemon gelatin. Then add another layer of hazelnuts. Drizzle with honey and garnish with mint leaf.