ingredient!
For the Labneh
2 liters of forced yogurt
4 tablespoons honey
1 teaspoon vanilla extract
For the sauce
500 g raspberries
4 tablespoons powdered sugar
For the topping
10 strawberries, sliced
300 g raspberries
50 g blueberries
4 teaspoons of honey, to drizzle
For the garnish
2 tablespoons pistachio nuts, chopped, to sprinkle
A few small mint leaves to garnish
Preparation!
Mix the yogurt, honey and vanilla together. Place two colander on top of two separate dishes and cover each with a muslin cloth or a clean tea towel.
Pour two-thirds of the yogurt mixture over the cloth and tie a firm knot in the top of the cloth. Do the same with the remaining third.
The liquid from the yogurt must drip through the cloth and perish in the dish and leave aside for at least 15 minutes.
Cut the strawberries into pieces and combine them with the raspberries and blueberries. Put aside.
Mix the raspberries and powdered sugar to make a sauce.
Now wrap them each with 2-3 layers of kitchen paper or tea towels and squeeze out the excess moisture as far as possible until most of the Yogurt liquid has drained and you have left with a thick Labneh. Open the muslins and the shape is naturally formed.
Take 2/3 of the Labneh and put on a scale.
Take the remaining 1/3 of the Labneh unpack and place it on top.
Sprinkle over honey, sprinkle over the berries and sprinkle with the fruit sauce. Finish with a few nuts and mint leaves to garnish and serve.